Apple cupcakes with cream cheese frosting
12 cupcakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Granny Smith Apples; peeled and grated |
| 1 | tablespoon | Cognac; or Brandy |
| 1¼ | cup | Unbleached All-Purpose Flour |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground Cinnamon |
| ⅛ | teaspoon | Ground Nutmeg |
| ¼ | teaspoon | Ground Cloves |
| 2 | larges | Eggs |
| ½ | cup | Canola Oil; or Corn Oil |
| 1 | teaspoon | Vanilla Extract |
| 4 | tablespoons | Unsalted Butter; soft |
| 3 | ounces | Cream Cheese; softened |
| 1 | teaspoon | Vanilla Extract |
| 1½ | cup | Powdered Sugar |
Directions
CUPCAKES
CREAM CHEESE FROSTING
Position rack in middle of oven. Preheat oven to 350øF. Line 12 medium muffin tins with paper cupcake liners. Put grated apple in a small bowl and stir in brandy. Put flour, sugar, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl of an electric mixer. Mix on low speed just to combine ingredients. Mix in eggs, oil, 1 ts vanilla, and apple mixture.
Divide batter among 12 muffin tins, about 3 tb batter each. Bake until toothpick inserted in center of cupcake comes out clean, about 23-25 minutes. Reverse baking sheets after 12 minutes, front to back, to ensure cupcakes bake evenly. Cool cupcakes for 5 minutes in pan.
Transfer cupcakes in their paper liners to wire rack to cool completely.
Put butter, cream cheese, and 1 ts vanilla in large bowl of an electric mixer and beat on medium-low speed for about 1 minute until mixture is smooth and butter and cream cheese are thoroughly combined. Decrease speed to low and add powdered sugar in 2 additions. Beat until powdered sugar is incorporated and frosting is smooth. Spread cream cheese frosting over top of each cupcake.
Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA