Click to Watch Video
Click to Watch Video
FOX 11's Angela Kelly heads to the new Menards store in Howard …
Advertisement
Apple Pie Cake & Apple Butter Spice Cupcakes
"Amanda Cupcake" shares her favorite fall recipes
Updated: Saturday, 01 Oct 2011, 9:30 AM CDT
Published : Saturday, 01 Oct 2011, 5:56 AM CDT
Amanda Wright of "Amanda Cupcake" is sharing some of her fall favorites -- Apple Pie Cake and Apple Butter Spice Cupcakes!
She joined us for Saturday's Good Day Wisconsin to show us how she makes these delicious desserts. Would you like to try and make them yourself? Check out her recipes and instructions below!
Apple Pie Cake
Items Needed for this special cake:
9" Apple Pies (you can stack this in 3 layers if you want a very tall cake-or you can go as low as 1 layer with 1 pie inside-depending on how adventurous you are)! (You can either buy apple pies frozen at the store or use my recipe for apple pies below).
Double Recipes of Cake Mix for each layer (You can either doctor up a cake mix or use my recipe for white or spice cake below).
3 10" Cake Pans (Should be about 2" Deep)
Large Spatula For Frosting
Round Cake Plate to set your Finished cake on!
Step By Step Instructions:
1. I needed about 6 cups of apples per pie. So the first thing I did..was peel a lot of apples. 12 cups of apples to be exact. I had to make two pies for this special cake.
2. I used two round 10" pans to combine my cake & pie. Make sure you butter and sprinkle flour over your pans to stop the cake from sticking. You will definitely want this cake to pop out of the pan easily after baking or it will be a cake & pie disaster!
3. First I coated the bottom of the pan with white cake batter.
4. Next I carefully placed my 9" pie on top of the batter inside of the pan.
5. Last I poured my cake batter over the top of the pie, covering it just enough so that you don't see the pie anymore.
6. Bake the pie-cake in the oven at 350 for about 40 minutes.
7. Let the pie cool in the pan for two hours before popping it out (It will stay warm for a very long time since it is a large cake with a pie inside).
8. Once cake has cooled, pop the cake out of the pan onto a round cake plate or cake cardboard.
9. For best layering and frosting results, freeze the cake for several hours.
10. Once the cake has frozen, you can use a cake leveler (or a knife if you are careful) to level the top of the cakes.
11. Use your large spatula to frost the top of the cakes. Now you can stack the cakes!
This is how I stacked my cakes (but you can do it anyway that you'd like):
The Bottom Cake: White Cake with Apple Pie In The Middle
The Middle Cake: Spice Cake with No Pie In The Middle
The Top Cake: White Cake with Apple Pie In The Middle
12. The fun part was frosting the cake with my large spatula. The more frosting on the spatula, the more smooth the frosting will look on the outside of the cake! If the cake is frozen, the frosting should glide on pretty easily.
13. Sprinkle cinnamon or festive gold glitter to the top of the cake!
If you are feeling creative, hand-make a fall banner to make it look like an apple orchard (see photos).
Recipes That I used for the Cake:
(You can doctor a cake mix and make it "rustic apple orchard" by adding vanilla beans and using buttermilk instead of water. This is also delicious).
White Vanilla Bean Cake ♥
(inspired by one of my role models Warren Brown who wrote the book Cake Love)
**You will need to make "two" of this recipe for each apple-pie-cake you are making.
Dry Ingredients:
2 1/2 Cups + 2 teaspoons of Cake Flour
3 Oz Potato Starch
1 1/2 tsp Baking Powder
3/4 Tsp Salt
Liquid Ingredients:
5 Egg Whites
3/4 Cup Whole Milk
1/4 Cup Half and Half
1 1/2 tsp Vanilla Extract
Creaming Ingredients:
1 3/4 Sticks of Unsalted Butter
2 1/4 Cups of Extra Fine Granulated Sugar
1 Vanilla Bean
Instructions:
1. Preheat the Oven to 350.
2. Sift Flour in a large bowl.
3. Add Remaining Dry Ingredients to Flour and Whisk Together.
4. Meanwhile, Start Creaming Your Butter & Sugar together since this will take 3-4 Minutes to get light, fluffy and creamy.
5. Measure the liquid ingredients into a medium size bowl and set aside.
6. Slice your vanilla bean with a paring knife and scrape out seeds. Add the seeds to the butter & sugar mixture.
7. Alternately add your dry ingredient mixture & your liquid mixture to the creamed butter/sugar. (Normally I add them in thirds)
8. Make sure to scrape down the bowl a few times to make sure all the ingredients are blended together and there are no lumps.
9. This recipe makes about 24 cupcakes, or a nice sized layer cake!
Apple Pie:
**The crust is a family secret, but you can also use Pillsbury Ready Made Pie Crust since it is delicious! That's the ready-made pie crust I recommend!
Ingredients Needed:
6 Cups of Thinly Sliced Apples
1 Tablespoon of Lemon Juice
3/4 Cup of Sugar
2 Tablespoons of All Purpose Flour
1/2 Tsp ground Cinnamon
1/8 Tsp Ground Nutmeg
1. Roll out your Pie Crust Onto the 9" Pie Plate in preparation for the cinnamon apple yummy-ness.
2. In a large bowl, mix flour, sugar, cinnamon and nutmeg together.
3. Add apple slices to this mixture and toss all of the ingredients together.
4. Take a moment to stop and smell the wonderful aroma.
5. Transfer your apple mixture
to your pie plate.
6. Cover your apple mixture with another layer of pie crust, and trim the pie crust to the edges of the pie plate.
7. Cut slits, or a fun shape with a cookie cutter on top of the pie crust for vents.
8. Crimp edge in the style you would like.
9. A little hint I learned along the way: You can line the outside of the pan/crust for about 20 minutes with aluminum foil to stop the pie crust from getting too brown. Be sure to remove it after 20 minutes.
10. Then continue to bake your pie for another 40 minutes.
11. Total baking time: 60-65 minutes or until crust is golden brown, depending on your oven.
12. If you are going to be making the pie cake, make sure the pie is cooled for several hours (I cool them overnight) before inserting the pie into your cake batter. Otherwise it tends to fall apart.
**Looking for more visual, step-by-step instructions for the Apple Pie Cake? Click here for a link to Amanda's blog.
Apple Butter Spice Cupcakes
Simple & Quick Salted Caramel Frosting
Ingredients Needed:
1 Pound of Butter (cut up into squares)
4 Cups of Powdered Sugar
3/4 Cup of Ready Made Caramel (You can find it in the ice cream section at the grocery store).
1 Tablespoon of Sea Salt
1 Tablespoon of Vanilla
I nstructions:
1. Blend Butter Squares in your mixer until creamy and light like butter should be.
2. Pour the caramel into the butter, and enjoy this moment. (It looks really pretty when you do, swirls of light caramel in the butter! Yum!)
3. Blend your Butter & Caramel together until the mixture is a very light brown. Sadly, the swirls will disappear. But they have gone to a wonderful place.
4. Mix in Sea Salt.
5. Add The Vanilla Extract
6. Make sure your mixer is turned down low. (Unless you want snow showers of powdered sugar which could be fun in some kitchens..)
7. Gradually add the powdered sugar until the frosting looks light, airy, and dreamy.
8. Optional: You can add 1 Tablespoon of Milk or Heavy Whipping Cream if you want a more "spreadable" frosting. (I add milk all the time to the frostings I use to spread on cakes).
Old Fashioned Spice Cake
(This one has been passed down from generations in my family and is a classic!)
Dry Ingredients:
2 Cups all-purpose Flour
1 1/2 teaspoons baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp ground ginger
Creaming Ingredients:
1/2 Cup Butter, Softened
1 1/4 C Packed Brown Sugar
3 Large Eggs
Liquid Ingredients:
1 tsp Vanilla Extract
1 1/1/4 C Milk
Instructions:
1. Preheat the Oven to 350.
2. Line your cupcake pans with about 18 liners (this makes about 1 1/2 dozen cupcakes).
3. In one bowl, sift flour.
4. Add remaining dry ingredients and whisk together with flour.
5. In a second bowl, combine your liquid ingredients (milk & vanilla extract). Set aside.
5. Cream Sugar & Butter together in your mixer for about 2 -3 minutes. Make sure to scrape down the bowl as needed so all the delicious ingredients are evenly combined.
6. Add eggs one at a time and blend well.
7. Add one-third of flour mixture to the creamed mixture.
8. Add one third of liquid mixture.
9. Repeat about two times until all ingredients are evenly blended.
10. Remember: There may be some amazing yummy-ness being left on the bottom of your bowl so I would recommend scraping the bowl with a spatula several times throughout mixing!
Here is how to assemble the cupcakes, using a 8 oz or 16 oz jar of apple butter
You can do this with any cupcake flavor. Not only spice, but I have also done this with vanilla! So yummy.
1. Make sure your cupcake pan is lined with cupcake papers!
2. Fill a ziploc or a piping bag with your cake batter.
3. Fill a second piping bag with apple butter.
4. Pipe some cake batter into the bottom of your cupcake liner (with a small amount of batter - just enough to cover the bottom of liner) and stop here.
5. Pipe the apple butter on top of the batter.
6. Pipe the cake batter on top of apple butter (you can buy either a 8 oz or 16 oz jar) , and fill liners about 2/3 full.
7. Bake at 350 for about 20 minutes.
7. The result: A trip to the apple orchard inside of a cupcake. (I like to cut the cupcake open and look inside before I eat it, because it looks so festive and pretty!)
Comment to FOX 11 News
Don't have a Facebook account? Or don't want to share something publicly? Contact us here.
Email This
Print This
View Story on a Single PageAdvertisement
Advertisement
Advertisement