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Poison Apple Cupcakes Recipe
Ash Tyrrell

Poison Apple Cupcakes Recipe

I first made these poison apple cupcakes for a grown-up Halloween party, and they disappeared off the tray faster than anything else I brought that night. Between the sour apple kick in the batter and the same boozy flavor swirled into the frosting, I knew I'd stumbled onto something special.
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Total Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 cup cake flour — gives the crumb a lighter softer texture than all-purpose flour alone
  • 1 cup all-purpose flour — adds enough structure so the cupcakes hold their shape
  • 1 ½ teaspoons baking powder — helps the batter rise into a tall fluffy cupcake
  • ½ teaspoon baking soda — works alongside the baking powder for an even lift
  • ½ teaspoon salt — balances the sweetness in both the cake and the frosting
  • 1 cup granulated sugar — sweetens the batter and keeps the crumb moist
  • ½ cup vegetable oil — locks in moisture better than butter alone in this recipe
  • 2 large eggs — bind everything together and add richness
  • ¼ cup sour cream — adds tang and keeps the cupcakes tender for days
  • ½ cup applesauce — brings natural apple flavor without weighing down the batter
  • 3 tablespoons sour apple liqueur — the star flavor so don't skip it if you want that tart apple punch
  • 2 tablespoons cranberry liqueur or cranberry juice — adds a hint of tartness and helps tint the frosting red
  • 1 tablespoon whiskey — rounds out the flavor with a warm slightly spiced finish
  • ½ cup unsalted butter room temperature (for frosting) — makes the frosting rich and easy to whip
  • 4 ½ cups confectioners' sugar — the base for a thick pipeable frosting
  • ¼ teaspoon salt for frosting — keeps the frosting from tasting flat
  • Red food coloring — gives the frosting that glossy poison apple look
  • Brown candy or fondant formed into stems — for the finishing apple stem
  • Green candy or fondant leaves — for the finishing apple leaf

Method
 

  1. Whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt in a bowl. Set this aside while you work on the wet ingredients. Having this ready ahead of time keeps the whole process moving smoothly.
  2. In a small measuring cup, stir together the sour apple liqueur, cranberry liqueur, and whiskey. This little flavor bomb gets added to the batter in stages later, so keep it close by. It's also the same mixture you'll use again for the frosting.
  3. In your mixer, beat the vegetable oil and sugar together for about a minute until combined. Add in the sour cream and applesauce, mixing until smooth, then scrape down the sides so nothing gets left behind.
  4. Beat in the eggs one at a time until fully incorporated. Add half of your flour mixture and mix on low, then pour in half of your liqueur mixture and stir to combine. Repeat with the remaining flour and liquid until the batter is smooth.
  5. Fill your lined cupcake tin about two-thirds full and bake at 350°F for 16 to 20 minutes. You'll know they're ready when a skewer inserted in the center comes out with just a few moist crumbs.
  6. Let the cupcakes rest in the tin for about 5 minutes before moving them to a wire rack. Don't rush this part, since frosting warm cupcakes will only melt your buttercream into a mess.
  7. Beat the butter and salt until creamy, then slowly add the confectioners' sugar along with your remaining liqueur mixture. Add red food coloring until you reach that deep, glossy poison apple shade, then whip until light and fluffy.
  8. Pipe the frosting into a smooth, rounded dome on each cooled cupcake. Press a candy stem into the top and tuck a candy leaf beside it so each one looks like a little cursed apple ready to be bitten into.

Notes

  • I always measure my flour by spooning it into the cup instead of scooping, since scooping packs in too much and dries out the crumb.
  • I let my butter and eggs come fully to room temperature before I start, which makes everything blend together much smoother.
  • I never rush the food coloring, adding it a little at a time until I get that deep red I'm after.
  • I like piping the frosting in a tight spiral for a cleaner, rounder apple shape instead of just spreading it on with a knife.
  • I make my candy stems and leaves the day before so I'm not juggling too many steps on baking day.