Shredded apple replaces some of the oil and keep the cake
moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy
marshmallow frosting to mound or pipe o top for a festive look. Be sure to
frost them right after you make the foresting-it stiffens as it stands and
becomes more difficult to spread.
Cupcakes Cook Time
Prep time: 1 hours 32 min
Cook time: 1 hour
Ready in: 2 hours 32 min
Yields: 12 Cupcakes
Cupcakes Ingredients
·
1½ Cups Shredded
Peeled Apples
·
½ Diced Dried
Apples
·
3
Tablespoons Packed Light Brown Sugar Plus ¾ Cup, Divided
·
1Teaspoon Ground
Cinnamon, Divided
·
⅓ Cup Canola Oil
·
2 Large Eggs
·
1
Teaspoon Vanilla Extract
·
¾ Cup Whole-Wheat
Pastry Flour
·
¾ Cup Cake Flour
·
¾ Teaspoon Baking
Soda
·
¼ Teaspoon Salt
·
½ Cup Nonfat
Buttermilk
Frosting
·
1 Cup Light Brow Sugar
·
4 Teaspoons Dried Eggs
White (See Note), Reconstituted According to Package Direction (Equivalent to 2
Eggs White)
·
1 Teaspoon Vanilla
Extract
·
¼ Teaspoon Cream of
Tartar Pinch of Salt
·
½ Teaspoon Ground
Cinnamon, Plus more for Garnish
·
¼ Cup Water
To Prepare Cupcakes
1. Preheat oven to 350* F. Line 12 (½ Cup)
muffin cups with cup-cake liners or coat with cooking spray.
2. Combine shredded and dried apples in a
bowl with 3 tablespoon brown sugar and ¼ teaspoon Cinnamon. Set aside. Beat oil
and the remaining ¾ Cup brown sugar in a large mixing bowl with an electronic
mixer on medium speed until well combined. Beat in eggs one at a time until
combine. An vanilla, increase speed to high and beat for 1 minute.
3.Whisk whole-wheat flour, cake flour,
baking soda, salt and the remaining ¾ teaspoon cinnamon in a medium bowl.
4. 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 i the reserved apple mixer until just combine. Divided the
batter among the prepared muffin cups. (The cups will be full).
5. 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
6. Bring 2 inches of water to a simmer in
the bottom of a double boiler (see tip, above). Combine 1 cup brown sugar and ¼
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 eggs
white, cream of tartar and pinch of salt. Beat with an electronic mixer on high
speed until the mixer 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 ½
teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting
onto the cooled cupcakes and sprinkle cinnamon n top, if desired.
Note:
Dry eggs whites are
pasteurized so this recipe is a wise choice i dishes that call for an uncooked
meringue. Look for brands like just whites i the baking or natural-foods
section of most supermarkets.
