Apple Pie Ala Mode Cupcakes Recipes

APPLE PIE A LA MODE

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

GRANDMA'S APPLE PIE 'ALA MODE' MOONSHINE

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

APPLE PIE A LA MODE TACO CUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour apple pie filling into a bowl. Dice the apple slices.
• Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
• Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.

NEELY'S FRIED APPLE PIE A LA MODE

Steps:

• To a large saute pan over medium heat, melt the butter. Stir in the brown sugar, and the apples and saute until they are tender, about 5 to 6 minutes. Drizzle in the maple syrup, lemon juice, cinnamon, ginger, and nutmeg. Continue cooking for 5 minutes more until the apples are completely softened. Remove them from the pan and allow them to cool while you prepare the dough.
• Roll out both pieces of pie dough onto a floured surface. Cut out eight 6-inch circles and lay them out onto a parchment-lined sheet tray. Put a heaping tablespoon of the apple pie filling into the center of each round Fold the circles in half and seal their edges with the tines of a fork.
• In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
• Whisk together the sugar and cinnamon in a small bowl and reserve.
• Fry the pies, 3 at a time, in the hot peanut oil until they are golden brown and crisp, about 3 minutes. Transfer the finished pies to a paper towel-lined sheet tray. Once they are cool, toss them in the cinnamon sugar and serve with vanilla ice cream.

BROWNIE CUPCAKES A LA MODE

Steps:

• Preheat the oven to 350 degrees F and line one 12-cup standard muffin tin with paper cupcake liners.
• In a large bowl, combine the butter, cocoa powder and chocolate. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, salt, baking powder and baking soda until just combined. Fold in the walnuts and chocolate chips. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins 5 minutes, and then cool completely on a wire rack.
• While the cupcakes bake and cool, scoop 12 small scoops of ice cream onto a large plate or baking sheet and place in the freezer until hard.
• To assemble, scoop off a small piece of the cupcake to make a concave top, and then top each cupcake with a scoop of ice cream. Drizzle the ice cream with hot fudge, and top with some sprinkles and a cherry.

APPLE PIE A'LA MODE CUPCAKES

Steps:

• For the cake:
• Preheat oven to 350° Put 24 cupcake papers in muffin tins.
• In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
• Measure the 1 cup of milk with the 1/4 cup apple cider in a 2 cup measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. If you are unable to find vanilla milk be sure to use 2 tablespoons vanilla extract, if using the vanilla milk than only 1 tablespoon of vanilla extract is needed.
• Add the liquid mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Be careful not to overmix.
• Add the eggs and continue beating an additional 2 minutes. Fill the cupcake papers 2/3s full.
• Bake at 350° for 15 to 18 minutes or until cake tester inserted near center of cupcake comes out crumbly, or until cake springs back when touched lightly in the center. Allow to cool.
• For the filling:
• Melt the butter in a saucepan. Stir in flour to form a paste. Add cider,brown sugar,apples and cinnamon. Bring to a boil. Reduce temperature and let simmer until apples are soft. Set aside to cool.
• For the buttercream:
• Whip the soften butter with a wired attachment on your mixer than add the confectioners sugar and switch to the paddle blade. Mix slowly until incorporated and than put on medium for 2 minutes.
• Add the vanilla extract and 1 tablespoon of the heavy cream at a time until you get your desired consistency. It should be slightly stiff so it can look like a scoop of ice cream on top of the cupcake.
• Assembling the cupcake:
• Cut a small cone in each cupcake and fill with approximately 1-2 tablespoons of the cooled apple mixture.
• Use a medium size ice cream scoop to place a scoop of buttercream on each cupcake. Drizzle with caramel sauce.