Cupcake Apples

Dive in to a savory dessert with a creative touch to the classic cupcake! Karen Tack and Alan Richardson composed a delightful dish for all made simple. The world-known cupcake has been transformed in to a unique dish through the inspiration of an apple. Surprisingly, the two makes a cuisine that has undeniable goodness. Just follow a few easy steps to achieve the cupcake apples.

These are the ingredients I used:

1 can (16 ounces) vanilla frosting

8 mini plain or chocolate-covered doughnuts

4 chocolate chews (Tootsie Rolls)

6 green fruit chews (Jolly Rancher, Tootsie Fruit Rolls)

(Tack and Richardson 121).

Also, I used red food coloring to create a vibrant hue of an apple. Starting off with making a red paste, I added multiple drops of red food coloring to five tablespoons of icing (121).

Leaving the paste to the side, I started to craft the vanilla cupcakes. Creating the batter required a mixture of three eggs, a cup of water, and half a cup of oil. Then, I set the oven to 325 degrees and placed the mixed batter in it. During the time I waited for the batter to cook, I set out to create the other features of the cupcake design.

Mini doughnuts illustrated the shape of the apple. To slim the look of it, I cut the mini doughnuts in half from the side. I then used the red paste from earlier to coat them to give off a shiny look. Shortly after the batter was done baking, I placed the set mini doughnuts onto the cupcakes.

Adding on to the more decorative portion of the apple, I used a tootsie roll and a green fruit chew to give off a more accurate depiction. These two played a role by creating stems and leaves for an apple illusion. According to Tack and Richardson, “For the stems, cut the chocolate chews in half lengthwise on the diagonal and shape each half into a stem” (121). However, I took this as a guideline and did my own take. I flattened out the tootsie roll as a first step instead, then cut and shaped it to my liking. On the other hand, the green fruit chews were a little more difficult to control. The green fruit chews were prepackaged with sugar, so washing off all of the excess bits took up more time than expected. Also, the chunky candies were more of a challenge to flatten and to trim. Fortunately, with enough caution, leaves formed.

 

To finish off the piece, I coated the cupcakes with red decorating sugar to mimic a gleaming apple. Overall, this dessert was delicious from the multiple sweets involved in it – all under the looks of an apple! It’s amazing how a mixture of chocolate, vanilla, icing, and candy toppings all in to one bite can be as just as savory as any of those alone. What do you think is the perfect dish combination?

Tack, Karen and Alan Richardson. What’s New, Cupcake? New York, New York. Houghton Mifflin Harcourt Boston 2010