Author: Hayley Parker, The Domestic Rebel
Total time: 6 hours 10 mins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
For the Frosting
Preheat oven to 350 degrees F. Line a cupcake pan with cupcake liners; set aside.
In a bowl fit with a mixer, beat sugar and butter until creamed, about 3 minutes. Add eggs, one at a time. Increase speed to medium and continue to beat about 3 minutes, whipping down the sides of the bowl with a spatula.
Beat in vanilla extract, caramel extract, salt, baking soda, baking powder, apple pie spice, and cinnamon. Scrape down the sides of the bowl and continue to beat about 1 minute.
Slowly beat in heavy cream. Beat in flour, a little at a time. Beat in sour cream until incorporated. Scrape down sides of the bowl, beat for a few more seconds.
Mix 1/4 cup all-purpose flour with finely diced apple then beat apple mixture into cupcake mixture.
Spoon batter about 1/2 full. Bake in oven for about 22 minutes or until the center of the cupcake comes out clean with a toothpick. Allow to cool completely before frosting.
TO MAKE THE FROSTING
Beat softened butter, vegetable shortening, cinnamon, and confectioner's sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla and caramel extract and a pinch of salt. Beat for an additional 3 minutes. Fill a cupcake liner bag with frosting.
Refrigerate frosting for about 30 minutes. Use a cupcake tip (such as a Russian Cake Tip) to frost cupcakes. Top with cinnamon sugar apple, below.
TO MAKE THE CINNAMON SUGAR APPLE TOPPING
Use the small side of a melon baller to make apple circles. Coat in cinnamon sugar then place on top of frosted cupcakes.
*I'm obligated to tell you that this contains peanuts.*
Note: It's very important that you measure precise.
Yes you read that right. Today I'm posting about gourmet Twinkies. Say what you want, but Twinkies have always been one of my fav snacks. I have had every flavor offered, I've had them deep fried, dipped in chocolate, roasted over a camp fire *this is one of my favorite ways.* Twinkies ice cream, dipped in marshmallow whip. You name it *something that is actually real and Twinkies related.* and chances are I've had it. This recipe is next on my list.
*Actual Gourmet Twinkies recipe starts at 8:59.*
Prep Time: 2 hours
Cook Time: 35 minutes
*Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** You will likely have some leftover ganache.
In honor of That One Girl's 3rd birthday I have found a twist on an old classic.
PREP TIME: 20 MINUTES
COOK TIME: 70-80 MINUTES
TOTAL TIME: 1 HOUR 30 MINUTES
Prep: Preheat oven to 350F degrees.
Generously spray 9x13 inch baking pan with non-stick baking spray. Set aside.
STEP 1: In a large bowl, using an electric or stand mixer, mix butter until creamy.
STEP 2: Mix in brown sugar, flour and salt continue mixing until crumbly.
STEP 3: Press 1 3/4 cups of crumb mixture into prepared baking pan. Set remaining crumbs aside.
STEP 4: Bake for 10 to 12 minutes or until lightly golden.
STEP 5: While the crust is baking, pour sweetened condensed milk in small sauce pan and add one cup of dark chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.
STEP 6: Remove crust from oven and pour chocolate mixture over warm crust.
STEP 7: Sprinkle remaining crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and top with mini chocolate chips.
STEP 8: Bake for 20 to 30 minutes. Let cool before cutting into bars.
I'm obliged to tell you that this recipe contains nuts