BRINGING NEW MEANING TO PERSONAL PIES!
Because of the store-bought cinnamon roll dough, these take no time at all. You want to let it sit out at room temperature before you begin for roughly 10 minutes. After that, you can flatten it out. You want it thin so that when you line it into your muffin tins (which you shouldn’t forget to spray with cooking spray) and then you will fill it with some of the apple pie filling. If the apple pieces are too big, just cut them up a little bit. I used my cooking sheers for that.
Then it’s a pinch of cinnamon followed by the brown sugar and then walnuts, if you choose to use them. I do love walnuts but I don’t really care for them with my apple pie so I left them off. Bake these carefully. You want to avoid burning them but you also don’t want them to be doughy either. Once they are ready, you’ll let them cool for just a few minutes and top with whipped cream (Cool Whip works best for this since it’s denser) and caramel sauce. Don’t skip the caramel! Make sure it’s warm just like the cupcakes and serve immediately.
I found this immaculate recipe on the Six Sisters’ Stuff blog. Click the link below to see the blog and full recipe for these Apple Pie Cupcakes.
CLICK HERE FOR RECIPE
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