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Tools and accessories you'll need:
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- 12 Red Cupcake Papers
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- 12 Blue Cupcake Papers
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- 2 cupcake pans with 12 individual cupcake molds in each
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- 1 Flat Piping Tip (Wilton's Tip #44 or something similar in shape)
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- 1 Piping Bag
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- 1 Coupler (White plastic piece used to attach medal tip to Piping Bag)
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- Cupcake rack or platter to display finished cupcakes
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Directions
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1. Set oven to 350 degrees
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2. Combine Butter Pecan Cake Mix, eggs, water, and oil in mixer according to directions on cake box.
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3. Fill cupcake pans with red and blue cupcake papers.
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4. Fill each cupcake paper between 1/4 and 1/2 of the way up with batter.
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5. Bake in oven at 350 degrees for approximately 13 minutes - verify cooking instructions on back of your cake mix box, but remember you are creating more shallow cupcakes than is typical in order to leave room for the fruit - so these cupcakes will bake more quickly than what the box suggests.
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6. Test cupcakes by inserting toothpick into the center of one cake in each pan - if the toothpick comes out clean the cupcakes are done.
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7. Allow cupcakes to cool completely
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8. Gently wash all raspberries and mix them in a large bowl with 3 tablespoons of strawberry glaze.
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9. Open cans of apple and peach pie filling and cut fruit slices into small squares placing peaches in one bowl and apples in another - discard the excess glaze in cans.
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11. Place raspberries onto desired number of unfrosted cupcakes making sure to fill all gaps and create a dome shape that comes to the top of the cupcake paper.
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12. Spoon diced apples and peaches onto desired number of unfrosted cupcakes making sure to fill all gaps and create a dome shape that comes to the top of the cupcake paper.
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13. Mix 20 ounces of buttercream frosting with 2 tablespoons of caramel frosting until well blended. Add more caramel frosting if a deeper brown color is desired.
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14. Prepare piping bag with flat tip attachment and fold bag inside out half way filling the bag with frosting mixture - twist bag closed squeezing frosting toward the tip.
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15. Pipe hatch marks across top of fruit on each cupcake making sure both ends of each stripe meet the cupcake paper.
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16. Using an up and down motion squiggle a mock pie crust around the edges of the cupcakes in sections taking breaks to turn cupcake as needed in order to reach next section.
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17. Place each cupcake in fridge to chill immediately after piping on the frosting in order to set the shape of the frosting and avoid melting.
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18. If your frosting seems to be coming out of piping bag too quickly or won't hold shape place entire piping bag in the fridge for 5 minutes to chill.
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19. Cupcakes should be kept in fridge until ready to serve in order to ensure the best shape and appearance.
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Enjoy!
