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Title: Apple Cupcakes with Cream Cheese Frosting
Categories: Fruit Cake
Yield: 12 Cupcakes
| 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 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground Cinnamon |
| 1/8 | ts | Ground Nutmeg |
| 1/4 | ts | Ground Cloves |
| 2 | lg | Eggs |
| 1/2 | c | Canola Oil; or Corn Oil |
| 1 | ts | 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 |
Position rack in middle of oven. Preheat oven to 350øF. 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.
Source: Medford Mail Tribune, 20 December 1994 Typed by Katherine Smith
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