I’m not exactly sure why someone would want to turn one thing – in this case a cupcake – into something else (like a tiny pie), but the finished product is so darned cute, I couldn’t resist. Ma Petite and I had fun making (and eating) these.
They’re so easy to put together. Simply begin with any light colored cupcake recipe you like. You could try my vanilla cupcakes or use a gluten-free mix if you prefer. My best advice when making a recipe like this one is to use a cupcake recipe you have used before and know will yield great results for you. This isn’t a time to experiment with new recipes because it’s no fun when your base cupcake is a flop and you have candies, frosting and a strong desire for cuteness ready to go. ;-)
I think plain vanilla cupcakes work best so there aren’t too many competing flavors in the finished dessert. Cake, chocolate candies and frosting are quite enough without adding a wild flavor to the mix. Not to mention, it works best with a light cake base from an aesthetics perspective.
Once you decide on your cupcake recipe, you’ll want to sort your colored candies into color piles. Get your frosting ready and remember to let those cakes cool completely before you begin assembling.
I get everything ready while waiting for the cupcakes to bake and cool.
To tint the frosting a pale tan to resemble the color of pie crust, I add a touch of brown gel color to white frosting with a toothpick, then stir with a sturdy spoon until smooth. It only takes a small amount of brown coloring to get the desired color, so go easy when adding it.
I like the touch of “whipped cream” white frosting on the yellow (lemon meringue) pie cupcake. Just hold a tablespoon or two of white frosting aside for that.
And speaking of amounts – I’m not giving very specific amounts here because you really don’t need them. Here’s what I do:
- Make a regular cupcake recipe that makes 12 cupcakes. I bake the batter in mini cupcake pans. That will yield about 24 mini cupcakes. I use 12, freeze 12 and use the extras for another treat within a month or so.
- For the 12 cupcakes that remain, I use about a cup of tan frosting, a tablespoon or two of white frosting – give or take.
- As for M&Ms candies, I buy a bag of minis, sort and use what I need, then store the rest in a glass jar for another use.
I use Wilton tips, gel colors and decorating bags.
I store the finished cupcakes at room temperature for a couple days; they never last longer than that.
Have fun creating – and eating – these adorable pie cupcakes! If you make them, be sure to leave a comment and let me know, and jump over to Instagram, share a pic and be sure to tag me @glutenfreegigi so that I can see your handiwork!
You will need:
- Mini vanilla cupcakes (use your favorite gf recipe or gf mix)
- Very light tan colored frosting – use vanilla frosting and tint with brown to get the desired color for the crust
- Mini M&Ms® candies in various colors – blue (blueberry), yellow (lemon), red (cherry), green (green apple or lime), etc.
- White frosting for the whipped cream topping if desired
- Piping bag, decorator tips (I used a small writing tip for lattice, a small star tip for the whipped cream on the lemon pie cupcake, and a small ruffle tip for the crimped crust edges)
- A small spreader for the frosting base
How to Make Pie Cupcakes
Bake a batch of vanilla cupcakes in a mini muffin pan. Cool, then cut off rounded tops so the cupcakes are flat on top.
Spread a thin layer of tan frosting on the cut top of each cupcake.
Place M&Ms® in desired color on top of frosting to hold them in place.
For lattice topped look, use the small writing tip and tan frosting to pipe on lattice strips.
Use the small ruffle (or similar) tip to pipe frosting around the outer edge of the cupcake to look like a crimped crust.
Top with white frosting using small star tip to add the look of whipped cream, if desired, as shown on yellow (lemon) pie cupcake.
That’s all there is to it!
Happy (cupcake) Pi(e) Day!