Saturday, August 11, 2012

Cherry Pie Cupcakes and Vanilla Swiss Buttercream

Howdy Loves!!
I've been digging baking things in cakes for awhile, but everything changed when I found the bake it in a cake website.  Pies in cupcakes...what kind of magic is this, you may ask.  Easy magic!!  Possibilities are endless and oh so tastey!!

Cherry Pie Cupcakes
Adapted from Bake it in a Cake
Makes about 22-24 cupcakes.
For the blueberry pies you’ll need:
2 packages of refrigerated pie dough (enough for one two crust pie)
1 can cherry pie filling
For the cupcakes you’ll need:
1 1/2 sticks unsalted butter
1 1/2 c. granulated sugar
3 eggs
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 t. vanilla
2 1/2 c. flour
1 1/3 c. whole milk

Pre-heat the oven to 375 degrees (F).
Roll out the pie dough and use a round cookie cutter (or small juice glass) to cut out 20-22 pie crust rounds that are large enough to fit into your mini cupcake tin, so the bottom and sides of the tin are fully covered. Spoon a teaspoon or so of cherry filling into each pie shell. Cut out 20-22 more pie crust rounds and place them on top of each mini pie, pinching the edges of the bottom crust and the top crust together so they’re sealed. Use a sharp knife to cut a small X into the top of each pie, and bake for 12-15 minutes until the crusts are golden brown (the pie filling might escape a bit—that’s okay!).
Allow the pies to cool while you make the cupcake batter.
Turn down the oven to 350 degrees (F).
Cream together the butter and sugar until fluffy. Add the eggs, one at a time, and stir until combined. Then add the baking soda, baking powder, vanilla, and salt. Mix for about a minute, until creamy (be sure to scrape down the sides of the bowl once or twice, to ensure everything is getting worked in). Then add the milk and flour, alternating between the two ingredients (to avoid lumps) until the batter is smooth and everything is well combined.
Scoop a heaping tablespoon of batter into your paper-lined cupcake tins. Place one cooled pie into the center of the cupcake tin and gently press it into the batter (but not all the way to the bottom). Top with another heaping tablespoon of batter, so that the pie is completely covered and the cupcake tins are about 3/4 of the way full.
Bake for about 22-25 minutes, until the cake is golden brown and set (it will bounce back when you gently press your finger into a cupcake).
Allow the cupcakes to cool, while you make the buttercream.

Vanilla Swiss Meringue Buttercream
from Annies Eats

5 large egg whites
1 cup plus 2 tbsp. sugar
Pinch of salt
1 lb. (4 sticks) unsalted butter, at room temperature
2 tsp. vanilla extract
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together!)  Stir in the vanilla extract and mix just until incorporated.  Tint with gel icing color as desired.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

I really liked these however next time I would leave the top crust off the pie and add more filling.  Also check the cupcakes after 10mins they bake quickly.

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