Thursday, October 9, 2014

Apple Crisp Cupcakes

Bet you never heard of one of those before?  HA!  Me either.  The name just seemed to flow.  You know sometimes, for me anyway, I try to name my recipes something fun.  I mean, eh, sometimes it happens sometimes it doesn't and sometimes, there just IS no name for something so odd.  With this one there is that whole is it a crumble is it a crisp, is it a this or is it a that, it's just Pat. (Sorry, if you are a SNL fan from back in the day you will get that reference).

Now these babies are by far one of the best things I did with the apples my sister sent over.  She said she had gotten a bunch and wanted to share.  Ya know, sharing is caring, so thanks Patty!  I suspect her family was so sick of apples they were going to organize an overthrow of mother government if she didn't just get rid of what was left. 

Anyway, you know how I feel about cupcakes, and apples are one fruit I DO like.  I don't like apple crisp or crumble because I want like 1/4 inch of apples and then 6 inches of crisp or crumble so, I just did it my way.  I didn't want them to be seen as merely glorified muffins, so I added something unexpected.  FROSTING.  Now they HAVE to be cupcakes!  Ready to get started?

For the CUPCAKES you will need:
White box cake mix.  (yellow would work fine)
1/2 T ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. vanilla
2-3 granny smith apples  (any apple will really be fine) chop them fine, I did NOT peel mine, if you choose that kinda craziness, go for it.

Preheat your oven according to package directions.  Mix cake mix per the directions on the box and in addition add the cinnamon, nutmeg, vanilla and chopped apples.  Mix to combine completely and fill your cupcake holders.  FYI I never get 24 cupcakes, I don't know who ever does but I got about 16-18.  Now do NOT bake yet, we have another step....

For the CRISP you will need:
1 cup flour
1 cup brown sugar
4-5 T. butter

Use a fork, pastry cutter or your good ol' clean fingers and combine, until the mixture sticks together when squeeze in your hand.  Add to the top of each cupcake.  Just divide it up equally.  Now bake as per package directions.  When they are done, let cool completely.

For the FROSTING you will need:
1/2 cup softened butter
1 cup brown sugar
3 cups powdered sugar
1 tsp. vanilla
3-4 T. milk

In a bowl beat on high all ingredients EXCEPT MILK.  Add that last so you can stop when the consistency is to your liking.  Whip this a long time, you won't ever completely get the brown sugar texture smooth but, pffttt, who cares?!  Dollop or pipe a small mound on top of each one and enjoy!

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