Introduction: Pie in a Cupcake
I was inspired to make these by the cherpumple made by Charles Phoenix. It sounded like an amazing dessert. The only drawback being that one slice is too large for me to eat in one sitting. I decided to make something a little more manageable.
Spice cake mix
3 large eggs
Yellow cake mix
3 large eggs
Creamy Fudge Icing
Mini Pumkin Pies
Easy Pumkin Pie Mix
2 large eggs
5 oz. evaporated milk
Mini Cherry Pies
Cherry pie filling
Mini Apple Pies
Apple pie filling
Small round cookie cutter
Mini muffin tin
Standard muffin tin
Mini cupcake liners
Step 2: Make the Pies
First mix the pumpkin pie ingredients. Put the pumpkin pie mix, condensed milk, and two large eggs in a bowl and mix.
Roll out the pie crust. Then use a small cookie cutter to cut circles out of the dough. Open up the mini cupcake wrappers and place the dough circles on them. Then place the cupcake wrappers with the dough in them in the mini cupcake pan.
Using a spoon fill the crusts with pumpkin pie mixture, cherry pie filling, or apple pie filling. You will want to cut the apples up some so they fit in the crusts.
Take some more circles of crust and place on top of the cherry and apple pies. Press them down along the edges with a fork and trim any excess dough with a small knife.
Place the pies in the oven for about 15 minutes at 450 degrees.
Step 3: Make the Cupcakes With the Pie Inside
Mix your cake mixes according to the box. Preheat your oven to 350 degree.
Mine required three eggs, 11/4 cups of water, and 1/3 cup of oil.
Mix until there are no lumps. I had to use a hand mixer because our stand mixer is broken.
Put in cupcake liners in the baking tins. Then scoop a small amount of batter to just fill up the bottom of the liner. Then place a pie in the batter. Put the pumpkin and apple pies in the spice cake and the cherry and apple pies in the yellow cake. Then cover the pie with another spoonful of batter. Bake for about 15 to 20 minutes.
Step 4: Icing on the Cupcake With a Pie Inside
Let your cupcakes cool to room temperature. Then you can begin icing.Put the cream cheese icing on the spice cupcakes and put the fudge chocolate icing on the yellow cupcakes. We used disposable icing bags from Wilton. For one we cut the bag and used it without a tip and for another we used a flower tip. The ones my girls and I did turned out messy. The ones my wife did turned out great. We also added sugar sprinkles.
Step 5: Eat!
This recipe makes 48 cupcakes. I had some pumpkin pie mix left over and using some leftover crust I made a small pumpkin pie. The cupcakes were delicious according to everyone I shared them with. I want to try some other pie/cake combinations. Post your combinations in the comments below. I would love to see what you guys come up with.
The cherry pie in the yellow cupcake with chocolate icing was my favorite.
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