Applesauce Filled Cupcakes Food

APPLESAUCE SPICE CUPCAKES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

APPLESAUCE-FILLED CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners.
• Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions.
• Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean.
• Remove muffin pans from the oven, and allow to cool.
• Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole.
• Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.

ADORABLE APPLESAUCE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir paste food color into frosting in container. Spread frosting over cupcakes.
• To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.

APPLE SPICE CUPCAKES

Steps:

• In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugar, beating until smooth. Stir in food coloring. , Frost tops of cupcakes. Insert licorice into centers for apple stems. Cut gumdrops in half; flatten and pinch to form leaves. Place one leaf next to each stem.

APPLESAUCE CUPCAKES

Steps:

• Preheat the oven to 350. Line the cupcake pans with paper liners.
• Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
• Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
• Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
• Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
• Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
• Use the wooden spoon to stir in the raisins and walnut pieces.
• Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake the cupcakes for 25 to 30 minutes.
• Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
• After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.

SPICED APPLESAUCE CUPCAKES

Steps:

• Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until very well combined; set aside.
• In a mixer, beat butter and sugar until creamy; add egg and beat until fluffy.
• Stir in applesauce.
• Gradually add flour mixture, beating until well blended; stir in nuts.
• Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full.
• Bake in a 350°oven until tops spring back when lightly touched (20-25 min).
• let cool in pans on wire racks for about 5 minutes.
• Prepare Apple Glaze, carefully remove cupcakes, place on racks and brush with glaze.
• Apple Glaze: mix powdered sugar and apple juice until smoothly blended and of a good brushing consistency.

DOROTHY'S APPLESAUCE CUPCAKE WITH CINNAMON GOAT CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 40 cupcakes).
• For the apple filling: In a medium bowl, mix together the brown sugar, granulated sugar, flour, cinnamon, nutmeg and apples. Set aside.
• For the applesauce cake batter: Cream together the granulated sugar, butter and oil in a large bowl. Beat in the eggs one at a time. Add the flour, baking soda, cinnamon, nutmeg and salt and beat until well mixed. Add the applesauce and vanilla and mix well.
• Fill the liners one-third full with the applesauce cake batter. Add some of the apple filling on top, and then add additional applesauce cake batter to cover the apple filling; the liners should be two-thirds full. Bake until an inserted toothpick comes out clean, 16 to 19 minutes. Allow the cupcakes to cool completely before frosting.
• For the frosting: In a large bowl with an electric mixer, cream together the butter and goat cheese until light and smooth. Add the confectioners' sugar 1 cup at a time and mix until fully incorporated. Add the vanilla bean paste and cinnamon and beat on high until light and fluffy.
• Using a piping bag, pipe the frosting onto the cupcakes.

APPLE CHEDDAR CUPCAKES WITH JALAPENO-APPLE FILLING TOPPED WITH VANILLA BUTTER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line muffin pans with 16 to 17 cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
• In a medium bowl, beat the butter and sugars until light and fluffy. Add the egg and then the vanilla extract. Beat until they are well combined. Add half of the dry ingredients, alternating with the applesauce. Mix just until combined. Fold the diced apples into the batter.
• Fill the cupcake liners about half full with batter. Sprinkle about 1 tablespoon of the Crumble Topping into each batter-filled liner. Bake until a wooden toothpick inserted in the center comes out clean, about 15 minutes. Transfer the pans to wire racks to cool completely before assembling the cupcakes.
• To assemble: Place the Vanilla Butter Frosting in a pastry bag fitted with a closed-star tip. Pipe frosting around the outside rim of the cupcakes, creating a well in the center. Place about 1/2 teaspoon of the Jalapeno-Apple Filling in the well. Finish the cupcakes by rolling the edges in the crushed cheddar potato chips.
• In a small bowl, combine the flour, brown sugar, nuts and cinnamon. Then add the softened butter. Mix together with a fork or your fingers until everything is well combined.
• Put the powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low for 10 seconds. Add the vanilla extract, butter and 4 tablespoons sour cream. Mix on low for 30 seconds. Scrape down the sides of the bowl and beat on medium-high speed until creamy. Add the remaining tablespoon sour cream if necessary to bring the frosting to spreading consistency.
• Place the apples in a medium saucepan on the stove. Add the brown sugar, butter, cinnamon and 3 tablespoons water; bring to a boil over medium-high heat. Boil for about 1 minute, and then reduce the heat to a simmer until the filling thickens. If needed, gradually add the cornstarch and whisk after each addition. After the mixture thickens, remove the pan from the heat and add the jalapeno. Let cool completely.