Sweet Home Apple Pie

One of my favorite people in all of Chicago decided to up and leave me for bigger and better things.  David Dailey of The Dailey Dish has moved to New York City.  It only made sense to send him off with cupcakes.  Unfortunately, I was traveling the week leading up to his departure so I was not able to actually give him any of the cupcakes.  

Going Away Party

In his honor I decided to make Apple Pie cupcakes.  My reasoning is 2-fold. 1) New York City - Big Apple 2) David is originally from Alabama, when I think of a southern dessert I think of apple pie.  Also, if you remember my post from Society Bakery in Dallas, I absolutely fell in love with their apple pie cupcakes.  So...maybe the reasoning is 3-fold.  

I came across an AMAZING recipe from Annie's Eats (annies-eats.net).  


1 1/2 cups unbleached all purpose flour
1/2 tbsp baking powder
1/4 tsp. sea salt
1 stick unsalted butter (room temp)
1 cup sugar
2 eggs
1 tsp pure vanilla
1/2 cup milk


Preheat oven to 350 degrees.  Sift together flour, baking powder, and salt.  In a separate mixing bowl beat the butter on medium for about a minute until fluffy.  Add sugar and beat until blended (roughly 2 min on medium).  Beat in the eggs one at a time.  Mix in vanilla.  Add 1/3 of the dry mix, then 1/2 of the milk, then another 1/3 of dry mix, then the rest of the milk, and finally add the rest of the dry mix.  Be sure that you are blending fully in between each addition.  Once all ingredients are combined divide the batter evenly into cupcake pan and bake for roughly 20 minutes or until the tops bounce back when lightly tapped.  Remove from the oven and place cupcakes on wire racks after a couple minutes so they can cool completely.


While baking the cupcakes, prepare the apple pie filling.


1 tbsp butter
1 tsp cinnamon
2 tbsp sugar
2 large granny smith apples


peel, core, and chop the apples into tiny chunks - set aside.  Heat the butter in a medium skillet on med-high heat.  Add the cinnamon and sugar and and cook for a bit until the mixture starts to bubble.  Lower heat to medium and add apples.  Cook the apples for roughly 10 minutes.  Keep stirring the mixture periodically to be sure all apples are coated with the cinnamon and sugar.  Remove from the heat and set in a bowl to cool completely.  


While cupcakes and filling are cooling it is time to mix the icing!


1 stick +2 tbsp unsalted butter (room temperature)
1 1/4 cup powdered sugar
pinch of salt
2 tsp vanilla
1 tbsp heavy whipping cream


Beat butter at medium speed until fluffy.  Add sugar - start blending on lowest speed until sugar is combined so it doesn't fly out of the bowl and all over your kitchen.  Then take the speed up to medium for about a minute.  Add salt, vanilla, and cream.  Beat at medium-high for a couple minutes until all ingredients are combined and the texture is light and fluffy.  


Once cupcakes are completely cooled, carve into the cupcakes cutting a cone shape out of the top.  Leave a rim around the side.  Add the apple pie filling then top with a dollop of icing.  

Lastly, enjoy cause these puppies are delicious!


I decided to whip up a southern meal to go along with these sweet treats.

Some Montgomery Inn ribs (brought back from Cincinnati), Corn on the cob, and homemade mac and cheese!  mmmm deliciousness


Enjoy!
J