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1
For the Cheddar cheese pie crust: In a food processor, pulse the flour and salt until well combined.
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2
Add the butter and cheese and pulse until small pea-size balls form.
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3
Gradually add the ice water, up to 3 tablespoons.
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4
Remove the dough from the food processor bowl, fold the dough, wrap with plastic wrap and refrigerate for at least an hour.
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5
Preheat the oven to 325 degrees F. Dust the work space with flour.
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6
Roll out the pie dough and cut desired shapes with a cookie cutter.
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7
Place the shapes on a baking sheet, brush with water, dust with cinnamon-sugar and bake until golden brown, about 15 minutes.
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8
For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners.
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9
In a medium bowl, whisk the flour, baking powder, baking soda and salt until well combined.
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10
In the bowl of an electric mixer with the whisk attachment, add the carrots, beets, oil and granulated sugar and whisk on medium for 1 minute until combined.
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11
Add the eggs, one at a time, scraping the bowl as needed.
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12
Add the sour cream, lemon juice and lemon zest and mix for about a minute until well combined.
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13
With the mixer on low, gradually add the flour mixture just until combined.
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14
Then remove from the mixer and scrape by hand.
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15
Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
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16
For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated.
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17
With the mixer on low, gradually add the powdered sugar until combined.
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18
Add the vanilla and mix until combined.
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19
Finally, add the cinnamon and mix until fully incorporated.
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20
For the apple filling: In medium saucepan over medium heat, combine the apples, sugar and 1/8 cup water.
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21
Bring to a boil and stir until the water has evaporated and the apples are soft.
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22
Add the cinnamon and refrigerate until cool.
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23
To assemble: Use a knife to make a hole out of the center of the cupcakes.
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24
Fill with apple pie filling, and then frost with cinnamon cream cheese frosting.
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25
Top with a Cheddar cheese shape.
