This holiday staple just got a whole lot easier.
Not sure about you, but sometimes, we just don't have the energy or desire to whip up a fresh apple pie.
From peeling the apples, making the pie crust (3 times), and putting in a little too much labor just for the slice of pie to break once we serve, we've had it.
Apple pie is not for the faint of heart. Apple pie cupcakes however... Are easy simple, and absolutely delicious.
They also only take about an hour and a half to make --- cook time, frosting, and decoration included!
The best part? You don't even have to make an apple pie filling to get the flavor you want.
For this recipe, we'll be getting that apple pie flavor we all know and love (crust included, of course) from our Amoretti® Natural Apple Pie Artisan Flavor
It's the perfect mix of sweet, spice, and pie crust. It's literally the whole apple pie flavor, in a bottle.
Just between us, this is our secret weapon when it comes to any last minute fall desserts. Especially when it comes time for thanksgiving. Again, who has time to prepare a whole apple pie in between the turkey and all the sides. Not us!
Plus, why go through the hassle of creating a lattice pie crust top when you could just pipe it on with frosting?!
Simple. Easy. Carefree.
Ingredients
For the Cupcake:
For the Frosting:
Directions
For the Cupcake:
- Preheat your oven to 350 degrees farhenheit. Prepare your standard 12-cupcake pan with cupcake liners.
- In a seperate bowl, combine all dry ingredients (flour, spices, salt and baking powder) and mix together with a whisk. Set aside.
- In a stand mixer, combine the avocado oil and granulated sugar. Mix until combine.
- Add in the eggs, 2 teaspoons Amoretti® Madagascar Bourbon Vanilla Extract, and Amoretti® Natural Apple Pie Artisan Flavor. Mix until combined.
- Add the dry ingredients into the wet and mix on low. Be sure to scrape the bowl at least once. Pour in the almond milk, and mix until combined.
- Once batter is done, with a 2 inch cookie scoop, add batter to the cupcake rounds. Bake for 18-20 minutes.
For the Frosting:
- In your stand mixer, add the 1 cup of butter and whip until fluffy.
- Add in half of the powder sugar and whip.
- Scrape the edges of the bowl and add the remaining 1½ cups of powdered sugar along with the milk, extract, and cinnamon powder.
- Whip frosting for about 2-3 minutes, or until light and fluffy.
- Split frosting into two portions and place in a piping bag fitted with the open star tip, and a piping bag with a stright edge. This will be used to make the lattice.
For the Decoration:
- Grab a cupcake, and with your straight edge bag of frosting, pipe 4 lines vertically on your cupcake.
- Then, pipe 4-5 more lines (depending on how wide of a tip you use) horizontally.
- Now, with your small open star tip pipe along the edge of the cupcake. Similar to how you would a cake. This will be your "crust"
- For more instruction on how to make the lattice frosting, check out the youtube video above.
