Apple Cupcakes with Cinnamon-Marshmallow Frosting
"Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread...."
INGREDIENTS
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1 1/2 cups shredded peeled apples
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1/2 cup diced dried apples
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3 tablespoons packed light brown sugar, plus 3/4 cup, divided
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1 teaspoon ground cinnamon, divided
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1/3 cup canola oil
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2 large eggs
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1 teaspoon vanilla extract
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3/4 cup whole-wheat pastry flour
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3/4 cup cake flour
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup nonfat buttermilk
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1 cup light brown sugar
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1/4 cup water
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4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
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1/4 teaspoon cream of tartar
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Pinch of salt
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon, plus more for garnish
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