Cinnamon Apple Cupcake Goodness!

26 Oct

Whew! I had time this weekend to actually pay a visit to my lonely kitchen. I had a good family friend coming up from San Jose yesterday, so on Saturday night I got right down to work my creative touch. :)

I originally wanted to make pumpkin spice cupcakes because I had a great recipe from Sur La Table, but at the grocery store, in an attempt to save money, I decided not to buy the pumpkin canned puree. I decided I’d make cinnamon apple cupcakes instead. They’re just as festive for Fall and I planned to munch on the apples during the week, so I bought a giant bag of Fuji apples. I prefer the Washington Gala apples, but they were out. This did not stop me though because I was determined to create something wonderfully tastey and yummy smelling.

Where did I get the inspiration for the cinnamon  apple cupcakes? Well, from my trusty source, Joy of Baking. (If you have not checked out this site before, I recommend it! Stephanie Jaworiski is a wonderful baker who compiles great recipes from real cookbooks, so messing up is hard to do). I have live feed from Stepahnie’s site Joy of Baking on MyYahoo! so I saw the headline for apple cake a week or two ago and have been dying to make it ever since!

Cinnamon Apple Cupcakes

Cinnamon Apple Raison Cupcakes

Recipe Adapted from Joy of Baking recipe found here
Makes 6-8 servings.

Ingredients

Apple Cake:

  • 3/4 cup (75 grams) chopped walnuts or pecans I omitted these
  • 1 pound (454 grams) apples – I only used 1/2 lb (4 medium apples) because I did not chop them as fine as the recipe called for
  • 1-2 tablespoons freshly squeezed lemon juice to keep the apples from browning and to give a zing, but it’s not that necessary
  • 1 1/2 cup (195 grams) all purpose flour
  • 3/4 cup (150 grams) granulated white sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon I recommend 1 1/2 tsp as well as 1/2 teaspoon of pumpkin spice :)
  • 1/4 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, melted
  • 2 large eggs
  • 1/2 teaspoon vanilla extract – I used 1 tsp
  • 2 tablespoons milk
  • 1/3 cup (50 grams) raisins

Glaze (optional): – Didn’t need it

  • 1/3 cup (85 grams) apricot preserves or jam

Procedure

  1. Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan and then line with parchment paper or wax  paper. For cupcakes, line a regular-sized cupcake pan with 12 paper liners.
  2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from oven and cool on a wire rack and then coarsely chop.
  3. Peel, core, and coarsely chop the apples.  (To coarsely chop means to cut into 3/16 inches (1/12 cm). I didn’t know this, so my apple pieces turned our somewhat large. Toss with 1 – 2 tablespoons of lemon juice.
  4. In the bowl of your electric mixer (or with a hand mixer), combine the flour, sugar, baking powder, ground cinnamon, and salt. Add the melted butter, eggs, and vanilla extract and beat until fully incorporated. Fold in the chopped nuts, raisins, and chopped apples. If the batter is thick, stir in the milk.
  5. Transfer the batter to the prepared pan and smooth the top. For me, the apple chunks seemed to large so I worried that I end up with flat cupcakes, but the batter rose above the apples. Bake in preheated oven for about 35 – 45 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
  6. While the cake is still warm, prepare the glaze. Place the apricot jam or preserves in a small saucepan and warm over medium heat until liquid. Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. Alternatively, place the apricot jam or preserves in a small bowl and heat in the microwave. Using a pastry brush, spread the warmed preserves over the apple cake.
  7. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

The Taste

Well, I have to say that these were definitely good, tasty, and delicious smelling. I can’t say it wow-ed me completely, but it was still yummy. Plus the texture was soft like a cake should be. It was no way like a dense muffin. These are great for the chilly evenings and wonderfully paired with some hot apple cider, hot chocolate, or milk. Of course, there are other things too. :) Hope you enjoy this little bit of goodness from my kitchen to yours!

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