Wednesday, October 22, 2008

White Chedder Apple Pie Cupcakes - YUMMY!

This is my first recipe for Iron Cupcake Earth. What is Iron Cupcake Earth?? check it out for yourself here. Or you can check out even more info on No One Puts Cupcake in the Corner Basically, it is a cupcake ingredient challenge. The winner gets some wonderful prizes! Check them out:

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is: and a pair of cupcake earrings from Lots of Sprinkles at As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear, Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books, Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .

This months challenge was to create a cupcake with cheese in it. My Hubby is in LOVE with apple pie with extra sharp Cheddar cheese on top. So, my cupcake with cheese was an obvious choice.

White Chedder Applie Pie Cupcake

1/2 Cup Butter
1 Cup Sugar
2 Eggs
2 tsp Vanilla extract
1 1/3 Cup Flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 Cup milk

Cupcake Filling:
1 Granny smith apple peeled, cored, and thinly sliced
1 TBS sugar
1/2 TBS Flour
1/8 tsp ground cinnamon
1/8 tsp Ground nutmeg
2 TBS Butter
1/4 Cup White Extra Sharp Cheddar Cheese (I used Tillamook cheese)

  1. Preheat the oven to 350 degrees, line cupcake pan with 12 liners
  2. Cream butter and sugar. Beat in eggs and vanilla
  3. Slowly add milk
  4. Combine dry ingredients in separate bowl: flour, baking powder and salt. Slowly add dry ingredients into mixer. Mix well until combined. Fill cupcake liners 3/4 of the way full
  5. Combine apple with sugar, flour, cinnamon and nutmeg.
  6. Heat butter on stove top over Medium high heat. Saute apples for approx 5 minutes until soft.
  7. Reduce heat to medium low
  8. Slowly add cheese until apples are covered and cheese is melted.
  9. Add 1 TBS of apple mixture to each cupcake. Don't worry, the weight of the apples makes the filling get sucked into the middle and the top still domes.
  10. Bake for 20 minutes. Let cool

Carmel Butter cream Frosting

1 Cup Shortening
4 Cups Powder Sugar
1/4 tsp Salt
2 tsp Vanilla (can use clear vanilla for a whitier color)
1/4 Cup Heavy Cream
4 TBS Carmel Sauce

  1. Cream Shortening until fluffy
  2. Add Sugar and mix on high until well blended
  3. add salt, vanilla, heavy cream and Carmel
  4. blend on low until mixed

Top cupcakes with the frosting and drizzle with Carmel sauce.

Here is the apple filling before being cooked

Picture 289

Cooked Apple Pie filling

Cheddar Apple Pie filling

Cupcakes topped with filling

Cupcakes about to go in the oven

The finished product

White Cheddar Apple Pie Cupcakes

The surprise filling

White Cheddar Apple Pie Cupcake

I had some friends who were happy to sample these and they were a huge hit. YUMMY! I will be making these again.

Saturday, June 7, 2008

Mini Peach Goodie


Mini Peach Goodie

One of my husbands favorite deserts is peach goodie. Similar to a peach cobbler. It is a family recipe I got from his Mom that I make all the time. Being into cupcakes, I decided to give it a whirl in cupcake sizes. I got the idea from Bakerella's blog, and she in turn got it from another site. You can find her example here: Now, I like cake, but I LOVE cobbler, and the cobbler topping. So I went with that. The only difference is that I added the crust which the original recipe does not have. It needed something to keep it together out of the pan! Here is the Recipe:

Peach Goodie

1 box of refrigerated ready made crust
4 cups sliced peaches (I used 3 - 15oz cans of peaches)
1 C Sugar
3 TBS Flour
1 tsp cinnamon

1 1/2 C Oats
1 1/2 C Flour
1 1/2 C Brown Sugar
1 C softened Butter

First step - Find a great helper who looks cute in an apron. Here is mine:

Chop up the peaches so they are in small tidbits. Make sure they are drained well:

Add the sugar, flour, and Cinnamon. Mix together and set aside. Cut the dough in circles using a cookie cutter. I used a crinkle cut 3" circle. Shape them into a cupcake pan. I made a total of 15 cups.

Add filling:

Mix oats, flour, brown sugar, and butter.

Form half balls, and place on top of your filled cupcakes. I found it worked best if you shape them and press them together, or else they fell off while cooking. I packed mine rather high because everyone loves the topping!

Bake at 350 for 15-20 minutes. Let them cool in the pan for 15-20 minutes before removing to set up. Enjoy!

A great thing about these treats are that they are egg free. My husbands office has a lot of vegans which makes it hard to send in treats. These were a hit!

My Baking Adventures

Hello Everyone! I love baking, and I have a two year old beautiful little girl who also loves baking. My interest in baking has really been sparked by a blog that I saw on the Martha Stewart show: She makes the CUTEST things ever. Initially I fell in love with the cupcake pops. I was dying to try them and to make them for my daughters birthday party. I did make them, but sadly forgot to take pics before they were devoured at a BBQ we went to. But I decided that for the birthday party to just make cake balls along with the cupcakes my daughter was requesting. I was trying to figure out how to decorate the cupcakes to match the Abby Cadabby theme. Bakerella answered that quest just in time with a melted chocolate technique to make toppers for the cupcakes. I have been having so much fun trying all the new techniques, so I had to try the cupcake bites as well for a BBQ we went to over the weekend. Needless to say, they were a hit there. The best part about the cupcake bites and balls is that there are so many steps to them. Normally, this would be a bad thing, but Makaylee LOVES cooking and helping out in the kitchen, so I can really drag out her baking enjoyment with these yummy treats. Here are my pictures of some of the my attempts so far:

Cupcake bites

Cake balls or cake pops