Apple Pie Cupcakes

So for this month Remi and I did a take on winter flavors. I did an apple pie cupcake, while she did a chai latte cupcake. It was a really close call but I won the battle this month =]. Basically what this cupcake is, is a little apple pie. It has the crust, filling, and vanilla bean butter cream to act as the ice cream. Hope you enjoy! - Nikki

Crust-

Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 T unsalted butter, melted

Directions-

In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.

***Instead of white sugar, I used light brown sugar

Apple Cupcakes (taken from martha stewart)

Makes 2 Dozen

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
3. Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

***As i read over this recipe I was shocked to see no baking powder. The cupcakes came out fine, but didnt rise much. You can add a teaspoon to get the peaks.

Apple Filling-

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

Directions-

Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Add the apples and make sure they are all covered in the flour mixture. Pour into a baking pan and cover with foil. Bake at 360 degrees Fahrenheit for about 15 minutes, or until the apples are soft.

***To make the filling thicker, add 1 teaspoon of cornstarch

Vanilla Bean Buttercream

Makes enough for 2 dozen cupcakes

• 2 sticks unsalted butter, room temperature, cut into small pieces
• 3 1/2 cups confectioners' sugar, sifted
• Pinch of salt
• 1 vanilla bean, scraped
• 1 teaspoon pure vanilla extract
• 1 teaspoon nutmeg
• 1/4 cup milk

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
2. Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

Assembly-

1. After the cupcakes have cooled, use a knife to cut a hole in the middle of the cupcake. Depending on how much filling you want, make the hole big or small. With a spoon, spoon in the apple filling into each cupcake.

2. Put the buttercream into a piping bag, and use any type of tip you would like. Pipe onto the cupcakes generously (just like ice-cream). Use the left over apple filling as a garnish