Apple Cobbler Cupcakes with Brown Sugar Frosting and Apple Chips

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Stefani Pollack

Posted on October 7, 2011 at 7:00 AM

Updated Thursday, Oct 6 at 2:49 PM

Apple Cobbler Cupcakes
Yield: 12 cupcakes

1 1/2 C all-purpose flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground ginger
1/2 C unsalted butter, room temperature
3/4 C brown sugar
1/4 C sugar
2 eggs
1/2 C sour cream
1/4 tsp lemon extract
2 1/2 C apples, roughly chopped and loosely packed (I like having the large chunks of apple in the batter - as shown above - but you can chop the apples more finely if you like a smoother look.)

1.In a medium-sized bowl, whisk flour, baking powder, baking soda, and ginger.
2.Beat butter and sugars in a large bowl until light and fluffy.
3.Beat in eggs, sour cream, and lemon extract until blended.
4.Mix in flour mixture.
5.Fold in apples.
6.Divide batter evenly among 12 cupcake liners (they will be filled almost all the way to the top).
7.Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Brown Sugar Frosting

1/2 C butter
1 C brown sugar, packed
1/4 C milk
2 C sifted confectioners' sugar

1.In a saucepan, melt butter.
2.Add the brown sugar.
3.Bring to a boil, lower heat to medium low, and continue to boil for 2 minutes, stirring constantly.
4.Add the milk and return to a boil, stirring constantly.
5.Remove from heat and cool to lukewarm.
6.Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.)
7.Beat until thick enough to spread. If too thick, add a little hot water.

Homemade Apple Chips

Any variety of apple that you like (two medium-sized apples will make about one large cookie sheet of  apple chips)
Sugar, to taste
Cinnamon, to taste
Tiny cookie cutters

Instructions:

1.Preheat oven to 200 F.
2.Slice the apples.  But how?
◦Everything that I read about making homemade apple chips said to cut the slices as thinly as possible.  They even recommended using a mandoline.  I tried the mandoline method, but found that the apple chips were too thin.  They didn't provide the same satisfying crunch as the thicker apple pieces.
◦I also tried using an apple peeler and corer to core and slice the apples.  If you've ever worked with one, you know that you end up with apple rings with a missing center, like you see in the cookie cutter photo above.  The thickness was perfect.  However, the ring pieces were too narrow for the apple cookie cutter (they worked splendidly with the leaf cookie cutter). 
◦In the end, I found that the best way to slice the apples is by hand with a good kitchen knife (I swear by our Wusthof).  Cut the apples about 1/8" thick (if it's a bit thinner or thicker, you'll still be fine, so don't worry about breaking out your ruler).
3.Use the cookie cutters to cut the apple slices into shapes.  Don't throw out the apple scraps!  They make great chips too.
4.Line a cookie sheet with parchment paper or a Silpat and fill with the cut out apples and the scraps - making sure that nothing is overlapping.
5.Sprinkle with cinnamon and sugar.  Although I didn't try it, I think these would even be good without sugar.  Most varieties of apple are naturally sweet.
6.Load the cookie sheet(s) into the oven.
7.The bake time of your chips will depend on how thick your apple slices are.  The paper thin apple chips that I made using the mandoline took about two hours.  However, the other chips took almost six hours.  Check on your chips every hour or so to see how they are doing (they like visitors).  You'll see them transform from the baked apple stage to the chewy dried apple stage to the crispy apple chips that you are looking for.  Once they start to get crispy, remove them from the oven and flip them.  Sprinkle a little bit more sugar on the flip side and bake for one more hour. 
8.Store in a paper bag or any container that is sealed but not airtight (tightly-sealed containers will make them soggy).
 

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