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    Apple Cupcakes & Cream Cheese Frosting


    Source of Recipe


    Medford Mail Tribune

    List of Ingredients




    CUPCAKES:

    1 c Granny Smith Apples peeled-and grated
    1 tb Cognac or Brandy
    1 1/4 c Unbleached All-Purpose Flour
    3/4 c Sugar
    1 t Baking Soda
    1/2 ts Salt
    1 t Ground Cinnamon
    1/8 ts Ground Nutmeg
    1/4 ts Ground Cloves
    2 lg Eggs
    1/2 c Canola Oil or Corn Oil
    1 t Vanilla Extract


    CREAM CHEESE FROSTING:

    4 tb Unsalted Butter; soft
    3 oz Cream Cheese; softened
    1 ts Vanilla Extract
    1 1/2 c Powdered Sugar

    Recipe



    Position rack in middle of oven. Preheat oven to 350¯F. 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.

 

 

 

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