Apple Pie Stuffed Cupcakes :-

Ingredients:-

FOR CUPCAKES

1 box of vanilla cake blend, in addition to fixings called for on box

FOR APPLE PIE FILLING

4 tbsp. spread

1/4 c. dark colored sugar

1/2 teaspoons ground cinnamon, in addition to additional for beautifying

1/2 tsp. ground nutmeg

3/4 tsp. ground ginger

1/2 tsp. salt, in addition to additional for buttercream

4 nectar fresh apples, medium, stripped, cut into 1/2" 3D shapes

FOR ICING

1 3/4 c. spread, mellowed

5 c. powdered sugar

2 tsp. vanilla concentrate

3 tbsp. overwhelming cream

STEPS

Preheat stove to 350º and line 2 12-cup biscuit tins with dark cupcake liners. Get ready cupcake hitter as per bundle headings.

Scoop cupcake hitter into liners and prepare until a toothpick embedded in the middle tells the truth, 18-22 minutes. Let cool.

Dissolve spread in a medium pot over medium warmth. Blend in dark colored sugar, cinnamon, nutmeg, ginger, salt and apples to pot. Give the blend a chance to go to a stew, lessen warmth to low and cover with a top. Let cook until apples are exceptionally delicate, around 12 minutes. Evacuate the cover, increment warmth back to medium and let the sauce decrease to a slim caramel, expel from warmth and let cool totally.

In a huge bowl utilizing a hand blender or the bowl of a stand blender utilizing the oar connection, beat spread until cushioned. Include powdered sugar and beat until joined, at that point include vanilla, overwhelming cream, and season with salt. Beat until joined, adding all the more substantial cream to slacken if essential. Move icing into a funneling sack fitted with a ½" star channeling tip.

Utilizing a little scoop or paring blade, evacuate the focuses of every cupcake, making a divot into which you will spoon the filling.

Spoon a storing tablespoon of filling into every divot. Pipe icing onto cupcakes and sprinkle with demerara sugar and cinnamon.