Angry Orchard Cupcakes

Hello Foodies! I am so excited to tell you about these awesome cupcakes! If you like apples and you like hard cider you will love these Angry Orchard Cupcakes!

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Angry orchard Cupcakes with my Fireball Caramel Sauce

My husband and I don’t drink often, but when we do our go-to drink (next to my Moscato) is an ice, cold hard cider. We’ve tried a handful of ciders and we’ve narrowed our favorites down to Strongbow and Angry Orchard.

I made these cupcakes a little over a year ago for my classmates. They were a hit. I actually adapted the recipe from the blog, Brown Sugar but I wanted to see if I could come up with a recipe of my own.

To get these deliciously moist cupcakes, I simply found a basic cake recipe, combined Angry Orchard Hard Cider (Crisp Apple), Green Apples, and a few spices to top off this apple perfection. I find the hard cider enhances flavor of the apples so it’s imperative you do not leave the cider out. If you don’t like the idea of adding alcohol to your cupcakes, no worries, the alcohol actually cooks out leaving behind its crisp flavor!_MG_0543 copy

Top these bad boys off with a Caramel Buttercream frosting and a drizzle of my Fireball Caramel Sauce and they are sure to please!

Here’s how I make them:

Angry Orchard Cupcakes

INGREDIENTS:

  • 3 green apples, cored and peeledAngryOrchardCupcakes2
  • 2 Sticks of butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs, room temp.
  • 2 1/2 Cups all-purpose flour, sifted
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom
  • 1/4 tsp. allspice
  • 1 tsp. vanilla extract
  • 3/4 cup Angry Orchard Hard Cider, Crisp Apple+ 1/4 cup, set aside

 

DIRECTIONS:

  1. Preheat oven to 350ºF. Prepare cupcake pan by lining them with your choice of paper cupcake liners.
  2. Start by cutting your peeled apples into small dices. Add them to a bowl and pour in 1/4 Cup of the hard cider. Set aside until the end of the mixing process.
  3. In a stand mixer, beat together softened butter, granulated sugar, and brown sugar; until light and fluffy. Scrap bowl down.
  4. Whisk the eggs in a small bowl. Working in thirds, add to butter mix. The mix may look separated but that’s ok.
  5. In a separate bowl mix in flour, baking powder, salt and spices until evenly distributed.
  6. With mixer on low, slowly add in dry ingredients. Careful not to over mix.
  7. When dry ingredients are incorporated, add vanilla; Add in the remaining Angry Orchard while still mixing.
  8. Remove mixing bowl from stand mixer. Fold in diced apples and the cider it has been marinating in.
  9. Using a portion (ice-cream) scoop,  fill the cupcake liners up about almost to the top (this is an airy batter so it will not do a lot of rising)
  10. Bake for 12-15 minutes, or until a toothpick comes out clean when inserted.
  11. Top with my Buttercream frosting and drizzle with my Fireball Caramel Sauce. Enjoy the awesomeness!
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Fireball Caramel sauce drizzled over my Angry orchard Cupcakes

I hope you enjoyed this recipe as much as I enjoyed creating it! If you like a super moist cake, these cupcakes are for you! I find that the more tart the apple, the better the bite!

Got a recipe you wanna share? Send them to me in the comments. I am always on the look out for new things to try.

Wanna be Blogger-Buddies? Contact me and let’s chat! 🙂

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Fresh Apple Cake with Buttermilk Glaze

Fresh Apple Cake
Please overlook the crappy cell phone shot. I took this at school before digging in and devouring every crumb!

Autumn is here and apple season is in full swing. I could go on and on about all the sweet and savory meals you can make with these delicious fruits but there’s just not enough time in the day. Not to mention, all of the mouthwatering drink options you can concoct (like my apple cider sangria I made the other day)!

This semester at school, we were assigned three reports on other international cuisines- Jamaica, China and Germany! The week each report was due, we would make a full meal (packed with tons of flavor) in honor of the selected report to serve the whole cafeteria. This past week it was Germany (my favorite of the three). I learned so much about this country and its cuisine (like, asparagus was once part of a woman’s dowry…weird, huh?).

So, what was on our menu? Chef Rob (our head chef) and Chef Jason (Rob’s assistant chef) came up with Pork Schnitzel with a homemade smokey gravy, Au gratin Potatoes, Sauteed Green and White Asparagus, Rolls, and Fresh Apple Cake. Buddy, this meal was one of the best we served, so far. If you were on campus that day, you did not want to miss out on it.

The way our kitchen runs, we are assigned a station (bread, grill, salad and dessert) for a two week rotation. Rotating positions helps us to learn different things that go on in a kitchen. You eventually realize that you may go into that kitchen thinking that the savory side is your strong suit, but when you’re put on the bakery side, you find that you actually love and enjoy it better. That’s just what happens. I happen to be on bread (one of my favorites) so I was in charge of making over 100 rolls.

Chef Rob is big on doing pre-prep the day before, which is great because it helps us speed up production for the next day. He asked me to make four Fresh Apple Cakes for our German inspired dinner. I have never made this cake before Wednesday, so I was surprised at how thick the batter was. I was almost doubtful it would be a moist cake. Actually, I think I was more bothered by the fact that it didn’t call for vanilla (like, why the crap not? Vanilla is everything!). My fellow classmate and one of my best friends, Sarah, finished out the cake by making a buttermilk sauce to pour over the top of it. This cake was Amaze-balls! The fresh apples in the cake made up for the moisture and the buttermilk sauce oozing down the sides was enough to make your mouth water just looking at it.

Got tons of apples you need to use up before they go bad? Try this recipe out, you don’t want to pass this one up!

Fresh Apple Cake

INSTRUCTIONS:

  • 2 sticks of margarine
  • 2 c sugarred-apples
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/8 tsp. salt
  • 2 tsp cinnamon
  • ¾ cup buttermilk
  • 3 cups chopped apples

DIRECTIONS:

  1. Cream the margarine and sugar together.
  2. Add eggs and mix well.
  3. Sift together flour, baking powder, baking soda, cinnamon and salt. Add to the creamed mixture.
  4. Add buttermilk and blend.
  5. Add apples.
  6. Pour into greased 9×13 pan. Bake approximately 1 hour (or until cake pulls away from sides and toothpick comes out clean) at 350°F.

Buttermilk Glaze 

INGREDIENTS:

  • ¾ C. sugar
  • ½ c. margarine
  • ¼ c. buttermilk
  • 1 tbs. light corn syrup
  • 1 ½ tsp. vanilla

DIRECTIONS:

  1. Blend sugar and margarine together.
  2. Add buttermilk and corn syrup.
  3. Cook to a rolling boil.
  4. Remove from heat and add vanilla. Pour over cake while hot.
  5. Grab a big slice of Fresh Apple Cake, sit back and enjoy 🙂 

I hope you enjoyed this recipe for Fresh Apple Cake with a Buttermilk Glaze! If you give this one a try, post about it in the comments! Got an apple recipe you wanna share? Share them with me and I’ll give it a shot. 

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