Mini Piecakens
Yields: 12 servings
Prep Time: 20 mins
Total Time: 1 hr 40 mins
Ingredients:
Mini Cranberry Pies:
Cooking spray
12 oz. fresh or frozen cranberries
1/3 cup fresh orange juice
1/4 cup water
1/4 tsp. kosher salt
1/2 cup (100 g.) granulated sugar, divided
All-purpose flour, for surface
1 batch basic pie dough
Pumpkin Cupcakes:
Cooking spray
2 large eggs
1 cup pumpkin puree
3/4 cup (150 g.) light brown sugar
1/2 cup vegetable oil
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 cup (120 g.) all-purpose flour
Whipped Cream Topping:
1 cup heavy whipping cream
3 Tbsp. powdered sugar
1 tsp. pure vanilla extract
Directions:
Mini Cranberry Pies:
Grease a 24-cup mini muffin pan with cooking spray. In a small pot, combine cranberries, orange juice, water, salt, and 7 tbsp. granulated sugar. Cook over medium-high heat, stirring occasionally, until boiling, then reduce the heat to medium-low and simmer, mashing occasionally to break up cranberries, until thickened, 3 to 4 minutes. Let cool completely.
On a lightly floured surface, roll pie dough to 1/8" thick. Using a 3" round cutter, cut out 12 rounds. Using a 1 1/2" round cutter, cut out 12 smaller rounds.
Press larger rounds into 12 mini muffin wells, pressing into the bottom and up sides to form mini pie crusts. Arrange smaller rounds in the center of the remaining 12 wells. Chill for 10 minutes.
Preheat oven to 400°. Drop 1 tablespoon cranberry sauce in the center of each large round; reserve the remaining sauce. Sprinkle small rounds with the remaining 1 tablespoon of granulated sugar.
Bake until smaller rounds are golden brown and crisp, about 8 minutes. Using a fork, transfer small crust circles to a wire rack. Return pan to oven and continue to bake until larger rounds are golden brown around the edges, 7 to 9 minutes more.
Let cool 10 minutes in the pan, then carefully remove with an offset spatula and transfer to a wire rack. Let cool completely.
Make Ahead: Mini pies can be made 1 day ahead. Store in an airtight container and refrigerate.
Pumpkin Cupcakes:
Preheat oven to 350°. Spray a 12-cup standard muffin pan with cooking spray.
In a large bowl, whisk eggs, pumpkin puree, brown sugar, oil, vanilla, cinnamon, nutmeg, cloves, and salt until combined. Add baking powder and baking soda and whisk at least 45 seconds more to ensure they’re well-distributed. Whisk in dry flour just until combined.
Spoon 1 heaping tablespoon batter into each prepared cup, then arrange 1 mini pie in the center of each. Top with the remaining batter.
Bake piecakens until risen and firm to the touch, 15 to 20 minutes. Let cool completely in the pan.
Whipped Cream Topping:
In a medium bowl, whip cream, powdered sugar, and vanilla until soft peaks form.
Pipe or dollop whipped cream on top of cupcakes. Top with a dollop of reserved cranberry sauce and garnish with a small pie crust circle.
Notes:
FAQ’s:
How is this different from the original piecaken?
Zac Young’s original piecaken was three layers—a whole pecan pie topped with a whole pumpkin pie topped with a spice cake—all bound together with cinnamon buttercream and apple pie filling. This mini version, on the other hand, is a single layer of cake with the pie actually baked inside, giving the effect of the piecaken without the hassle of stacking all those layers.
Do I have to make my own pie dough?
Absolutely not. Of course, a homemade pie crust will always taste much better than what you’ll likely get in the store, but in a world where you’re making mini pies that will then be baked inside of cupcakes, we’re in favor of whatever shortcuts you need to take to get the job done.
Why aren’t we frosting these cupcakes with buttercream?
While buttercream is traditional for a cupcake, this simple whipped cream topping gives a nod to the pie portion of the piecaken (after all, what else are you dolloping on top of your Thanksgiving pumpkin pie?). It also gives you the perfect opportunity to showcase more of that delicious cranberry pie filling and those sugared pie crust rounds!
Recipe courtesy of Delish.com
