Poisoned Apple Cupcake (Disney World Copycat)

Updated at: Thu, 17 Aug 2023 00:04:49 GMT

Step 1

Preheat your oven to 350 degrees Fahrenheit, and prepare a muffin tin with liners.

Step 2

Sift together your flour, salt, and baking soda. Mix it well and set it aside.

Step 3

Next whip together your room-temperature, softened butter with the sugar. A hand or stand mixer is best, but you can also do it by hand with a whisk.

Step 4

Once the butter & sugar are fluffy and lighter in color (5-10 mins later), mix in one egg at a time. Make sure each one is fully incorporated before adding the next one.

Step 5

Now, add the spices and vanilla (don't be afraid to add your favorite fall spices here). Mix until smooth and fluffy.

Step 6

Finally, alternate between adding the dry ingredients and the buttermilk. Stop halfway through to add your apple pieces to avoid over-mixing.

Step 7

Stop mixing as soon as the batter comes together and no more dry ingredients are visible.

Step 8

Fill your muffin tins a little over 3/4 of the way and back for 18-20 mins. Check for doneness with a toothpick. It will come out clean when they are done and the tops will spring back when gently pressed down.

Step 9

Once done, let cool completely. And then store them in an airtight container until you are ready to assemble them.

Step 10

Combine the cold butter, sugar, brown sugar, evaporated milk, and salt in a pot.

Step 11

Cook the mixture over medium heat, stirring constantly.

Step 12

Use a thermometer to track the temperature. Once it reaches 236 degrees Fahrenheit, remove it from the heat.

Step 13

Stir in your vanilla extract and pecans for about 2-3 minutes.

Step 14

Scoop 1-2 Tbsp of this mixture on top of your spiced, apple cupcakes.

Step 15

Let them cool for a few minutes and then place them back into an airtight container until you are ready to do your final assembly.

Step 16

Combine pasteurized egg whites, powdered sugar, vanilla extract, and salt in a stand mixer or bowl with a whisk attachment.

Step 17

Mix for a few minutes until silky smooth and fluffy.

Step 18

Optional: add a very tiny dot of purple gel food color to make the buttercream even whiter. It counteracts the yellow tones of the butter.

Step 19

Slowly add in your room-temperature butter to the egg white/powdered sugar mixture, while mixing on a low/medium speed. Let each stick of butter incorporate before adding the next one.

Step 20

Once all of the butter is added, add your vanilla extract and mix on high for 5-10 mins.

Step 21

You will know it is done when it is smooth, shiny, and tastes like ice cream. If it still tastes or feels like just butter, keep mixing.

Step 22

Finally, color 2/3 of the buttercream red with gel food color. Place the red buttercream in the fridge to firm up, and prep your white buttercream in a piping bag with the end cut off. Leave the white buttercream at room temperature, if you are assembling the cupcakes the same day.

Step 23

Combine sugar, corn syrup, and water in a pot. Mix well.

Step 24

Cook over medium heat until it reaches 300 degrees Fahrenheit. Use a thermometer to avoid over or under-cooking it.

Step 25

Add a very small drop of cinnamon oil (it is very concentrated) and then your red food color. Mix well and add more red color to reach your desired color, if needed. It will bubble up, but just mix until your color is fully incorporated, and then let it sit for 1-2 minutes while the bubbles disappear and it starts to look glossy.

Step 26

Pour the mixture onto a parchment-lined cookie sheet and tilt the pan to get the thinnest layer possible. Place in the fridge for a few minutes to set even faster.

Step 27

Break it into "glass" shards once cooled and set. It shouldn't take long in the fridge.

Step 28

Set aside for assembly.

Step 29

Combine room-temperature cream cheese and butter in a bowl. Mix well until smooth.

Step 30

Add sifted powdered sugar, salt, and vanilla. Mix until combined and smooth.

Step 31

Finally, mix in the milk to thin the mixture to the proper consistency. You want it to be thick but still run just a bit before setting. Add more or less milk as needed.

Step 32

Use a large ice cream scoop that has been warmed by dipping it into hot water for a few seconds. Dry it off and then scoop a ball of your red buttercream.

Step 33

Scrape the bottom of the scoop off with a butter knife or something flat to create a half-dome shape for your "apple" buttercream piece.

Step 34

Place the half dome of red buttercream onto a parchment-lined cookie sheet. Repeat until you have no more buttercream and then place in the fridge to firm. If needed, microwave the buttercream for 10 secs, mix until smooth, and rechill to start with a fresh bowl for your scoops.

Step 35

Take your white buttercream in the piping bag and pipe 2 rings around the edge of your praline-topped cupcakes.

Step 36

Then, place one of the chilled red buttercream "apples" on top, in the center. Add crushed sugar candy around the edge for a spooky decoration.

Step 37

Take your cinnamon roll icing and pipe a very tiny 4-point star on top. It should run down the red dome just a bit before setting, due to the cold temperature of the red buttercream.

Step 38

Finally, add a small sliver of chocolate or black licorice for the "apple stem".

Step 39

Keep in a cool place before serving and ENJOY!

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