Introduction: Cherry Pie Cupcakes!

Picture of Cherry Pie Cupcakes!

I wanted to somehow make a classic cherry pie into a cupcake form, I think I've succeeded.  This is a soft vanilla cake with cherry filling, top with buttercream and graham cracker 'crust'.

Step 1: Bake the Cakes!

Picture of Bake the Cakes!

First, bake vanilla cakes.  This recipe will make 24 cupcakes.

Vanilla Cake
2 3/4 cup flour
1 1/2 baking powder
1/2 tsp salt
2 stick unsalted butter, softened
2 cup sugar
4 large eggs, room temp
1 cup milk
1 tbsp vanilla extract

Preheat oven to 350 and line 24 cupcake tins. Mix all dry ingredients in a bowl and set aside. Cream butter and sugar until light and fluffy. Gradually mix in each egg one at a time. In another bowl, add milk and vanilla. Alternate mixing the dry ingredients and milk mixture into the butter batter in 3 parts. Once all mixed, divide into cupcake tins, filling about 3/4 up. Bake for 20-25 minutes until done.


Step 2: Make Room for the Cherry!

Picture of Make Room for the Cherry!


Hollow out the centers of cooled cupcakes, eat the 'waste' :P

Step 3: Fill 'er Up!

Picture of Fill 'er Up!

Fill the centers of each cake with cherry pie filling.




Cherry Filling
1 can of cherry pie filling
1/2 c powdered sugar


Mix together until smooth.

Step 4: Frosting the Tops

Picture of Frosting the Tops

Pipe 'mounds' of buttercream on top of each cake, first filling in the centers which may have sunk a bit.

Vanilla Swiss Meringue Buttercream
5 egg whites
1 1/2 cup sugar
4 sticks butter
1/4 tsp salt
2 tsp vanilla extract


Whisk egg whites and sugar in a heat proof bowl and place on a simmering saucepan. Whisk continuously until mixture reaches 150 degrees. Remove from heat and begin whipping with a hand mixer until doubled in size and cooled, about 5 minutes. Gradually add in butter, one chunk at a time until desired consistency. Add salt and vanilla and beat until fluffy.

Step 5: Time for the Crust!

Picture of Time for the Crust!


Dip each iced cupcake gently in graham cracker mixture.  Drizzle glaze.


Graham Cracker Topping
1 cup graham cracker crumbs
2 tbsp sugar

Mix together and dip iced cupcakes until fully coated.


Glaze
4 tbsp powdered sugar
2 tbsp heavy cream
1/2 tsp honey


Mix all together until desired consistency, add more sugar if needed.


Step 6: Cherry Pie Time!

Picture of Cherry Pie Time!


Any berry filling would work, I chose cherry for the tartness!  Enjoy!


Comments

sonicase (author)2012-04-27

looks yummy

jessyratfink (author)2012-04-27

Yum! I never though about putting pie filling in cupcakes - great idea.

oneprimalscream (author)2011-06-22

These sound amazing! I'll let you know how they turn out when I make them! :)

About This Instructable

7,696views

32favorites

License:

Bio: just a busy mom with a sweet tooth
More by KristenBakes:Chocolate Almond CupcakesChocolate Covered Donut CupcakesLemon Cream Cupcakes
Add instructable to: