Apple Pie Cheddar Cheese Cupcake
Originally uploaded by rosebengal

Inspired by our apple picking trip in New England, these tasty cupcakes brought together the true taste of the season (apples and apple cider) with a compliment of cheesy goodness. Robyn is the mastermind behind these, with technical assistance from me...

[Robyn's note] This cupcake is a medium density moist cake flavored with apple cider and vanilla with an almost creamy layer of apple pie filling baked into it. The mascarpone adds extra body and a smooth mellow tang to the whipping cream which has a hint of apple cider to unite the frosting with the cake. The parmesan cheddar crisp adds a a new texture and a sharp tang that pairs perfectly with the sweetness of the apple filling and is fun to eat to boot!

Not only was this a fun recipe to create (Jamie and I created this together during my vacation to the east coast) it wound up being the centerpiece of our joint birthday celebration and also will be a recipe that we make many times to come. Plus we picked the apples ourselves! This one goes in the family recipe book.

Apple Pie Cheddar Cheese Cupcakes

Recipe (makes ~24)

Apple Cider Syrup
Apple Cider Cupcakes
Apple Pie Filling
Apple Cider Mascarpone Whipping Cream Frosting
Cheddar Cheese Parmesan Crisps

Cupcakes are baked with a dollop of apple pie filling in the middle then frosted and topped with a crisp.


apple cider cake batter
6 large egg yolks
3/4 cup milk
¼ cup apple cider syrup (see recipe below)
2 ¼ t vanilla
3 cups sifted cake flour
1 T + 1 t baking powder
1.5 cups sugar
¾ t salt
12 T unsalted, softened butter
apple pie filling (see recipe below)
preheat oven to 350°
in a medium bowl lightly combine the yolks, ¼ cup milk, and vanilla
in a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend
add the butter, ¼ cup apple cider syrup and remaining ½ cup milk and to the dry mix. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer), and beat for 1 ½ minutes to aerate. Scrape down the sides.
Gradually add the egg mixture in three batches, beating for 20 seconds after each addition. Scrape down the sides.
Fill the cups ½ way with batter, then add 1 T pie filling and top with 1 T of batter
Bake 25-30 minutes
makes about 24 cupcakes.

apple cider syrup
1 cup cider
1 cup sugar
stir in a pot and boil to reduce for ~30 minutes

apple pie filling
6 medium apples peeled and chopped
2 T butter
¾ cup sugar
2 T cinnamon
pinch of salt
melt butter and sauté apples for 5-10 minutes until soft but not mushy
add sugar, cinnamon, and salt

mascarpone/whipped cream frosting
1 pint heavy whipping cream
1 T vanilla
½ cup sugar
1 T apple cider syrup (see recipe)
6 oz. mascarpone cheese, softened
Whip cream with vanilla, sugar and apple cider syrup.
Gently fold in mascarpone.

parmesan/cheddar crisps
1 cup grated parmesan
½ cup grated sharp cheddar
24 mounds of mixed cheese baked at 400° for 5-7 minutes until brown and crispy.
These can be made ahead of time

Don't forget - This is our iron cupcake earth: cheese submission and the iron cupcake competition wouldn't be possible without these fabulous sponsors and prize donors:

ETSY artist: ART ON THE MENU with her awesome little cardboard cupcake, and a pair of cupcake earrings from Lots of Sprinkles. A sassy and sweet T from Bakelove Bakewear. Last and certainly not least, our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS; the CUPCAKE COURIER; TASTE OF HOME books. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers.