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!!

Ingredients

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

Buttercream

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.

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

Cupcakes

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

Buttercream

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.

Buttercream

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!!

Candy Cane Cupcakes w/White Chocolate Buttercream

Okay so maybe I'm putting the cart before the horse being as I have Thanksgiving to deal with before BUT, I wanted to get these out of the way because I have another Christmas cupcake I want to make later.

My final college semester is winding down now with just 3 weeks left so I've had some free time to bake.  I also created a spice cake for Lindor Lindt Truffles as part of their Fall contest - sort of like the contest I entered last year and won.  All I want is the 7 quart mixer.....I don't need a  year's supply of chocolate :)  No really.....well.....okay maybe just a few bags.


So as for Candy Cane Cupcakes, these came out really nice!  I figured I could make rainbow cupcakes - like I did for my daughter's 8th birthday last month, so why not candy canes?  The directions for making these follow.  Coming up:  A nod to Breaking Dawn, Thanksgiving Cupcakes, Christmas Tree Cupcakes, Rainbow Cookies Cupcakes and Caramel Chocolate cupcakes (with Caramel White Chocolate Ganache).

Candy Cane Cupcakes 

(while I do not generally use box mixes - to make it easier for you I have given you the box directions.  If you want my directions let me know and I will be happy to give them to you :) )

1 box white cake mix
3 eggs
1/2 cup oil
1 cup buttermilk (no buttermilk? add 1 tblspn vinegar to 1 cup milk and let stand - mix and add to ingredients)
1 tspn peppermint extract
Red food coloring

Preheat oven to 350.  Line cupcake pan with liners.

Mix together all ingredients.  Split the batter in two and place in bowls.  In one bowl, add red food coloring and mix.  Now you have one bowl of white cake batter and one bowl of "red" cake batter.  Start with the red batter.  Place about 1 tpsn of the batter in the bottom of each liner.  Then drop a teaspoon of the white batter in each liner on top of the red.  Continue until each liner is about 2/3 of the way full.  Bake for 15 - 20 minutes.  Let cool on wire rack.

Butter Cream

4 sticks unsalted butter, room temp
5 egg whites
1 cup plus 1 tblspn sugar
4 oz white chocolate
1 1/4 tspn pure vanilla extract

Add egg whites and sugar to mixing bowl.  Whisk over pot of boiling water (like a double boiler - don't let the bowl touch the water or the egg whites will cook.  Place on mixer with whisk attachment and mix on medium until contents have cooled.  Add butter 1 tablespoon at a time until fully incorporated.  Add vanilla.  Replace whisk attachment with paddle.  Melt white chocolate either in microwave or by double boiler.  Let cool.

On high, mix buttercream until it becomes fluffy and smooth.  Turn down to medium and add chocolate, mix for 3 minutes.  Pipe onto cooled cupcakes and decorate.

Enjoy!

Panettone Cupcakes with Sweet Honey Vanilla Bean Buttercream

Yes!  She lives!  I had an order this week for Pumpkin Cupcakes which I will post here in a second but asked the lady if she would like to try any of the "seasonal" flavors I had.  She selected the Panettone.

Panettone, pronounced pon-a-tony, is an Italian sweet bread with dried fruit.  Sorta like the American fruit cake but better.  And these did come out just like the original panettone bread.

I've seen bloggers make the panettone without the buttercream topping, as normal panettone is served.  But I'm not normal and I needed my buttercream.  So what kind to make?  For some reason I kept tasting honey.  I still don't know why, however I made a honey vanilla bean buttercream and then drizzled honey on top.  I must say the honey works VERY WELL!

The only big issues I have with this is 1) it's very time consuming and 2) it's more like a bread than a cupcake.  However, I hear panettone "cupcakes" are popular....so who knows :)  Maybe when I have more time I'll try to make a more cupcake version of this.  I think I know how just have to experiment a bit :)

Yes I am still alive......

I promise to be making cupcakes for you very soon!!  I took 3 courses over the summer and they ended up being reading intensive!  And because I'm trying to graduate in December, I really, really, really needed to pass these courses!  LOL!

Cupcakes will be coming soon!  I have a few things planned; once kids get back to school I'll have more time!  So if you have any requests, let me know!  I'm working on an adult only alcoholic cupcake with a twist :)

Vanilla White Chocolate Overload Cupcakes

Since I made an all chocolate cupcake complete with chocolate mousse center, I wanted to try an all vanilla one with a vanilla white chocolate ganache center.  This is the end result.  It's very vanilla!  Below is the instruction for making the ganache.

The cupcake is a vanilla bean cake filled with a white chocolate vanilla bean ganache, topped with a vanilla bean buttercream and white chocolate shavings.

I am not a huge fan of vanilla but this was really really good.  And no I did not deep fry this one :)

The buttercream is my standard with the exception of 1/2 vanilla bean and 1/4 tspn vanilla extract.  The short cut version is one white cake mix with the addition of 1scraped vanilla bean and the scraped white chocolate for the top.  I've have had people ask for the short cut version so they could replicate.  If you ever want my version, the longer version, just let me know :)

Vanilla White Chocolate Ganache

1 tablespoon corn syrup

2/3 cup heavy cream

1/2 vanilla bean (scrape the seeds)

6oz white chocolate (chips or squares, just chop the squares up)

Place corn syrup, heavy cream and split vanilla bean pod and seeds in sauce pan and bring to a boil over medium heat.  Place white chocolate in heat proof bowl.   Remove the vanilla bean pod and pour the hot mixture over the white chocolate.  Mix until smooth.  Place in refrigerator for 45 minutes.  Pour ganache mixture into mixing bowl and whisk at high speed until thick (about 3 minutes).  Fill cupcakes and enjoy!

Maple Penuche Fudge Cupcakes (Deep Fried)

Ok so here is a prettier maple penuche fudge cupcake.  This one is frozen at the moment.  Why?  Because I'm about to deep fry it.  You heard me.  There are deep fried candy bars, deep fried cookies, deep fried pickles.....what about cupcakes?!

I froze the cupcake first so that it had less of a chance of melting.  Well, the frosting anyhow.  I did NOT put a true buttercream on this cupcake because we all know what happens when butter gets hot, it melts.  So I made a maple confectioner's sugar frosting to put on top - less butter.  It will still melt but hopefully won't be a mess.  I was hoping the frosting would stay somewhat intact once it was deep fried.

The second thought was, what do I cover it in?  There are several suggestions for deep fry batter but the one I ran a crossed and liked was pancake batter.  Once I coated it I stuck it in a deep fryer.  This is where I made my mistake.

May I suggest to never deep fry a cupcake like this in a fryer with a basket.  Had I taken the time I would have heated oil in a sauce pan and fried the cupcake that way.  The batter stuck to the basket :(.  Which is why I got the "fried splatter" look on the cupcake (on the right).

Here is the inside.  I labeled it since the cupcake got turned upside down so when I cut it, I ended up cutting it sideways.  The frosting melted but it was a nice melt!  Some of it stayed solid so it was just what I wanted.  You can't see the penuche fudge in the recipe as it is towards the bottom of where I cut.  The fudge didn't melt which I'm glad it didn't and it was still kinda cool.  By my accounts this came out perfect....but the best part....

Oh....my....god......was that good.............

I ate most of it before I was full!  LOL (I had had a big breakfast).  Since I used the Maple Penuche cupcake and pancake batter, the flavors were outrageous!  Sweet and soft on the inside with a bit of melted frosting and crunchy on the outside from the batter.  I will most definitely do this again.  And I can already think of a dozen or so cupcakes I'd deep fry.......