The deliciousness and credit of this post is goes to Erin, I had very little to do with it except for some tasting… Mmmmm
1 ¼ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 egg, room temperature
½ cup lightly packed brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 Rome apples (about 1 pound), peeled and shredded
¼ cup butter, melted
1/3 cup half-and-half cream
¾ cup packed brown sugar
½ teaspoon vanilla extract
1 ¾ cups confectioners’ sugar
Arrange a rack in the upper third of the oven and preheat to 350 degrees Fahrenheit. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the oil and vanilla. Stir mixture into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared cupcake can until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, 25 – 30 minutes. Transfer to a rack to cool completely.
While cupcakes are cooling, begin making the frosting. Combine the butter, half-and-half, and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners’ sugar and vanilla. Set pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.
These cupcakes are great if you’re looking for something a little bit different than the normal cupcake with whipped frosting. The actual cupcakes are moist and dense, a lot like a muffin, and a little bit sweet. The apples really blend into the mixture and cook down so you’re really not biting into apple chunks but rather little pieces of apple here and there. When baking, the cupcakes do not rise too much so be sure to fill up the baking liners almost full (and don’t be expecting the fluffy cake-like cupcakes).
The frosting is very good but a little hard to work with. When making these, Erin tried to frost the cupcakes as soon as the frosting was complete but we found that waiting for about 5 minutes or so, until the frosting can set up a little bit, it was much easier to work with. The frosting is more of a glaze than a frosting that you would pipe on, but it is really good.
If you’re looking for a fall treat or just something a little different than your everyday cupcake, then these are a good alternative. Check back in the next day or so for an unbelievable cupcake recipe that you MUST try!