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From Our Customers - Fall 2014 Page 36

CAKE 1 stick unsalted butter cup shortening 1 cups granulated sugar tsp. vanilla 2 eggs cup buttermilk 1 cup applesauce 2 cups flour 1 tsp. baking powder tsp. baking soda tsp. salt 1 tsp. cinnamon tsp. nutmeg tsp. cloves tsp. ginger FILLING 2 Granny Smith apples cup brown sugar tsp. salt tsp. cinnamon 3 oz. heavy cream FROSTING 16 oz. cream cheese 2 sticks unsalted butter 1 tsp. vanilla 6 cups powdered sugar CARAMEL APPLE STUFFED CUPCAKES Preheat oven to 350. In a large bowl, cream together butter, shortening, sugar, and vanilla on medium speed with an electric mixer until light and fluffy. Scrape bowl. On medium speed, add eggs one at a time until well incorporated. Mix together buttermilk and applesauce; set aside. Sift together all dry ingredients. On low speed, alternately add the buttermilk mixture and the dry ingredient mixture to the large bowl until all is incorporated. Scrape bowl and mix on low speed for 10 more seconds. Fill cupcake tins / of the way full and bake until done, 12-15 minutes. For the filling, peel and small dice apples. Add to saucepan along with remaining filling ingredients. Simmer on low for approximately 30 minutes, stirring occasionally. Set aside to cool. While the filling is cooling, make the frosting. Make sure the cream cheese and butter are at room temperature before starting. Cream together cream cheese, butter, and vanilla on the medium speed setting of an electric mixer for 30 seconds. Scrape bowl. On low speed add the 6 cups of powdered sugar and mix just until incorporated. Scrape bowl. Adjust speed to medium and cream for 30 seconds until light and fluffy. Refrigerate for at least 30 minutes before using. Once the cupcakes have cooled, cut a small slit in the center and 'stuff' each cupcake with about 1 Tbsp. of the apple filling mixture. Reserve some filling for topping the cupcakes. Pipe a swirl of cream cheese frosting on top (you can also spread it with a knife if you don't have a piping bag). Garnish with a small amount of the filling on top. EMILY ZIMMERMAN Lovely Layers Cakery in Chico, Calif. Lovely Layers Cakery was started 4 years ago by Emily Zimmerman. Her love for baking, decorating, and working 10-hour days gave her the idea of opening up her own business. The bakery averages yearly about 100 wedding cakes, 600 special occasion cakes, 12,000 cookies, and 50,000 cupcakes with no sign of slowing down anytime soon. lovelylayerscakery.com

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