Thursday, May 19, 2005

Apple Cupcakes with Cinnamon-Marshmallow Frosting

Apple Cupcakes with Cinnamon-Marshmallow Frosting (Adapted from Eating Well)

For the cupcake batter

3/4 cup cake flour
3/4 cup whole-wheat pastry flour
1 teaspoon cinnamon, divided
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups shredded apples
1/2 cup diced dried apples
3/4 cup plus 3 tablespoons packed brown sugar, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk

For the frosting

1 cup packed brown sugar
1/4 cup water
2 large egg whites
1/4 teaspoon cream of tartar
pinch salt
1 teaspoon vanilla
1/2 teaspoon cinnamon

To prepare the cupcake batter

In a medium bowl, whisk together flours, 3/4 teaspoon cinnamon, baking soda and salt.

In a small bowl, stir together shredded apples, dried apples, 3 tablespoons brown sugar and remaining 1/4 teaspoon cinnamon.

In a large mixing bowl, beat together oil and remaining 3/4 cup brown sugar until well combined. Mix in eggs, one at a time, beating until combined after each. Mix in vanilla - increase speed to high and beat for 1 minute.

Alternately add the flour mixture and buttermilk to the batter, beginning and ending with flour mixture. Stop and scrape down the bowl as needed during this process, mixing just until combined. Fold in shredded apple mixture. Evenly divide the batter between the wells of a 12-cup muffin tin lined with paper liners (the cups will be very full).

Place muffin tin into the oven and bake until a toothpick placed in the center of the cupcake comes out mostly clean with a few moist crumbs attached, about 18 to 22 minutes. Remove from the oven and let cool for 2 minutes before carefully transferring the cupcakes to a wire rack to cool completely.

To prepare the frosting

In a large mixing bowl, add sugar, water, egg whites, cream of tartar and salt. Whisk mixture together just to combine. Set bowl over the simmering water, making sure the bottom of the bowl does not come in contact with the water, and whisk gently until the egg whites are hot and the sugar has dissolved, about 3 minutes. Beat with an electric mixer on high until the mixture is very thick and glossy, about 5 to 7 minutes. Remove bowl from the simmering water and continue to beat for 1 minute to cool mixture down. Beat in vanilla and cinnamon just until combined.

Pipe or spread frosting on cooled cupcakes.

Makes 12 cupcakes.

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