Apple Cobbler Mead Cupcakes
2 cups all-purpose flour
1 ½ tsp baking powder
¾ tsp baking powder
2 eggs sugar
¾ cup sugar
1 ½ tsp vanilla extract
2 tsp cinnamon
½ cup vegetable oil
½ cup Apple Cobbler Mead
½ cup buttermilk
Apple Filling
2 apples
Cooking spray
3 tsp cinnamon
1 ½ tbsp brown sugar
2 ½ tbsp water
Vanilla ice cream frosting
2 cups powder sugar
2 tbsp butter (softened)
¾ cup vanilla ice cream (very soft and creamy)
For Batter
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Preheat oven to 350
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In medium sized bowl whisk together flour, baking soda, baking powder, and set aside
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In a large bowl, using an electric mixer, beat eggs on medium speed for 1 minute
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Add sugar and beat for another minute or until combined
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Next, add vanilla, oil, and mead and beat on medium until combined
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Slowly mix in flour mixture and buttermilk to the egg mixture (*Note that the batter will be very thin. If you feel it is too thin, you can add a little extra flour)
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Line cupcake tin with liners
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Fill cupcake liners halfway
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Bake 12-14 minutes
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Cool in pan for 10-15 minutes
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When cupcakes are cool, fill center of cupcakes with a ½ tsp to 1 tsp worth of apple filling based on how big the filling hole is *Note that the easiest way to fill the cupcake is by cutting a hole in the center of the cupcake (from the top) then scoop out the cake. Fill the hole you made with the apple and then place the scooped-out cake back on top, so there is no visible hole.
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Frost cupcakes and decorate as desired
Apple Filling
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Clean apples and cut into ½” cubes leaving skin on
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Spray pan and place on stove on low heat
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Add in apples, water, cinnamon, and brown sugar
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Mix in pan until apples are evenly coated *Note that you may add more cinnamon and brown sugar until desired
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Cover pan with a tight fitted top
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Simmer apples in pan for 16 minutes (do not stir)
Frosting
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In a large bowl beat powdered sugar, softened butter, and semi-melted ice cream *Note that you may add more powdered sugar until desired thickness is achieved