The girl paused, thought about all the beer that $48 could buy, grabbed the cake mix and never looked back.
1 box french vanilla cake mix (Duncan or Betty) – white or yellow cake would work, too.
1/2 cup canola oil
1 cup buttermilk
1. Preheat oven to temperature indicated on box. Place cupcake liners in pan,
2. Prepare cake mix according to the package directions, ignoring the quantities for eggs/oil/water and using my suggestions above.
3. Fill cupcake liners 3/4 full with batter.
4. Bake as directed. (My cupcakes took exactly 18 minutes and I rotated the pans at the 9 minute mark.)
5. Allow cupcakes to cool in pan for 10 mins, then remove to a rack and allow to cool completely before filling/decorating.
Apple Pie Filling
If you have a favourite cooked apple pie filling recipe, by all means, use it. If you don’t, grab yourself a can of apple pie filling while you’re in the baking aisle. Either way, be sure to throw it in the food processor to chop the apples before you fill the cakes. Leave it a little chunky.
Cinnamon Swiss Meringue Buttercream
Check out my icing tutorial or use your favourite recipe, adding about a teaspoon of cinnamon. (Yes, you can use store-bought. I won’t tell.)
1. Using a small, serrated knife, or a cupcake corer (I love mine!), remove a chunk about an inch in diameter from the top of each cupcake.
2. Trim the core to make a thin lid, reserving the extra cake to eat later.
3. Spoon the pie filling into the cupcake, being careful not to overfill,
4. Replace the “lid”, pressing down gently. Brush away any crumbs.
5. Pipe buttercream onto cupcake, hiding the cuts in the top.
6. Dust the top of each cupcake with a tiny pinch of cinnamon.