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Friday, September 14, 2012

TGA Test Kitchen: Fresh Apple Cupcakes a variation on Paula Deens Pearlicious Cake

  This is a people pleasing recipe right here!  It comes from Our Lady of Butter, Paula Deen.  It is called Pearlicious Cake and it is amazing with or without the sugary pear glaze.  My variation uses fresh apples and a slightly different amount of ingredients.  The following is the recipe for Pearlcious cake:  

Ingredients:
1 1/4 cups oil
2 cups sugar
3 eggs
3 cups all purpose flour
1 t salt
1 t baking soda
1 t cinnamon
1 t vanilla
2 cups chopped canned pears, well drained but save the juice for glaze
1 cup pecans-chopped


In a mixing bowl, combine the oil, sugar, and eggs, and beat well. Sift together the flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Stir in vanilla. Fold in the pears and pecans. Grease and flour a 10 inch tube pan or Bundt cake pan and spoon in batter. Bake for 1 hour and 20 minutes at 325'.

Glaze:

1 T butter-at room temperature
1 1/2 cups powder sugar
2-3 T juice from pears

Mix butter and sugar first and then add juice a little at a time until you can pour it.

I personally don't care for the extra sugar on top of a delicious moist cake, so I skipped it. 

This time I used a Fresh Apple Cake recipe to make cupcakes instead of a bundt cake.  The apple cake recipe is actually much simpler than the pear cake.  The most difficult step is peeling the apples, and you only need about 4 or 5 of them.  Here is what you need to do for fresh apple cake:

Mix together well:
     1 cup salad oil (I used canola)
     2 cups sugar
     3 eggs
     3 cups flour
     1 teaspoon salt
     1 teaspoon baking soda
     2 teaspoons baking powder
     1 teaspoon cinnamon

Then Add:

     4 cups peeled, cubed apples.
     1 1/2 cups chopped nuts

The batter will be VERY thick and heavy.  Do not panic!  This is where you have two options... bake in a bundt pan for 1 hour and 20 min at 325 (F) or bake in cupcake form for only about 40 min.  I was pleased to find that the cupcakes came out just as moist as the bundt cake and were still moist and gooey. 

Now go into your kitchen and play.  Make a bundt cake for your next brunch since they are so pretty on a nice platter, or make individual little cupcakes that are great for sharing with friends or even stick one in your kids lunch box to show them how much you love them! 



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