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Topic: Adorable Apple Caramel CupPIEcakes!!  (Read 2732 times)
Tags for this thread: apple , apple_recipe , cupcake , vegetarian_holiday_food  Add new tag
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« on: March 21, 2009 09:57:08 PM »

So an amazing adventure involving free apples and spring break celebration resulted in me creating these:

They are Apple Pie all dressed up like a cupcake.
Or a Cupcake all fancied up Apple Pie pastry style.

Either way they are delicious and I am super proud of them.

I wrote up a recipe, let me know if it is confusing at all, I've never had my own recipe before! (Tee-hee)

<- Here.
Let me know if you make them!
You and if you need and excuse, just make them to help me refine my recipe writing inconstancies.

Pie Crust
2 1/4 Cups All-Purpose Flour
1 Teaspoon Salt
3/4 Cup Vegetable Shortening (like Crisco)
4-5 Tablespoons ice water

1.) In large bowl mix flour and salt. With pastry blender or 2 knives used scissor-fashioned, cut in shortening until mixture resembles coarse crumbs.
2.) Sprinkle in ice water, 1 Tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. (the less water you use, the flakier the crust)
3.) Shape dough into 2 disks with your hands, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 30 minutes.

Thinly Sliced Baking Apples. (I used the yellowy-greeny-tinge of red kind)
Caramel topping: (based on http://vegweb.com/index.php?topic=22283.0)

    1/2 cup vegan margarine (the stick kind)
    3 tablespoons flour
    1/2 cup sugar
    1/2 cup brown sugar
    1/3 cup water

In a saucepan, bring Caramel topping ingredients to a boil, then reduce heat and simmer for five minutes.
1. Take out your refrigerated pastry dough. On a floured surface, roll it out as thin as you can. Dont worry too much if it tears.
2. Tear off square pieces of dough approximately 2 inches bigger on each side then the diameter of your cupcake pan holes.
3. Lay the pieces each over the hole and then push gently down so it lines the pan. Cut off any overlap.
4. Take your apple slices and break them into pieces to fit your cupcake pan, fill each hole with apples to the top. Shake some cinnamon on top.
5. Take the caramel sauce, and fill each mini piecake with sauce until it reaches the top.
6. Top the piecakes with pieces of whatever dough you have left over.
7. In an oven preheated to 425 degrees, place your piecakes on the middle shelf and bake for 15 minutes.
And heres where it gets iffy again because I cant remember if I baked them longer then that.
I know it was at least 15 minutes, but it could have been as much as 25.
So check them out at 15 minutes, if the crust is golden and the filling is bubbly and looking like if you leave it in any longer its going to Pompeii all over the place, its time to take them out.
8. Let them cool!!
9. To get them out, run a knife in between the pan and the edges of the piecake. If it starts spinning, then its loose enough. Using two knifes on either side, kind of shimmy the piecake out carefully.
10. Dig in!! No fork required.
« Last Edit: December 03, 2013 07:19:46 AM by HSG - Reason: Added recipe » THIS ROCKS   Logged

« Reply #1 on: March 21, 2009 10:42:59 PM »

I love apple pie and I love cupcakes, so naturally these seem completely delicious! I've never thought of a pie/cupcake combination, but its something I'll definitely have to try.
« Reply #2 on: March 21, 2009 11:29:50 PM »

mmm, they look so yummy

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« Reply #3 on: March 22, 2009 07:31:48 AM »

hahaha, they look delicious! but...don't these already have a title? like apple tarts?

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« Reply #4 on: March 22, 2009 09:32:54 AM »

oooh!! these look delicious!  my mission of the day is to go the the store to get ingredients...

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« Reply #5 on: March 23, 2009 09:50:24 AM »

my mission is complete!  i made these for my roommate and i last night and we've already eaten half of them...  delish!  thanks for the recipie!!!!!

« Reply #6 on: March 29, 2009 08:08:17 PM »

You are welcome! I needed to share the joy.

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« Reply #7 on: October 04, 2015 02:01:39 PM »

these look so good! do you know if you can use something else than crisco? I haven't seen it around here (living in Belgium) don't really know what I can substitute it with, something like margarine?

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