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SHORT CUT APPLE PIE CUPCAKES

yields 24 cupcakes PREP 15 minutes COOK 15 minutes TOTAL 30 minutes

A fun and easy apple pie cupcake recipe made with a spicy cinnamon roll dough, spicy apples and a sweet crumble topping. Is there anything better than the sweet smell of an apple pie baking? I think not.

APPLE FILLING
6 tablespoons unsalted butter
6 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
6 tablespoons brown sugar
2 teaspoons QUALITY ground cinnamon (I use red ape)
3/4 teaspoon FRESH ground nutmeg
SCANT 1 teaspoon salt
Juice from LARGE lemon

• Melt butter in a large skillet over medium-high heat.
• Add the diced apples and cook 5 minutes or so, tossing occasionally, until they start to soften.
• Stir in brown sugar, cinnamon, nutmeg and the salt.
• Cook 5 more minutes, or until tender.
• Stir in lemon juice.
• Set aside.

CRUMBLE
6 tablespoons unsalted butter
3/4 cup WONDRA
3/4 cup dark brown sugar
1/4 teaspoon QUALITY cinnamon
1 teaspoon FRESH grated nutmeg
3/4 cup chopped walnuts

• Add the flour, brown sugar, cinnamon, nutmeg and walnuts to a medium bowl.
• Grate the butter with a cheese grater over the bowl.
• With a pastry cutter work the butter in until crumbly.
• Set aside.

CUPCAKES & ASSEMBLY
3 cans (8 count) refrigerated cinnamon roll dough (store bought or home made is up to you!)

• Heat oven to 400°.
• LIGHTLY spray muffin tins with cooking spray.
• Separate cinnamon roll dough into 24 rolls.
• Flatten each into 4-inch round then place into each muffin cup so it comes up the sides evenly.
• Divide the cooled apple filling mixture evenly into muffin cups.
• Top with the crumble topping.

• Bake the cupcakes 15 minutes or until bubbly and tops are light brown.
• Cool in the pan 5 minutes then transfer to a cooking rack.

TOPPING – your choice – store bought or home made is up to you!
Whipped cream
Ice cream
Caramel sauce drizzle

• Serve the cupcakes with topping of choice.