Friday, November 2, 2012

Apple Cider Muffin Tops

Bah Bam! Big, Gigantic Foodie Photos!

It's so funny to me that I thought my previous photos were big!
Oh, Grasshoppa. Onlineblogcon teach you many tings.

One of the popular topics for the beginner bloggers was voice. I think I have my voice down. But in relation to this, I'm thinking about a specific theme within my foodie blogging. I'm not committing to anything today. Please don't hold me to this. Just thinking out loud.

me on the left and Ashton Swank, one of two Founders of OnlineBlogCon

But I've been paying attention to my trials in the kitchen, and you know what? I cannot follow a recipe. Sometimes I do, but for the most part, I'm a "little of this, little of that" kind of person. Or I have to do substitutions because I didn't get the ingredient, and that forces me to not follow the recipe.

And this is one of those examples.

Image Map

I was in love with the pink ruffled frosting. 

I checked with my sweetie first to see if he would eat this...Oh and if you read the post...I think it was Jocelyn's husband that came up with the red hot idea. 

Well I added it to my menu plan and went shopping. I tried three different stores, not all on the same day, and I couldn't find red hots anywhere. Too soon I guess. I'm sure they'll be on the shelves for Christmas baking any second. 

I got out my brand new muffin top pans and went to work. I thought I could use them to make whoopie pies...same shape, right? Wrong. I did use them. The end result was just more like a muffin. I mean the recipe starts with a cake mix, so it's not too crazy. 

But now they weren't dense enough to sandwich any frosting. I decided to go with a glaze. A very thin one. 

Can you see it? 


I swear. It's glazed. You can see a tiny glaze reflection on the upper right muffin top. 

Apple Cider Muffin Tops

for the muffins:
  • 1 box white cake mix
  • 1/3 c. apple cider
  • 2 eggs
  • 3 Tbsp. oil
  • 1 c. shredded apples
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
for the glaze:
  • 2 cups confectioners' sugar
  • 2 Tbsp to 1/3 cup apple cider, you decide on thickness

Start by getting your apples shredded. I cut mine up and used my electric black and decker chopper to shred them. Squeeze all the excess water out of the shredded apples by laying them on a kitchen towel. A flour sack type of towel works really well.

Preheat oven to 350 degrees.  Grease your muffin top pans any way you like. I preferred butter for this one. 

In a mixing bowl, combine the cake mix, apple cider, eggs, oil, cinnamon, and nutmeg. Add in the shredded apple and stir by hand. Pour some batter into each muffin top. Bake for about 15 minutes. Let cool in the pan for a few minutes until they're easy to handle and then move them to a cooling rack.

Make your glaze and dunk each cooled muffin top into the glaze. If you've made a thick glaze, drizzle it on top.

Makes 12 tops.

These actually tasted really good, and I'll be making these again. 

Eat it!

Adapted from Inside Brucrew Life