I've started accomplishing my goal! I've baked 'A' right off my list. What you see to your left is a very poor-quality photo of an Apple Pie Cupcake. The idea is to take one dessert and reinterpret it into another dessert. I liked the flavor, but next time I will make them with more apples. The recipe I used didn't specify the size of apples and the ones I had were quite small. But otherwise, everything came out just right and in the perfect quantities. There was EXACTLY enough frosting for the amount of cupcakes I made.
I'm posting the recipe for everyone. I found it on another website. I'm also trying to decide what my 'B' recipe will be. I have a few ideas...
Apple Pie Cupcakes
(makes 24 cupcakes)
2 1/4 cups all purpose flour
2 1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 sticks plus 2 tablespoons unsalted butter, softened at room temp
1 1/2 cups sugar
4 large eggs
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest
1 cup milk
3 tbsp unsalted butter
1/3 cup sugar
3 granny smith apples, peeled, cored and slice (I would use about 5)
3 sticks unsalted butter, softened at room temp
1 1/2 cups powdered sugar
1/2 tsp cinnamon
To cook the apples
Place butter and sugar in large fry pan over low to medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from heat and cool completely.
To make the cupcakes
Preheat oven to 325. Line 24 muffin wells with paper liners.
Sift together flour, baking powder, cinnamon and salt. Set aside.
In a mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the vanilla and lemon zest.
On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth.
Divide the batter into the muffin wells, filling each well about 2/3 full. Top with the apples.
Bake at 325 about 15-20 minutes, or until toothpick comes out clean. Remove from pan and cool on cooling racks. Make sure cupcakes are completely cooled before frosting.
To frost the cupcakes
In a mixer, beat the butter until light and fluffy, about 3 minutes. Add the powdered sugar and cinnamon and beat for another five minutes until light and fluffy. Frost the cupcakes with a spatula or piping bag. Optional: lightly dust frosted cupcakes with a sprinkle of cinnamon.