Apple Cupcakes with Cinnamon-Marshmallow Frosting
From lor 15 years ago
- 20 minutes to make
- Serves 12
From EatingWell.com Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Read more Be sure to frost them right after you make the frosting - it stiffens as it stands and becomes more difficult to spread. See less
Ingredients
- Makes: 12 cupcakes shopping list
- Total Time: 2 hr 30 min shopping list
- Cook Time: 20 min shopping list
- Ingredients: shopping list
- Cupcakes shopping list
- 1-1/2 cups shredded peeled apples shopping list
- 1/2 cup diced dried apples shopping list
- 3 tablespoons packed light brown sugar shopping list
- 3/4 cup packed light brown sugar shopping list
- 1 teaspoon ground cinnamon, divided shopping list
- 1/3 cup canola oil shopping list
- 2 large eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 3/4 cup whole-wheat pastry flour shopping list
- 3/4 cup cake flour shopping list
- 3/4 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup low-fat buttermilk shopping list
- NOTE: Any frosting/icing will do. shopping list
- frosting shopping list
- 1 cup light brown sugar shopping list
- 1/4 cup water shopping list
- 4 teaspoons (equivalent to 2 egg whites) dried egg whites (see Tips), reconstituted according to package directions shopping list
- 1/4 teaspoon cream of tartar shopping list
- Pinch of salt shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 teaspoon ground cinnamon, plus more for garnish shopping list
How to make it
- To prepare cupcakes:
- Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
- Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high, and beat for 1 minute.
- Whisk whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon cinnamon in a medium bowl.
- With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
- Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
- To prepare frosting:
- Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar, and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
- Tips
- Ingredient note: Dried egg whites are pasteurized, so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
- Carb Servings: 1 starch, 2 other carbohydrates, 1 fat. Carbohydrate Servings: 3.
The Rating
Reviewed by 11 people-
These cupcakes sound and look fabulous! Great post! Five forks from me.
mrsc543
in North Reading loved it
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Oh YUM!!! high 5
cuzpat
in Sikeston loved it
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I just love cupcake
have to try it
hungrybear
in Miner loved it
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