The Pioneer Woman Tasty Kitchen
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American Pie Cupcakes

3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

24

Description

These cupcakes are adorable and they taste AMAZING! A Summertime crowd pleaser for sure!

Ingredients

  • 1 box Butter Pecan Cake Mix By Betty Crocker, 18 Ounce Box
  • 3 whole Eggs
  • ⅓ cups Vegetable Or Olive Oil
  • 1-¼ cup Water
  • 3 cups Fresh Raspberries
  • 3 Tablespoons Strawberry Glaze
  • 20 ounces, weight Apple Pie Filling
  • 20 ounces, weight Peach Pie Filling
  • 20 ounces, weight Buttercream Frosting By Betty Crocker
  • 2 Tablespoons Caramel Frosting By Betty Crocker

Preparation

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

Directions

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.

Enjoy!

One Comment

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Avatar of lilredleena

lilredleena on 7.1.2010

cant wait to make these

2 Reviews

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Avatar of jenwrong939

jenwrong939 on 7.5.2010

When I saw this recipe I was super excited about making tham and bringing them along to our Fourth of July cook-out.
However, I had a few problems and they never made it. First, yes find some very sturdy cup cake liners, because the basic ones will not cut it with the pie filling and icing around the edges.
Second I did not love the flavor of the butter pecan cake mix – so I would probably go with something different next time like basic yellow.
I also think this recipe will make more than 24 cupcakes, but it all goes along with how much batter you want verses pie filling.
I would also go with a homemade icing, because the store bought icing never really hardens like you need for these to keep their shape.
These do turn out super cute in the end; however, I just was not pleased with how they tasted so I did not use them. But, I look forward to trying these again!

Avatar of hfidanzo

hfidanzo on 7.5.2010

This is a phenominal concept, and before everything went horribly wrong, I really loved it and had fun. As with anything else, it’s best to go homemade.

First and foremost, go to the cake decorating store and buy cupcake liners that are SUPER sturdy. The toppings will weigh heavily on the sides and peel the sides open making it impossible to decorate the “scalloped edges” of your “pie crust”.

Second, use homemade frosting. Even after chilling Miss. Betty Crocker’s in the freezer a bit, the icing just fell into a viscous blob all over the cupcake and didn’t hold it’s shape.

In the end, I still brought a few to the BBQ this Fourth of July to see what the concensous was on taste, and THAT… got about four stars!

Thank you for the inspiration – I’m looking forward to trying again!!!

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