Best Cherry Moonshine Pie Cupcake Recipes

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CHERRY MOONSHINE PIE CUPCAKE



Cherry Moonshine Pie Cupcake image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 12 cupcakes

Number Of Ingredients 40

3/4 cup chopped pecans
1/4 cup brown sugar
1 tablespoon vegan butter substitute
2 teaspoons cinnamon, plus more for sprinkling
2 teaspoons vanilla extract
Pinch of salt
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground cloves
1 1/4 cups granulated sugar
1/2 cup vegan butter substitute, softened
1 cup vanilla soy milk
1/2 cup unsweetened applesauce
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
Nonstick cooking spray, for spraying cupcake pan
1 1/2 cups all-purpose flour
1/2 cup vegetable or canola oil
2 tablespoons soy milk
2 tablespoons granulated sugar, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon vanilla or almond extract, optional
Cinnamon, for sprinkling
2 large Granny Smith apples, peeled and diced
1/2 cup moonshine
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 cup vegan butter substitute
1/4 cup vegan shortening
2 teaspoons vanilla extract
3 cups confectioners' sugar
1 tablespoon cinnamon
Soy milk, for thinning, optional
1 small jar maraschino cherries with juice
1/2 cup moonshine
1/4 cup granulated sugar
2 tablespoons cornstarch
12 fondant fingers (or plastic novelty fingers)

Steps:

  • For the streusel: Combine the pecans, brown sugar, vegan butter, cinnamon, vanilla and salt in a bowl and mix well. Set aside.
  • For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
  • Sift together the flour, baking powder, cinnamon, salt and cloves in a large bowl and set aside. In the bowl of a stand mixer or using a hand mixer, mix the granulated sugar and vegan butter together on medium-low speed until fluffy, about 5 minutes; scrape down the bowl. Slowly mix in the soy milk, applesauce and vanilla and mix for 2 more minutes. Slowly add the flour mixture, and then fold in the vinegar.
  • Divide half of the batter among the liners, sprinkle on some of the streusel and then top with the remaining batter. Top off with more of the streusel and a sprinkle of cinnamon. Bake until an inserted toothpick comes out clean, about 18 minutes. Cool the cupcakes completely before frosting.
  • For the shortbread crust: Turn over a cupcake pan and spray the bottoms with nonstick spray.
  • Combine the flour, oil, soy milk, granulated sugar, salt and vanilla if using in a medium bowl and mix together with a fork; the dough will be crumbly. Refrigerate for 20 minutes in the bowl or wrapped in plastic wrap.
  • Roll out the dough to 1/4 inch thick and use a circle cutter or a coffee cup to cut out circles. Cut out a very small circle in the middle of each dough circle. Place the dough circles on the bottoms of the cupcake pan and bake for 10 minutes. Once out of the oven, sprinkle with cinnamon and sugar while still hot.
  • For the apple compote: Put the apple pieces in a medium saucepan, add the moonshine, brown sugar and vanilla and place over medium heat. Bring to a simmer and simmer for 10 minutes. Set aside to cool.
  • For the cinnamon frosting: Using a stand mixer with a whisk attachment, mix the vegan butter and shortening until light and fluffy, about 5 minutes. Scrape down the bowl, add the vanilla and mix for 2 more minutes. Add the confectioners' sugar and cinnamon and mix until a whipped fluffy texture, another 3 to 5 minutes. Add a splash of soy milk if needed.
  • For the cherry moonshine reduction: Put the maraschino cherries with their juices in a small saucepan, add the moonshine and granulated sugar, place over medium heat and bring to a small boil. Immediately add the cornstarch and let simmer for 2 to 4 minutes. Set aside to cool slightly, about 5 minutes, and then pour the mixture through a strainer. Let cool for 15 minutes.
  • To assemble: Using an apple corer or paring knife, cut out the center of each cupcake. Put a generous amount (about 1 tablespoon) of the apple compote in each cupcake. Frost with a small amount of cinnamon frosting. Place a shortbread crust on top of the frosting on each cupcake. Where the hole is cut out, place a fondant finger or plastic novelty finger through the crust. Drizzle some cherry moonshine reduction over each.

CROCK-POT CHERRY PIE MOONSHINE RECIPE - (4.5/5)



Crock-Pot Cherry Pie Moonshine Recipe - (4.5/5) image

Provided by Tabatha

Number Of Ingredients 5

2 15oz Cans Cherries in Heavy Syrup
1/2 Cup Sugar
1 32oz Cherry Juice
2 Cups Grain Alcohol or Vodka (Pint size)
Read more at http://crockpotladies.com/crockpot-cherry-pie-moonshine/#xZw2w0kFrTBIBArT.99

Steps:

  • Add the sugar, cherry juice and both cans of cherries to the crock-pot. Cook on low for 1 hour to 2 hours or until the sugar has dissolved and the mixture is heated. Allow the mixture to cool. Once the liquid has cooled , add in the grain alcohol or vodka. Pour mixture into jars with lids. Makes about 3 Quart Jars Read more at http://crockpotladies.com/crockpot-cherry-pie-moonshine/#xZw2w0kFrTBIBArT.99

CHERRY-FILLED CUPCAKES



Cherry-Filled Cupcakes image

In this surprise-inside treat, the cupcake batter bakes around spoonfuls of pie filling. Mix things up by trying blueberry, lemon, strawberry or raspberry fillings, too.

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ SuperMoist™ vanilla cake mix
1 can (21 oz) cherry pie filling
1 cup shortening
6 cups powdered sugar
3 tablespoons milk
24 maraschino cherries, well drained

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on box for 24 cupcakes. For each cupcake, spoon 3 tablespoons batter into muffin cup, then spoon 2 teaspoons pie filling onto center of batter. Bake and cool as directed on box for 24 cupcakes.
  • In large bowl, beat shortening, powdered sugar and milk with electric mixer on medium speed until creamy. Place frosting in decorating bag fitted with your choice of decorating tip. Starting at outer edge of cupcakes, pipe frosting in spiral pattern, gradually elevating to a peak in center; top each with a cherry.

Nutrition Facts : ServingSize 1 Serving

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