|Apple cupcake topped with apple shaped candy|
Spring is here! In Seattle, the days are getting longer and I can even *almost* feel a tinge of warmth in the air. Gone are the days when I need to crouch down near the heat return in the morning as I wait for the hot coffee to brew. The change in weather is already leaving me refreshed after a cold winter. Spring is a season of renewal, are you doing anything to recharge for the year?
Speaking of the welcoming arrival of spring, I am already craving local peaches, berries, fresh carrots and vegetables. However, the only local fruits available here now are still overwintered local apples and imported tropical fruits like bananas, oranges and berries- not many options yet. So, I decided to go with an apple-based cupcake. Adding apples to cupcakes will cut down on the amount of flour used while at the same time packing in flavors. Apple cupcakes are best paired with a cream cheese frosting because the tanginess from the cream cheese compliments perfectly with the natural tanginess form the apples. It is also not as sweet compared to traditional buttercream frosting. I also like to top cupcakes with edible toppings, so I molded my own apple shaped candy to top the cupcakes. The cream cheese frosting is thick and dense enough to support the candy without sagging the frosting. Enjoy!
Apple Cupcake Recipe
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Yield: 24 Cupcakes
2 cups apples, skin on, grated
2 cups sugar
2 cups water
1 cup butter
2 teaspoon cinnamon
2 teaspoon nutmeg
1/2 teaspoons ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1. Preheat oven to 350 degrees Fahrenheit.
2. Line a muffin tray with cupcake papers.
3. Wash and grate apples in a medium sized sauce pan.
4. Add sugar, water, butter, cinnamon, nutmeg and cloves into the same sauce pan and bring the mixture to a boil.
5. Let the mixture cool (about 30 mins)
6. Add flour and baking soda in the sauce pan and stir until combined. Do not overmix.
7. Fill the paper lined cupcake tins to 2/3 full. These cupcakes do not expand a lot, so if you need the cakes to be slightly taller, you can fill it *almost* all the way to the top.
8. Bake for about 30 mins, or until the cake tester turns out clean when tested. It is hard to overbake this cake because it is quite a moist batter.
Apple Candy Recipe
Yield: 12 Apple Shaped Candies
6 oz (half a bag) of colored candy (Pick any color of your choice. We picked pink.)
Apple Candy Mold
1) In a small sauce pan, fill it halfway with water and bring to a boil.
2) Put a heat safe bowl over the hot water and put the candy inside.
3) In about 10 mins, the candy should have melted. Make sure the candy is completely melted by ensuring that it has a good, thin, flowing texture.
4) Add the candy to the apple shaped candy molds and stir with a toothpick.
5) Lift the mold carefully and tap the mold to eliminate air bubbles.
6) Let sit at room temperature for 1 hour, then transfer to refrigerator to finish cooling.
7) When the candy is completely set, remove them from the mold. The candy release should be clean and flawless if the candy has set properly.
Cream Cheese Frosting
Yield: About 1 dozen if you are piping it high, 2 dozen if more flat.
8 oz cream cheese, chilled
1 stick butter, at room temperature
3 1/4 cups confectioners' sugar, sifted
4 tsp clear vanilla extract
1) Beat the butter and cream cheese together until it is smooth, light and fluffy. This will take about 2-3 minutes on high.
2) Add in the confectioners' sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more.
3) Add the clear vanilla extract.
4) Carefully load the icing into a large icing bag fitted with a tip of your choice.
5) Frost cupcakes!
Apple Cupcakes: Adapted from Dayla @Food.com
Apple Candy Toppings: A Browncookie.com original
Cream Cheese Frosting: Adapted from Annie-Eats who adapted it from Confections of a Foodie Bride
Browncookie.com: Apple Candy Mold
Browncookie.com: Red Baker's Twine
Browncookie.com: Piping Tips
Wilton.com: Pink Candy Melts *
*Browncookie.com is an authorized distributor of Wilton.
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