Sour Apple Vodka Cupcakes Recipe 465

APPLE CUPCAKES

Steps:

• For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
• Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
• Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
• Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
• Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
• For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.

SOUR APPLE VODKA CUPCAKES RECIPE - (4.6/5)

Steps:

• Mix cake mix, vodka, eggs and oil. Scoop into papered cupcake pans. Bake at 350 for about 12 min or until toothpick comes out clean. Let sit about 2 min then turn out to cool on rack. Mix frosting with sour apple pucker and add powdered sugar until sort of thick spreading consistency. Divide and color red or green as desired. Frost cupcakes with knife, creating slight indentation in the center. Place red or green sugar crystals in a bowl. Carefully roll tops of frosting in one color. You can reshape any malformations by carefully pushing against the sugar. Cut the taffy or tootsie roll candies into small pieces, shape into leaves by squeezing between finger and thumb. Place one or two leaves on top of cupcake, then half a pretzel stick on top between them, pushing down to catch the leaves against it. Make some slightly off center to give variety. The same recipe can be used to make a sour apple martini cake.

THE SOUR APPLE

Steps:

• Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a sour gummy worm or lemon twist.

SOUR CREAM APPLE MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, salt, and 3 tablespoons sugar.
• Combine egg, sour cream, and oil in bowl and pour into dry ingredients all at once.
• Stir partially, then add apples which have been peeled, diced, and sprinkled with nutmeg and 2 tablespoons sugar.
• Stir until all dry ingredients are moist but still lumpy, about 17-25 strokes.
• Spoon batter into greased muffin tins, filling tins only 2/3 full.
• Bake at 425° for 20-28 minutes.