I’m Back! – Sour Apple Veratini Cupcakes
Life is about change.
Sometimes change feels slightly horrifying but I think it’s always good in the end.
It has been a really long time since I have written an article for The Gourmet Cupcake. When I go through previous editions it’s like viewing a time line of what was going on in my life. I’ve gone through so many changes since last October – everything has changed. The beauty of change is that things will be different. I know that sounds incredibly simplistic but it’s comforting.
They key is to work with the changes that exist now and not live in the past.
My close friend Vera just went through some major changes in her life. And instead of dwelling on the negatives – she is creating a positive future for herself. After going through a divorce she has now made the decision to move to Australia. We are so incredibly proud and excited for her.
My other friend Sarah decided it was fitting to hold a Suprise Spa and Martini going away party for Vera. Now we all know that her favourite drink is a well-made Sour Apple Martini. And with that – came my recipe idea.
It makes the most sense to use “Sourpuss” as the alcohol for this cupcake. But since I don’t like Sourpuss and didn’t want to spend $25.00 on a bottle of it- I purchased a box of sour apple vodka coolers. I made a syrup by boiling down a litle over ½ a bottle of the cooler with around ½ a cup of sugar and a some green food colouring. I let that reduce over medium heat (a simmer) until it thickened. I then put the syrup in the fridge to let it cool.
And with that little tip I give you:
Sour Apple Veratini Cupcakes (With SHORTCUTS!)
(plus ingredients stated in the cakemix)
Good size green apple (chopped into small pieces around 2/3 a centimetre)
Green food colouring
Sout Apple Vodka Cooler
In a small bowl mix together the chopped apple pieces and enough lemon juice to make the apples wet with a little juice in the bottom of the bowl. Then add some green food colouring – enough to make the apple pieces a darker green colour. Mix this well and let it sit for a while.
Follow the instructions on the back of the cake mix box: however instead of water, measure out the same amount of the sour apple vodka cooler instead. Once the cake mix is blended add in the apple pieces and blend it in. The batter should turn a little green. Add a little more food colouring if you have to. But the batter should NOT be dark green – but a lighter green colour (like the drink!)
Bake according to the instruction on the cake mix box. But please test them to make sure they are ready. They may take a little longer because of the apple and lemon juice.
Sour Apple Frosting
1 cup (2 sticks) butter
3-5 cups powdered sugar, sifted
¼ cup of the sour spple syrup.
Beat the butter until it is nice and creamy. Remember to keep scraping the bowl. Next, add the syrup to the butter and mix it in well. Slowly start adding the powdered sugar until the icing starts to develop the right consistency. You may have to add 3 cups – or you may end up using as much as 5! It truly depends on how humid it is etc. Sometimes I end up adding a little bit of heavy cream to the mixture if need be.
Once the cupcakes are COOLED then you can frost them any way you like. Sugaring a little pice of apple peel would be super cute. And usually sour apple martinis have cherries in them. So a little candied cherry piece might be nice as well.
The day I made these it was the one hot day we actually had here on the South Shore that month (haha) And I couldn’t seem to pipe the frosting on very neatly. I just swirled it on there with an icing knife and they were good to go!
I hope you enjoy these as they are a bit of a change but I think they are quiet worth it!
It’s always nice to make changes. Sometimes they end up being new recipes – and other times they end up being your life.
P.S. As usual feel free to comment on anything you read here. If you have any baking questions please feel free to ask!