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Apple Pie Cupcakes

October 8, 2015 by braytonbb

Who doesn’t love apple Pie and cupcakes. I love the individuality of them and they look so perfect when completed. I like this recipe because its easy but it looks gourmet and you can tweak it to your own tastes just by adding as much of certain spices as you like.

1 box of yellow cake  mix, 20 oz. can of apple pie filling, 1 C room temp butter, 1 C powdered sugar, 1/2 C brown sugar, 2 TB (approx) of cinnamon, divided, 2 tsp. of cloves, nutmeg and allspice divided, splash of milk and 1 tsp. of vanilla.

Apple Pie Cupcakes – Serves 9 Jumbo apple pie cupcakes

Preheat oven to 350 degrees. Line a jumbo muffin tin with with cupcake liners.

Prepare yellow cake mix according to box directions. Add 1 TB of cinnamon and 1 tsp. each of cloves, nutmeg and allspice. Stir. If you feel like you want to add  more, go for it.

Fill cupcake liners 2/3 full and bake according to box. Cool completely!

While cooling, take your apple pie filling ( I like country style ) and dice up apples. Add remaining cinnamon, cloves, nutmeg and allspice and set aside.

When the cupcakes are cool, core out the center of the cupcake, without touching the bottom to create a hole. Fill cupcakes with apple pie filling. Save a little bit for decoration for the tops of your cupcakes.

Whip butter, brown sugar, vanilla and a dash more cinnamon  until light and fluffy.  Gradually add powdered sugar and milk until you get your desired consistency.  Pipe frosting onto each cupcake, add a dollop of apple pie filling and sprinkle with more cinnamon.

 

Gingersnap Pears

October 16, 2014 by braytonbb

This gingersnap pear recipe is great in the summer but the pears are so juicy right now, I just can’t resist. If you find that the pears are not to your liking in the store, canned pears work just as well too. Not a fan of gingersnaps? I am  not really either so sometimes I use graham cracker crumbs, depending what I have in the pantry. Two different flavors, but same concept. This recipe will serve 6 generously using a 6 oz. ramekin. If you don’t have, use an 8×8 pan and scoop into dessert cups when done baking.

Gingersnap Pears – serves 6

6 large pears peeled and diced or 2 large cans of diced pears, 1/4 C melted butter, 1 C graham cracker crumbs or crushed ginger snaps, 1 TB flour, whipped cream.

Put your diced pears into a bowl. Sprinkle flour over the top and stir gently. Add pears to ramekins.

Mix melted butter with graham crumbs or crushed gingersnaps. Sprinkle over pears.

Bake 350 degrees for 15 minutes. Top with Whipped Cream and sprinkle some cinnamon, or pumpkin pie spice over the top and enjoy.

 

Carrot Cake Cupcakes

September 25, 2014 by braytonbb

carrot cake cupcakes2These carrot cake cupcakes are not only cute, 3 bite size(it only takes 3 bites to eat the whole thing) but darn right delicious. This recipe isn’t really new since I published my carrot cake recipe a few years ago, but the concept is a little different. I love my carrot cake recipe, however it makes a lot of cake. There is nothing wrong with leftovers since my friends don’t mind when I share, but I really like making things that people can just pick up and eat. That is exactly what happened last weekend too. These little devils walked right out the door with everyone so they are so easy to eat.

So, with that being said, see my carrot cake recipe here, but instead of making layers of cake, pour batter into paper lined standard muffin tins almost full.  Bake at 350 for about 25 minutes. Let them cool completely!

Once cool, slice cupcakes in half and spread your favorite cream cheese frosting in the middle. Put top back on cupcake and add more frosting to the top. sprinkle with pecans or walnuts (whatever you used) and gobble up.

My cream cheese frosting recipe-

1 block of cream cheese, 4 TB butter and 1 C powdered sugar. Whip until creamy. That’s it!

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