In case ya’ll haven’t noticed, this whole month of October I’ve been doing sort of a “Oktoberfest Beer Monday”. Ya know, who wants to do meatless monday when you could have beer monday? Oktoberfest logic.
But don’t these cupcakes just exude fall? I mean, apple pie, moonshine, all in one cupcake?
And, not to sound full of myself, but look at those decorations! Flowers and leaves?!
That’s fall. Seriously, these are like the perfect October treat.
I have my mom to thank though for why these cupcakes are so gorgeous, she did most of the decorating. My mom is very talented at cake decorations, well just decorating in general, so it was fun to work with her and learn a few tricks.
Like for these decorations, you don’t pipe them straight on, you pipe them on a separate piece of parchment paper then slide them off onto the cupcakes.
I never would have guessed.
Enough of my nonsense rambles though, I do have a question however. Below I thought I would change the recipe format so it’s bullet pointed and all sitting to the left, just so it’s a little easier to read.
I’ve noticed that when it’s all sitting in the middle loosely it’s kind of a pain to sit and read, so just let me know what ya’ll like better!
Apple Pie Moonshine Cupcakes
(Cupcake recipe adapted from Sally’s Baking Addiction)
- 2 large eggs
- 1/2 cup (1 stick) salted butter, melted
- 2/3 cup dark brown sugar
- 1/3 cup sugar
- 1/4 cup apple pie moonshine
- 2 tbls heavy cream
- 1 Tbsp vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 2 small apples, chopped into fine pieces
- 2 sticks butter
- tons of powdered sugar, about 3-4 cups
- 1 tsp vanilla extract
- 1-2 tbls apple pie moonshine
- food coloring if using
Preheat oven to 350F.
Whisk together the eggs, butter, sugars, heavy cream, vanilla, and moonshine to completely combine and smooth.
In a seperate bowl whisk together the dry ingredients.
Gently mix the dry ingredients with the wet, don’t overmix! Think of it like a muffin.
Then gently fold in the apples.
Place in oven and bake for 22-25 minutes.
Cream the butter in the bowl of a stand mixer. Add in the vanilla, moonshine, and 1 cup of powdered sugar, and mix until thoroughly combined. Keep adding powdered sugar until the mixture is desired consistency. If it’s too runny, add more sugar, if it’s too thick add a little moonshine.