I love the fall! I love everything about it from the crisp air, the shifting light, and the endless delicious produce. The Professor and I recently went apple picking on the North Fork and boy did we get some apples. Here is my latest recipe inspired by the crisp and flavorful apples we picked at Harbes Farm.
Apple Cupcakes with Honey Cinnamon Frosting
Ingredients:
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
2 tsp Baking Powder
1/2 tsp Banking Soda
2 tsp Cinnamon
1 tsp salt
2 tsp Vanilla
3 Eggs
1 Cup Vegetable oil
2 Cups Grated Tart Apple (and juice from the grated apples)
Active Time: 20 Minutes
Inactive Time: 25 Minutes
Yields: 18 Cupcakes
Directions:
Preheat oven at 350. In the bowl of a mixer combine the sugars and oil until combined. Add the vanilla and eggs and mix on medium until full incorporated. Sift all dry items together and add to wet ingredients. Mix until the batter is smooth. Fold in the grated apples and remaining juice and stir until incorporated. Fill lined cupcake tins 3/4 of the way and bake for 12-15 minutes or until the toothpick comes out clean. Let cool completely before decorating. When cooled cut a 1/2 inch hole in the center. Fill it with apple filling and set aside to frost.
Apple Filling and Topping
2 Large Tart Apples Finely Chopped
2 Tbsp Brown Sugar (preferably dark)
1 Tbsp Unsalted Butter
1 tsp Lemon Juice
1/4 tsp Salt
Directions:
Melt the butter over medium heat in a cast iron skillet, or heavy bottom pan. Add all of the ingredients and heat until apples are soft and the sugar starts to caramelize. Take the apples off the heat and set aside.
Honey Cinnamon Buttercream
1/2 Cup Unsalted Butter (1 Stick)
2 Tbsp Honey
1/ 1/2 Cinnamon
2 Cups Confectioner's Sugar
3-5 tsp water
Directions:
Mix together the butter, honey, cinnamon, and 2 tsp of water. With the mixer on low, add the confectioners sugar. Keep beating it until it becomes smooth. If the texture is too thick add water one teaspoon at a time until you reach desired consistency. Once cakes are cooled and filled, frost them and use the remaining caramelized apples for decoration.
Apple Cupcakes with Honey Cinnamon Frosting
Ingredients:
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
2 tsp Baking Powder
1/2 tsp Banking Soda
2 tsp Cinnamon
1 tsp salt
2 tsp Vanilla
3 Eggs
1 Cup Vegetable oil
2 Cups Grated Tart Apple (and juice from the grated apples)
Active Time: 20 Minutes
Inactive Time: 25 Minutes
Yields: 18 Cupcakes
Directions:
Preheat oven at 350. In the bowl of a mixer combine the sugars and oil until combined. Add the vanilla and eggs and mix on medium until full incorporated. Sift all dry items together and add to wet ingredients. Mix until the batter is smooth. Fold in the grated apples and remaining juice and stir until incorporated. Fill lined cupcake tins 3/4 of the way and bake for 12-15 minutes or until the toothpick comes out clean. Let cool completely before decorating. When cooled cut a 1/2 inch hole in the center. Fill it with apple filling and set aside to frost.
Apple Filling and Topping
2 Large Tart Apples Finely Chopped
2 Tbsp Brown Sugar (preferably dark)
1 Tbsp Unsalted Butter
1 tsp Lemon Juice
1/4 tsp Salt
Directions:
Melt the butter over medium heat in a cast iron skillet, or heavy bottom pan. Add all of the ingredients and heat until apples are soft and the sugar starts to caramelize. Take the apples off the heat and set aside.
Honey Cinnamon Buttercream
1/2 Cup Unsalted Butter (1 Stick)
2 Tbsp Honey
1/ 1/2 Cinnamon
2 Cups Confectioner's Sugar
3-5 tsp water
Directions:
Mix together the butter, honey, cinnamon, and 2 tsp of water. With the mixer on low, add the confectioners sugar. Keep beating it until it becomes smooth. If the texture is too thick add water one teaspoon at a time until you reach desired consistency. Once cakes are cooled and filled, frost them and use the remaining caramelized apples for decoration.
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