September 11, 2001 is a day that changed the face of America forever. Today, on the 13th anniversary of the attack on America at the World Trade Center in New York City, let’s take a moment to remember those lives lost and to thank the First Responders who selflessly put themselves into harms way to save those they could. Let’s not also forget the military men and women who, since 9/11, have put their countries safety first and have fought vigilantly to bring the terrorists who attached us to justice.
There is no way that a cupcake can ever be enough to thank the first responders for what that did on 9/11 and in the weeks following. There is no way a cupcake could should ever be used to celebrate 9/11. But, maybe this cupcake could serve as a reminder of all the great things that America is, was and is still to become.
Because really… what’s greater in American than apple pie?
Let these Patriot Day Apple Pie Cupcakes serve as a beacon of light, love and joy on a solemn day and remind us of what is great in America.
My Patriot Day Apple Pie Cupcakes are a light cinnamon cupcake filled with apple pie filling and topped with a light whipped cream. Simple, easy and so delicious.
Thank you to all those First Responders on 9/11. Thank you to the men and women in the military who fight to keep us free. And to those who lost their lives…. You will NEVER be forgotten.
Grease-proof cupcake liners are from Sweets & Treats Boutique.
- ¾ cup milk
- ¼ sour cream
- 3 egg whites, room temperature
- 1 egg, room temperature
- 1 tsp vanilla
- 2 cups cake flour, sifted 3 times
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- 2½ tsp baking powder
- ½ tsp salt
- 1⅛ cup sugar
- 5 Tbsp unsalted butter, soft & at room temperature
- 4 Tbsp vegetable shortening
- 3 large tart apples, cored and diced small
- 3 Tbsp unsalted butter
- 1 Tbsp cinnamon
- ¼ -1/2 cup sugar (depending on the sweetness you want)
- 1 tsp vanilla
- 2 cups cold heavy whipping cream
- 1-2 Tbsp sugar
- 1 tsp vanilla
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a small bowl , whisk together the egg whites, egg, vanilla extract, ¼ cup of the milk and sour cream. Set aside.
- In a large bowl, sift the cake flour three times. Add the cinnamon, nutmeg, cloves,baking powder, salt and sugar and sift two additional times.
- In the bowl of a stand mixer, combine the flour mixture with the butter and shortening on medium speed for about 30 seconds or until it looks finely clumped.
- Scrape the sides of the bowl and add the remaining ½ cup milk and mix until just combined. It will be thick. Scrape the sides of the bowl again.
- Add the egg mixture in three parts, mixing for 20 seconds on medium speed and scraping the sides of the bowl between each addition. NOTE: DO NOT OVER MIX the batter. You want it to be smooth with all the ingredients incorporated.
- Fill cupcake liners ⅔ full and bake for 17-19 minutes, rotating pan after 12 minutes. A toothpick will come out clean when they are done.
- Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- In a frying pan on medium high heat, melt the butter. Add the diced apples and stir until coated with butter.
- Sprinkle over the sugar and cinnamon and stir until coated.
- Add the vanilla and mix to combine.
- Cook over medium-high heat until the apples begin to soften and their juices begin to come out, stirring often. NOTE: You want the apples to still be slightly firm, so try not to cook them too long. The sauce around the apples will also need to thicken during this time. This will take about 15 minutes, give or take 5-10 minutes.
- Once you've reached your desired tenderness in the apples and the sauce has thickened, remove from the heat and allow to cool completely.
- In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on high speed for about 1 minute.
- With the mixer still running, slowly add the sugar and vanilla.
- Continue beating until the whipped cream is stiff.
- Core the center of each cupcake out.
- Fill generously with the apple pie filling.
- Top with a swirl or dollop of whipped cream.