Real Recipes From Real Home Cooks ®
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. Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day. | Equipment: 12 (1/2-cup) muffin cups..."
INGREDIENTS
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For Cupcakes:
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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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For Frosting:
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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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Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in
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