Apple Cupcakes
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1
3/4 pounds)
Preheat oven to 350 degrees. Line 2 standard muffin tins with
paper liners; set aside. Whisk together flour, baking soda,
cinnamon, nutmeg, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted
with the paddle attachment; mix on medium-high speed until
pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
Reduce speed to low; mix in apples. Add flour mixture; mix,
scraping down sides of bowl as needed, until just combined.
Divide batter among lined cups, filling halfway; bake until tops
are springy to the touch, 18 to 20 minutes. Remove cupcakes
from tins; transfer to a wire rack; let cool completely.
Makes 2 dozen cupcakes.
Source- MarthaStewart.com.
Brown Sugar Buttercream
2 large egg whites
1/2 cup packed light-brown sugar
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into tablespoons
Put egg whites and sugar into the heatproof bowl of an electric
mixer set over a pan of simmering water. Cook, whisking
constantly, until sugar has dissolved and mixture is warm to
the touch (about 160 degrees).
Put egg whites and sugar into the heatproof bowl of an electric
mixer set over a pan of simmering water. Cook, whisking
constantly, until sugar has dissolved and mixture is warm to
the touch (about 160 degrees).
Attach the bowl to the mixer fitted with the whisk attachment.
Beat on high speed until stiff (but not dry) peaks form.
Continue beating until mixture is fluffy and cooled, about 6
minutes.
Switch to the paddle attachment. With mixer on medium-low
speed, add butter, several tablespoons at a time, mixing well
after each addition. (If the frosting appears to separate after all
the butter has been added, beat on medium-high speed until
smooth again, 3 to 5 minutes more.) Reduce speed to low; mix
to eliminate any air bubbles, about 2 minutes. Stir with a
rubber spatula until frosting is smooth
Makes ~ 2 cups.
Originally Submitted
8/12/2012
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