Borscht Cupcakes Apple Pie Filling Cinnamon Cream Cheese Frosting And Cheddar Cheese Pie Crust Moon Food

BIG APPLE BORSCHT

Steps:

• Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature.
• Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
• Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

VIXXXEN: RED HOT VELVET CUPCAKES WITH FIERY CINNAMON CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
• In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.
• In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
• Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
• For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
• Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.

AUTUMN APPLE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For cupcakes: Position rack in the middle of the oven-- preheat to 350* (F).
• Line 12 medium muffin tins with paper lining.
• Put grated apple in small bowl and stir with brandy.
• Put flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in large mixing bowl.
• Mix on low speed to combine ingredients.
• Mix in eggs, oil, vanilla, and apple mixture.
• Divide the batter between the 12 muffin tins, about 3 Tbsp.
• batter each.
• Bake 23-25 minutes, or until toothpick comes out clean.
• **Turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly** Cool cupcakes 5 minutes in pan.
• Transfer to wire rack and cool completely.
• For frosting: Put butter, cream cheese, and vanilla in mixing bowl; beat on medium speed for about 1 minute until mixture is blended and smooth.
• Decrease the speed to low, and gradually beat in powdered sugar.
• Beat until frosting is smooth.
• Spread frosting over cooled cupcakes.