Friday, December 30, 2011

Cherry Pie in a Cupcake....cupcakes

Okay so my bestie came to visit shortly after the Christmas holiday.  Since her hubby was making me his most delicious jambalaya, in response I made them my Caramel Pretzel Cupcakes and the Cherry Pie ones.  I had been wanting to make the cherry pie ones for awhile but never got around to it.  The following is a little step by step on what I did and at the end the ingredients and recipe and such for making them.  They turned out really yummy!  I love cherries.  So this was right up my ally!

First you need some pie crust.  I bought the refrigerated brand because I didn't have time to make my own pie crust.  These work just as well if not better and there are two 9" rounds in the package.  You also will need a mini cupcake tin.  Cut circles out to fit the cavities in the tin.  I used a 1/3 cup measuring cup (in the background there - the silver thing) and using the hollow side, cut the rounds out.

Then place them in the tins - press them down and along the sides a bit.  I didn't use any butter or flour inside the tins as they always seem to come out without any issues.  I did this with the Pumpkin Pie in a Cupcake too.  You can "pull" the dough so it comes up higher on the tin if you want but I don't find it a necessary thing. Technically you are suppose to bake the crust first before filling it - I didn't do that.  I forgot.  It doesn't matter much but if you want to bake it first, pop them into a preheated oven at 400F and bake for about 5 - 10 minutes.  Keep an eye on it as the directions on the box is for a full 9" piece of dough and this isn't that.  ONWARD....

Anyhow, get yerself a can of cherry pie filling and fill the pie crusts - if you already baked the crusts - pop them back in the oven for about 5 minutes.  If not, NOW put them in a preheated oven at 400F and bake for about 5 - 10 minutes.  Again, keep an eye on them.  Each crust took about 4 cherries from the can plus some sauce.

Viola!  Mini cherry pies.  The one all the way to the top right I ate....oh yes I did.  And it were yummy!  * I used a small icing spatula to pop them out of the tin.  DO NOT turn the tin over and let them fall out.  This does not work in your favor.  Use a spoon or something to get them out.  They should come out really easy.  However, like in my case, I had two or three where the filling bubbled over and stuck to the tin - you'll need to carefully cut it away from the tin with a knife.

Next, line the tins of a standard cupcake tin with liners.  Mix your batter (I used simple vanilla because vanilla and cherry I think go hand in hand) and place about 1 - 2 teaspoons in the bottom of each liner just to coat it.

Carefully place a mini cherry pie in each batter filled liner and press down just a bit.

I use an ice cream scoop but you can use what you want.  But fill the cupcake liners making sure the pies are covered.  Remember that this batter is going to rise a bit so don't over fill the liners, like I did in two (it just creates a flat top on the cupcake that you may or may not have to cut away when done).

Place in an oven at 350F and bake for 22 minutes.  Mine actually required 28 minutes but I've been told ovens may vary.  So just keep an eye on them.  An inserted toothpick at the end that comes out clean means they are done.

Here is one of the finished cupcakes topped with vanilla buttercream and cherry pie filling.

And here is the inside!

You can substitute the cherry for apple, blueberry, peach...whatever.  The instructions would be the same for each.  Enjoy!!


1 box vanilla cake batter
3 eggs
1/2 cup oil
1 cup buttermilk (or 1 tblspn vinegar added to 1 cup whole milk - let sit for 5 minutes)

Mix all ingredients together.

1 box refrigerated pie crusts
1 can pie filling (cherry, apple, blueberry whichever)

Following steps above for making the mini pies


1 cup plus 2 tblspn sugar
5 egg whites
1 1/4 tspn vanilla extract
4 sticks unsalted butter

Place sugar and egg whites in bowl from mixer and over boiling water, whisk until sugar is dissolved (don't let the bottom of the bowl touch the water or it will cook).

With whisk attachment, whisk sugared egg whites until bottom of bowl is cool to touch.  Add butter by tablespoon to the mixer.  Once butter is fully incorporated, add vanilla.

Remove whisk attachment and add paddle.  Mix on medium-high until buttercream thickens.

Then pipe or spread onto cooled cupcakes.

Monday, December 19, 2011

Christmas Tree Cupcakes

Yay!  I graduated college on Friday the 16th!!

But life stands still for no one.  Now comes the fun of attempting to put my degree to good use.  In the meantime I did get the chance to make the Christmas Tree Cupcake I've been dieing to try since I got my cookie cutter in!

Okay, so here's the cupcake from the outside.  Doesn't look like much huh.  Just your average vanilla cake with a vanilla buttercream on the top.  And you're probably saying "hey!  this doesn't look like a Christmas tree".  Well of course it doesn't.  However.....

It does on the inside!!  I am so stoked that this worked!  The ingredients and instructions for making these are listed at the bottom!!  Giving a shout out to Bake It In A Cake for the inspiration.  The site did one with a heart some time ago I think for Valentine's Day.

Cake Ingredients

1 box white cake mix (you can use vanilla too)
3 eggs
1 cup buttermilk
1/2 cup canola oil

For tree
1 box white cake mix (prepared as directed)
1.5 to 2 inch Christmas tree cookie cutter
green food coloring or gel
small jelly roll tray or cookie sheet with raised edges

1 lb butter
1 cup plus 2 tblspns sugar
4 egg whites
1 1/4 tspn vanilla

Preheat oven to 350 degrees - line 24 cupcake tins with liner

Prepare cake mix for make the trees. Add green food coloring until cake is a nice shade of green.  Spread mix evenly in one layer in jelly roll tray - cook for 12 minutes or until tooth pick inserted is clean. Allow to cool.  Once cooled, take cookie cutter and cut out 24 Christmas trees.  Set aside.

Prepare cupcake mix.  Fill cupcake liners about half way.  Slowly and carefully press a Christmas tree into the batter - the point might stick out, that's okay.  *If you find the trees are breaking when you place in batter, put a tablespoon of batter in the liner, put Christmas tree in so it will stand up, and slowly fill rest of the liner to 2/3 full.  ****  Make sure you place all the trees in the same direction and remember.  You want to be able to cut into it or bite into it and see the Christmas tree.  You can only cut or bite on two sides to get the tree so remember which way they are facing.  Bake for 15 minutes or until toothpick comes out clean.


Place sugar and egg whites in mixing bowl.  Place over boiling water but don't let the bowl touch the water.  Use a whisk and whisk over the water until the sugar dissolves and the mixture becomes silky (rub between fingers to check).  Remove from heat.

With whisk attachment, whisk the egg whites and sugar until the base of the mixing bowl is cool to the touch.  By tablespoons, add the butter to the mixture until it is smooth and completely incorporated.  Add vanilla.  Replace whisk attachment with paddle.  Mix on high speed until buttercream reaches a thicker consistency (sometimes this take 10 minutes, so be patient.)  Spread or pipe onto cupcakes and decorate!

Happy Holidays everyone!!