You must be logged in to post a review.
These cupcakes are adorable and they taste AMAZING! A Summertime crowd pleaser for sure!
Tools and accessories you’ll need:
- 12 Red Cupcake Papers
- 12 Blue Cupcake Papers
- 2 cupcake pans with 12 individual cupcake molds in each
- 1 Flat Piping Tip (Wilton’s Tip #44 or something similar in shape)
- 1 Piping Bag
- 1 Coupler (White plastic piece used to attach medal tip to Piping Bag)
- Cupcake rack or platter to display finished cupcakes
1. Set oven to 350 degrees
2. Combine Butter Pecan Cake Mix, eggs, water, and oil in mixer according to directions on cake box.
3. Fill cupcake pans with red and blue cupcake papers.
4. Fill each cupcake paper between 1/4 and 1/2 of the way up with batter.
5. Bake in oven at 350 degrees for approximately 13 minutes – verify cooking instructions on back of your cake mix box, but remember you are creating more shallow cupcakes than is typical in order to leave room for the fruit – so these cupcakes will bake more quickly than what the box suggests.
6. Test cupcakes by inserting toothpick into the center of one cake in each pan – if the toothpick comes out clean the cupcakes are done.
7. Allow cupcakes to cool completely
8. Gently wash all raspberries and mix them in a large bowl with 3 tablespoons of strawberry glaze.
9. Open cans of apple and peach pie filling and cut fruit slices into small squares placing peaches in one bowl and apples in another – discard the excess glaze in cans.
11. Place raspberries onto desired number of unfrosted cupcakes making sure to fill all gaps and create a dome shape that comes to the top of the cupcake paper.
12. Spoon diced apples and peaches onto desired number of unfrosted cupcakes making sure to fill all gaps and create a dome shape that comes to the top of the cupcake paper.
13. Mix 20 ounces of buttercream frosting with 2 tablespoons of caramel frosting until well blended. Add more caramel frosting if a deeper brown color is desired.
14. Prepare piping bag with flat tip attachment and fold bag inside out half way filling the bag with frosting mixture – twist bag closed squeezing frosting toward the tip.
15. Pipe hatch marks across top of fruit on each cupcake making sure both ends of each stripe meet the cupcake paper.
16. Using an up and down motion squiggle a mock pie crust around the edges of the cupcakes in sections taking breaks to turn cupcake as needed in order to reach next section.
17. Place each cupcake in fridge to chill immediately after piping on the frosting in order to set the shape of the frosting and avoid melting.
18. If your frosting seems to be coming out of piping bag too quickly or won’t hold shape place entire piping bag in the fridge for 5 minutes to chill.
19. Cupcakes should be kept in fridge until ready to serve in order to ensure the best shape and appearance.
Fresh strawberries add seasonal sweetness to these tempting treats.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!