Thursday, September 6, 2012

Apple Pie Cocktail Cupcakes

remember when i told you how i love to check the google search words that led to my blog?  well as it turns out, the searches that most often come up are related to alcohol cupcakes and infusing alcohol into frosting.

and who am i to disappoint?  so today i bring you Apple Pie Cocktail Cupcakes, just in time for fall.  apple cake, cinnamon whiskey ganache center, whipped cream vodka buttercream frosting with caramel drizzle.  full of shortcuts like boxed cake mix, because the end product is the most important.

you're welcome.

the cakes
1 box white cake mix.  3 eggs.  1/3 cup vegetable oil.  20 oz can apple pie filling.

preheat oven to 350 and line your muffin tins.  combine all 4 ingredients in a mixer and beat until smooth.  the apples should be very broken up.  bake for 20 minutes but only cook them until a toothpick in the middle comes out barely clean for nice soft cakes.  cool completely.  (no really. completely!)  then use whatever tool you have, even a spoon, to remove the cupcake centers.  i use the cap from an ez squeeze cheese bottle.

the filling
8 ounces white chocolate.  1/2 cup heavy cream.  1 tablespoon butter, room temperature.  3 teaspoons cinnamon whiskey.

finely chop the chocolate into a heatproof bowl.  simmer the cream on the stove and pour it over the chocolate.  let it sit for one minute and stir until smooth.  add the butter and whiskey and stir until combined.  cool until thick but still soft enough to be piped or spooned into the centers of the cakes.

the frosting
2 cups unsalted butter, room temperature.  5 cups powdered sugar.  6 tablespoons whipped cream vodka.

whip the butter on medium-high speed for 5 minutes.  reduce the speed and slowly add the powdered sugar until all of it is well mixed.  add the vodka, increase the speed to medium-high, and whip until it's light and fluffy (3 minutes).

making alcohol infused frosting is all about balance.  you don't want it to be too watered down and thus melt right off your cake.  if it's going to be kept inside always, at room temp (never leaving your house) then you will have no issues.  if you travel with them, i recommend frosting on location.  don't overdo the vodka, that's how it'll become too thin.  you can slowly add powdered sugar to thicken, but it may get too sweet so start with small amounts of vodkaof course, mine went to boys on football sunday, no one cared whether my frosting was pretty.

frost away, drizzle some caramel on top, and enjoy your creation!  (responsibly)

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