Apple Stuffed Cupcakes


o 3 eggs
o 2 cups Sugar
o 3 cups flour
o 1 tablespoon baking power
o ¼ teaspoon salt
o 1 cup milk
o 1 cup Butter
o 2 tablespoons vanilla extract
o 1 large apple diced
o 2 teaspoons cinnamon
• Filling
o 3 large apples rinsed, peeled and diced
o 1 cup Light brown Sugar
o 1 teaspoon of Vanilla
o 1 tablespoon of butter
o 1 teaspoon of cinnamon

• Red Fondant
• Green Fondant
• Tootsie Roll
• Toothpick
• 3” Circle cutter
• Small leaf cutter


• Step 1 – Preheat Oven to 350 degrees
• Step 2 – CAKE… In a mixing bowl combine sugar, butter and vanilla and flavoring. Add eggs one at a time – In a separate bowl combine flour, baking powder, cinnamon and salt - fold in with batter. Combine milk. Then apples to batter mix. Place in cupcake liners and bake for 17 minutes or until toothpick test comes out clean.
• Step 3 – FILLING …In a saucepan combine apples, brown sugar, cinnamon and vanilla. Cook on medium heat until apples are soft and sauce is thickened. Set aside and allow to cool completely. For quicker cooling you may place in refrigerator.
• Step 4 – Once out of the oven, allow cupcakes to cool completely. Then using a spoon core out the middle then fill with apple filling

• Pipe butter cream to completely cover top of cupcake in a circular motion
• Roll out red fondant approximately 3 ½ inches round and cover iced cupcake
• Using a rolling tool or bent finger make an indentation in the middle of the cupcake
• Use leaf cutter to cut leaf and tootsie roll to make apple stem