Monday, October 13, 2008

Iron Cupcake Cheese

This is a take on a classic...Apple Pie with Cheddar Cheese. Remember when cheddar was served with apple pie? Sometimes it was in the crust, sometimes on the side, even melted over the top. I created a cupcake that tastes like apple pie, and included cheddar inside the cupcake. I topped the cupcake with streusel, then a cinnamon cream cheese frosting. That's right, double cheese! This turned out far better than I imagined. Don't be afraid, give it a try. It really is delicious!

Apple Cheddar Cupcakes topped with Streusel & Cinnamon Cream Cheese Frosting

2 1/2 cups flour
2 cups sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 slightly beaten eggs
1 cup shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup vegetable oil
2 cups apples, peeled and chopped


1/4 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1 stick of cold butter
To make the streusel:
Combine all dry ingredients in a food processor and pulse until it resembles corn meal. Or, use a pastry blender, and do this by hand. Set aside.
For the cupcake:
Preheat oven to 350
Combine the dry ingredients and set aside. In a stand mixer, combine the eggs and oil. Gradually add the dry ingredients and beat on low until combined. Add apples and cheese and mix until incorporated. Top with streusel and bake for 20-25 minutes. Streusel may spread out when baked, which is fine. Makes 2 dozen.

Cinnamon Cream Cheese Frosting:
8 ounces cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla
3 cups confectioner's sugar, more if needed
1 teaspoon cinnamon6 tablespoons butter, softened

Whip ingredients together until well combined and fluffy. Frost cooled cupcakes.
I am competing to win the following please go out and vote for me!

ETSY artist ART ON THE MENU with her awesome little cardboard cupcake, her link is:
A pair of cupcake earrings from Lots of Sprinkles at
As an added bonus for October only we have a sassy and sweet T from Bakelove Bakewear,
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,,
HELLO CUPCAKE by Karen Tack and Alan Richardson,,
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers,

Here's where you cast your vote, beginning on Sunday, October 26 at 12 noon at NO ONE PUTS CUPCAKE IN A CORNER,

Thank you for your support!


My friend recently had a birthday party with a train theme for her son. She was buying cupcakes, but really wanted a train of some kind to put on top. I created this train using the technique that I first saw on Bakerella's blog (which she used for flowers in her Mother's Day post). In order to display the trains, I had to make my own cupcakes, of course. I used a yellow cake recipe from the book, The Cake Bible, and a butter cream frosting from the same book. The recipe was very easy, and turned out wonderful. I would, however, omit some of the butter from the frosting in the future (like two whole sticks). It was a little too buttery for me.

Yellow Cake:

6 large egg yolks, at room temperature

1 cup milk

2 1/4 teaspoons vanilla

3 cups cake flour

1 1/2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, softened

Preheat oven to 350

In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla. Set aside.

In a stand mixer combine the dry ingredients and mix on low speed for 30 seconds to blend.

Add butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened.
Increase the speed to medium and beat for about a minute or so, until the cake's structure is developed. Scrape down the sides of the bowl. Begin adding the egg mixture in 3 batches, beating about 20 seconds after each addition. Pour into cupcake pan and bake about 20 minutes.

Neoclassic Buttercream
Makes 4 cups

6 large egg yolks

3/4 cup sugar

1/2 cup corn syrup

2 cups unsalted butter, softened (again, I would reduce this to 1 1/2 cups)

Have ready a greased 1-cup heatproof glass measure near the stove.
In a stand mixer, beat the egg yolks until light in color. In a small, nonstick saucepan, combine the sugar and corn syrup . Heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. Immediately transfer the syrup to the glass measure to stop the cooking. Pour a small amount of the syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Stop the mixer and add a larger amount of the syrup. Continue beating at high speed for 5 seconds each time syrup is added until all of the syrup is in. Scrape down the sides of the bowl and continue beating until the mixture is completely cooled. Gradually beat in the butter.