Cast Iron Cookware Helps with Your Apple a Day

Bake these apple pie cupcakes in your cast iron muffin pan.   Sample and get your apple for the day.  Send the rest to school with your children for their lunches. Do not forget the “apple” for the teacher.

These cupcakes  are actually surprisingly simple to make. You use the cone method. Use a paring knife and cut a cone shape out of the top of your cupcake to leave room for filling. You want an open-faced cupcake so I in the best tradition of doughnut holes you can eat the tops.  It is a tough job but someone has to do it! As a dessert what could be better than a combination of apple pie and cupcakes?  You can’t beat the cuteness factor either!  Make these for a fall get-together, they are sure to be a hit!

Apple Pie Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:

3 cups sifted cake flour

1 tbsp. baking powder

½ tsp. salt

1 cup butter, at room temperature

2 cups sugar

4 eggs

1 ½ tsp. vanilla extract

1 cup milk

For the apple filling:

2 tbsp. butter

2 tsp. cinnamon

2-3 tbsp. sugar

3 large Granny Smith apples, peeled, cored and diced

For decorating:

vainilla buttercream (about 3/4 of a batch)

Directions:

To make the cupcakes, preheat the oven to 350°.  Use two cast iron cupcake pans.

In a medium bowl, sift together the cake flour, baking powder and salt.  In the bowl of an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.  Add the vanilla extract and mix well to combine.  Add in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.  Stir until just combined.

Divide the batter evenly between the cast iron cupcake pans filling them about 2/3-3/4 full.  Bake until golden and a toothpick inserted in the center comes out clean, about 18 to 22 minutes.  Remove from the oven and allow to cool for 5 minutes in the pans.  Transfer to wire racks to cool completely.

To make the apple filling, heat the butter a medium skillet over medium-high heat.  Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble.  Lower the heat to medium and stir in the apples.  Mix well.  Cook until the apples are somewhat tender, about 10 minutes.  Remove from heat and allow to cool.

While the apple mixture is cooling, use the cone method (explained above)to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake.  Fill the holes with the cooled apple mixture.  To decorate, top each cupcake with a swirl of vanilla buttercream.

Source: adapted from Fatty Fat Fats

Nothing can bake your Apple Pie Cup Cakes like cast iron muffin pans.

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