Apple Cupcakes

Tuesday, August 17, 2010

I promised Ezekiel, with his start of second grade, this week, that I'd make him a little, back-to-school dessert.  I meant to fulfill my promise this weekend, but guys, I'm telling you, we just keep getting hit, left and right, by the sickies.  Adina was diagnosed with mono, as well, and BJ and I were down hard with a stomach bug.  Ezekiel was the cutest, little nurse bringing us water and running errands for us.  Anyway, I was up and moving, today, slowly, but moving, none-the-less, and found a few minutes to make him these pretty cupcakes from  I apologize, in advance, for the the graininess of the pictures.  Our kitchen lighting isn't the best.
Apple Cupcakes
2 1/4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 tsp. pure vanilla extract
4 cups coarsely shredded apples

Preheat oven to 350 degrees.  Line two standard muffin tins with paper liners; set aside.  Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.  Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about five minutes.  Mix in eggs and vanilla.  Reduce speed to low; mix in apples.  Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.  Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes.  Remove cupcakes from tins; transfer to a wire rack; let cool completely.
I frosted them with a scrumptious cream cheese frosting, which I'll post the recipe for, below, and topped them off with Tootsie Roll stems and mint leaves.  He was super excited!
Cream Cheese Frosting
8 oz. softened cream cheese
1/2 cup soft margarine
1 tsp. vanilla
3 cups powdered sugar
small amount of milk to mix

Combine all ingredients with 1 Tbsp. milk or more, and mix until smooth.  Enjoy!

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