Sunday, September 20, 2009

Apple-Cinnamon Cupcakes with honey for a sweet new year!



Although it's September, it's a new year in the Jewish calendar, which is marked by the holiday Rosh Hashana. Apples dipped in honey are traditionally eaten for a sweet new year. Another holiday, another reason to make cupcakes :)



I originally envisioned apple cupcakes with a whipped honey frosting. I altered a recipe from the cupcake book 500 Cupcakes. I have had both positive and negative baking experiences with that book. It irks me that there aren't really 500 cupcake recipes (there are muffins and many of the recipes are slight alterations of simple recipes), but I thought that their applesauce and cinnamon cupcakes might be a good starting point for an apple cupcake.

In the end, the cupcake came out very sweet and tasty so it didn't really need frosting. I ended up putting some sort of honey and butter concoction as a light glaze on top. It simply involved boiling butter, added some egg white, and then butter. I think that they would have been delicious plain, but I needed that honey for it to be apples and honey cupcakes.

So you can have your own sweet new year:



Apple-Cinnamon Cupcakes - Makes approximately 1 dozen cupcakes
  • 1 stick unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup all-purpose flour
  • 2 large eggs
  • 3/4 cup unsweetened applesauce
  • 3/4 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1 small apple, cut into small pieces
  1. Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners.
  2. Beat together the sugar and butter on medium speed with an electric mixer until light and fluffy.
  3. Add the eggs one at a time. Beat after each addition
  4. Add the flour and cinnamon and beat with the mixer until fully incorporated. Be sure to scrap the edges down with a rubber spatula.
  5. Pour in the applesauce and make sure it is fully incorporated either with the electric mixer or with a wooden spoon.
  6. Stir in the walnuts and chopped apple.
  7. Fill the paper liners with the batter. The cupcakes will not rise very much, so fill the liners pretty close to the top.
  8. Bake for approximately 25 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean.



The cupcakes came out a lot more dense than a regular cupcake and with the apples inside it almost seems more like a fruity coffee cake than a cupcake, but still very yummy and sweet. If you like, top with a little bit of honey once the cupcakes have cooled and serve.

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