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Candy Apple Cupcakes

Servings 0

Ingredients

Cupcake

  • 1 1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of butter – softened
  • 1 cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 teaspoons of Apple extract
  • 1/2 cup of heavy cream
  • 1/2 teaspoon of Red food coloring gel

Frosting

  • 1/2 cup of Crisco shortening
  • 1/2 cup of butter – softened not melted
  • 4 cups of powdered sugar
  • 1 Tablespoon of vanilla
  • 3 Tablespoons of heavy cream

FOR THE CANDY APPLE TOP:

  • 12 Apples – Cut in half – using top half

GLAZE:

  • 3 cups of sugar
  • 1/2 cup of corn syrup
  • 1 cup of water
  • 1/2 teaspoon of red food coloring gel

Instructions

Make the cupcakes:

  • In the mixing bowl of a stand mixer, combine the butter, sugar, eggs, vanilla, apple extract, and cream, and blend until smooth and creamy.
  • Add the flour baking powder and salt, and mix on low until all ingredients are incorporated. Scrape sides of mixing bowl, and blend again on high to make sure mixture is well blended.
  • Divide the batter in half, and color one half of the batter with the red food coloring until desired candy apple color is reached.
  • Start with 1/2 a teaspoon of the food coloring gel and add more if needed. Line a muffin tin with cupcake liners and fill the liners about 1/3 full of the red batter, then fill the cupcake liner to about 3/4 full of the white batter on top of the red batter.
  • Bake at 350 degrees for 18 – 22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes to a wire rack to completely cool.

Frosting:

  • While the cupcakes are baking, make the frosting; combine the Crisco, softened butter, and vanilla, and mix until creamy.
  • Add two cups of powdered sugar, and 1 Tablespoon of heavy cream, and mix on low until blended.
  • Add another cup of powdered sugar, and a Tablespoon of cream and mix.
  • Add the last cup of powdered sugar, and the last Tablespoon of cream, and mix until blended.
  • Scrape the sides of the mixing bowl and blend on high speed for about 30 seconds. Place the Frosting in the refrigerator.
  • Place a large piece of parchment paper on the counter and butter the paper. Wash the Apples, and dry with paper towels.
  • Right before dipping in the hot glaze, cut the Apples in half, and place the top half on the parchment paper, including the stems. (place the bottom half of the apples in a plastic zip bag, and place in the refrigerator)
  • In a heavy sauce pan, place the 3 cups of sugar, corn syrup, and water, and bring to a rolling boil. If you have a candy thermometer, the temperature should be about 300 degrees; if you don’t just boil the mixture for about 2 minutes and then remove from the burner.
  • Add the red food coloring gel, and carefully stir the food coloring into the glaze.
  • Stir until the glaze is a bright red, and the ingredients are combined.
  • Dip the apple in the Glaze, then place the apple on the parchment paper for the glaze to set.
  • Leave the apples for about 30 minutes for the glaze to set.

Assemble the cupcakes:

  • Place the Frosting in a pastry bag and pipe the frosting onto the cupcakes starting at the base and swirling it around up to a point on top.
  • Place the glazed Apple top on top of the frosting.
  • You can decorate the cupcakes with the candy shards left on the parchment paper when the apples are removed.
  • Serve immediately or place in a covered container in the refrigerator until time to serve.