It took me a while to figure out the best type of dessert to make for my dad this year for Father’s Day. I finally decided to do two pie-inspired cupcakes based on my dad’s favorite pies: Lemon Meringue and Coconut Cream. For the Lemon Meringue pie, I made a lemon cupcake, filled it with lemon curd,and topped it with a stabilized whipped cream frosting.
They turned out better than I could have hoped!
For the Coconut Cream Pie Cupcakes, I made Ina Garten’s coconut cupcakes, filled them with coconut cream pie filling, and iced them with the same stabilized whipped cream frosting.
I finished off the cupcakes with some toasted coconut.
They also turned out better than I could have hoped. My family, brother’s fiance’s family, and some family friends all enjoyed them!
This year for Thanksgiving my parents made dinner for my dad’s side of the family. As usual my Mommom’s cousin Sue made her delicious pumpkin pie, my Mommom made her famous chocolate chip cookies, and my mom made her amazing apple pie. In addition to the full size apple pie, I also decided to make another batch of my mini apple pies because we were having so many people (plus I found out that they freeze and reheat great so leftovers were not a problem).
I also decided to try another mini pie and so I adjusted a recipe I had seen for a chocolate hazelnut tart. They turned out great and tasted just like Nutella!
We rounded out our dessert menu with pumpkin ginger snap cookie balls covered in melted white chocolate and butterscotch chips and topped with toasted pecans. They were the perfect mix of all my favorite fall flavors and were a big hit!
Today I bought a babycakes cupcake maker. I saw on the box that it could also be used to make mini pies and between that and the sale price I couldn’t pass it up. I decided to give it a try tonight and made some mini apple pies.
I used store bought crust for the bottom & crumb topping. The filling is my mom’s recipe. They turned out great! The crust was nice and flaky (more so than when done in a full size pie) and the sugar apple mixture caramelized nicely. They took about 16 minutes a batch (8 pies/batch) and 1 crust made 12 pies (approximately 1/2 of a standard apple pie recipes worth of filling). They were delicious with ice cream!
The only test that’s left is to see how well they freeze & reheat. Check back for an update in a week or 2.