Saturday, September 3, 2011
Spiced Apple Cupcakes with Vanilla Frosting
So I'm finishing off my dissertation, spending the next two weeks at a course, then packing off my stuff moving to a different country - so what do I do? Cupcakes. In my defense, I've at least chosen a method of procrastination that has delicious results. These cupcakes reminded me carrot cake (which I love) because of the taste of cinnamon and mixed spice added to the apple. You could easily make them cream cheese frosting instead of vanilla.
For the cupcakes:
2-3 medium apples, peeled then coarsely grated (about 2 cups)
3/4 cup caster sugar
60g unsalted butter, softened
1 cup plain flour
1/2 tsp salt
1 tsp bicarb soda
1 1/2 tsp ground cinnamon
1/8 tsp all spice
1 tsp pure vanilla essence
Preheat oven to 180 degrees C (350 degrees F) and line a cupcake tin with papers. Mix together flour, bicarb, salt, cinnamon and all spice in a bowl and set aside. Using an electric mixer on high speed, beat butter and sugar together until pale and fluffy in a large mixing bowl, about 5 minutes. Continue beating on high speed and add vanilla and the egg, beating until combined. Beat in grated apple, don't freak out at this point if the mixture looks slight weird and curdled. With your mixer on low speed, gradually add flour mixture until just combined. Spoon mixture into lined tin, filling papers 3/4 full. Bake in the oven for 18-20 mins, or until cupcakes are cooked through (test with a skewer) and brown on top. Remove from the oven and cool in tin for 5 minutes, then remove from tin and cool completely on a wire rack.
For the frosting:
2 cups (230 grams) icing sugar, sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed (I ended up adding more icing sugar until it was the right piping consistency).
sources: raspberri cupcakes, joyofbaking