We are deep in the thick of apple season. I’ve been dining on apple pie and drinking apple cider seltzers (1/2 apple cider, 1/2 club soda) like crazy. This is the start of my favorite food season. It starts off with apple, moves into pumpkin, takes a left turn at mashed potatoes and biscuits and finally ends at cookies. What’s not to love?
I believe Whiskey Apple Pie to be my signature dish. And what better dish to introduce myself to my new coworkers than a more mobile, more easily shareable version of that pie?
Oh, yeah, I have a new job! Everyone in my department was laid off back in June. I spent a month unemployed but fortunately found a new gig pretty quickly. I worked from home for 10 weeks over the summer until finally joining other human beings back in an office. The good news is that I have sick days again! The bad news is that my day starts at 6 a.m. I’m slowly adjusting. Anyway, as I have learned, baked goods are the quickest way to make friends at a new job. I think I did pretty good with these. As soon as the word ‘whiskey’ passed my lips, people were clamoring for a cupcake. One guy told me they tasted like Christmas.
These turned out really quite delicious. You can make them non-alcoholic if you’d like, but I think it adds a really nice flavor.
Whiskey Apple Cupcakes with Cinnamon Frosting
Makes around 18 cupcakes
For the Apple Cupcakes:
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2 TSP baking powder
1/2 TSP baking soda
1 TSP salt
2 TSP cinnamon
1 cup vegetable oil
2 TSP vanilla
2 cups grated apples (2 Granny Smith, 1 Fuji or comparable pairing)
For the Whiskey Apple Pie filling:
3 apples, finely chopped (2 Granny Smith, 1 Fuji or comparable pairing)
1 TBSP unsalted butter
2 TBSP light brown sugar
1 TSP lemon juice
1/4 TSP cinnamon
1/2 TSP cloves
1 TSP ginger
1 TSP nutmeg
2 TSP Whiskey
For the Cinnamon Frosting:
1 cup butter at room temperature
1 pound powdered sugar
2-4 TBS milk
2 TSP vanilla extract
1 TSP cinnamon
Make the whiskey apple pie filling first by placing the chopped apples, butter, brown sugar, lemon juice, whiskey and spices in a medium pan and cook over medium heat until the apples are tender and most of the liquid has cooked off, about eight to 10 minutes. Stir occasionally. Remove from heat and allow to cool while preparing the cupcakes.
Preheat the oven to 350 degrees and line two cupcake pans with cupcake liners. In a medium bowl, combine the dry ingredients– flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon. In a large bowl, combine the eggs, vegetable oil and vanilla and whisk. Gradually add the dry ingredients to the wet ingredients. It will get harder and harder to stir this mixture and you may find that you need to get your hands involved and knead the dough a little bit. Don’t be concerned about how dry the batter is. Work the grated apples into the batter and you will see that the mixture moistens up nicely. Fill the cupcake liners about 2/3 full with batter and bake for anywhere from 18 to 24 minutes. My cupcakes needed a longer bake time. Remove them from the oven when a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and place them on a wire rack to cool completely.
Once the cupcakes have completely cooled, use a paring knife to remove a ‘cone’ of cake from each cupcake. Fill each hole with enough pie filling to be flush with the tops of the cupcake.
Beat the butter in a stand mixer fitted with the paddle attachment until it is light and creamy. Slowly add the powdered sugar. Add the vanilla and cinnamon and beat to combine. Add just enough milk to make the frosting easily spreadable/pipeable. Frost the cooled cupcakes.