1 cup crispy bacon
1/2 cup mayonnaise
1/2 cup apple cider vinegar
1 (18.5 ounce) can sliced, ripe Apple
1 (3.5 ounce) package cinnamon flavored Jell-O
2 (4 ounce) packages evaporated milk
1 1/2 cups boiling water
1 teaspoon vanilla extract
3 teaspoons baking soda
1/2 teaspoon lemon zest
2 tablespoons butter, softened
1 cup Baker's Perfect Lemonade
Prepare cake according to package directions. Prepare the filling according to package directions. Preheat oven to 350 degrees F (175 degrees C). Fill and frost the cupscakes with the pie filling, if desired. Remove the strips from the sides of the cakes and pour the boiling water into the drained cupcake bowls. Bring the pints of milk to a boil, then remove from heat.
Clean the inside of the bowls.
Place the sliced apples in the cake bowls. Arrange the slices on the bottom of the cupcake cups. Fill the cakes with the lemonade, if desired.
Bake in the preheated oven for 25 minutes, or until picking and batter has runny. Allow to cool completely before frosting. Frost with lemon zest before frosting.
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