I am starting the project off with a very yummy APPLE CINNAMON ROLL CUPCAKE! I was trying to use up some apples left over from apple picking so I decided to go with my favorite dessert (cinnamon rolls combined with lots of apples and cinnamon)! ENJOY!
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FINELY CHOPPED FUJI APPLES...YUMMO! 
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Adapted from Stephani Pollack from Cupcake Project via Paula Deen
Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature
Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used FUJI apples chopped in my Purple Cuisine Art Mini Prep from Sur La Table)
**instead of the ground nutmeg and cloves I used 1/4 tsp of The Pampered Chef's Cinnamon Plus it has cinnamon, nutmeg, cloves, orange peel and allspice**
In a small saucepan, heat milk to about 110 degrees. Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to dough hook and knead about five minutes, until smooth and elastic. ***ALL OF THIS SEEMED REALLY WEIRD TO ME SO I DUMPED IN THE FLOUR AND MIXED AND KNEADED BY HAND*** Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel. Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.
Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl **I didn't add the apples to the filling as the juice from the apples will make it too soupy**
Melt remaining butter in a small dish.
Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with all of the melted butter. Top with the apple mixture, sprinkle evenly over the dough (I sprinkled the apples over the cinnamon mixture), leaving about an inch empty on all sides.
Line cupcake pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the uneven part that doesn't have any filling. Slice the log into approximately 24 even pieces (be sure not to cut them too thick). Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners. I covered the tops of the rolls with filling that managed to come out while rolling (no need to waste any yummy goodness). Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.
Preheat the oven to 350 F. Bake for about 20 minutes or until the tops are golden.
Glaze:
1 cup powdered sugar
About 2 tablespoons milk
In a small bowl, mix powdered sugar and milk until combined. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm cupcakes and serve. Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.
***HOPEFULLY YOURS WILL TASTE AS GOOD AS MINE! IF YOU KNOW MY STYLE OF BAKING I DON'T MEASURE BUT I FIGURED YOU WOULD WANT A LITTLE ACCURACY***
