Desserts
Apple Pie Cupcakes
Description
We reimagined America's sweetheart—apple pie—into cupcakes made from refrigerated cinnamon rolls and filled with cubed and caramelized Granny Smith apples.
Ingredients:
- 2 tablespoons unsalted butter
- 2 large Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Juice of half lemon (about 1 1/2 tablespoons)
- Topping
- 2 tablespoons unsalted butter
- 1/4 cup Gold Medal™ all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup chopped walnuts
- Base
- 1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
- Garnish
- Whipped cream (from 7-oz aerosol can)
- Caramel-flavored syrup (from 22-oz bottle)
Directions:
- Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with cooking spray.
- In 10-inch skillet, melt 2 tablespoons butter over medium-high heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
- Meanwhile, in small bowl, mix Topping ingredients with fork or hands until crumbly. Set aside.
- Separate dough into 8 rolls. Flatten each into 4-inch round; place in muffin cup.
- Divide Apple Filling evenly onto rolls in muffin cups. Divide Topping evenly over Filling.
- Bake 10 to 12 minutes or until bubbly and tops are lightly browned. Cool slightly before removing from muffin cups. Cool completely, about 30 minutes.
- Serve cupcakes topped with whipped cream and a drizzle of syrup.
