Wednesday, January 25, 2012
Applesauce 'n Cinnamon Cupcakes (Mupcakes?)
Uh..yummm! I have a quick recipe to share with y'all. With the cable/internet out and the washing machine dead, what's a girl to do?...Bake, duh. I used my new mini cupcake maker again, and decided to try a more savory cupcake..or so I thought. The cupcakes actually seemed more like a moist muffin than a cupcake as I decided not to frost them. I opted out of icing, as the mupcakes (muffin/cupcakes?) themselves were quite sweet. I chose to top them with a little pinch of granulated sugar, and they were delicious. The fun part about these is that they can be adapted greatly. I considered adding things such as chocolate chips, craisins instead of raisins, coconut, etc. Play around and see what you think. Enjoy! :)
Applesauce & Cinnamon Cupcakes
(Adapted from the book 500 Cupcakes)
1/2 cup (1 stick) sweet butter, softened
1/2 cup plus 1 tbsp. granulated sugar
1 cup cake flour
1 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/4 cup buttermilk (I used regular 2 percent and added about a tsp of white vinegar)
3/4 cup unsweetened applesauce (not sure if mine was unsweetened or not)
3/4 tsp. cinnamon
1/2 cup chopped pecans
1/2 cup golden raisins
1 small red eating apple, thinly sliced for topping (optional)
granulated sugar for topping (optional)
Preheat oven to 350 degrees F (or your mini cupcake maker!). Grease a 12-cup muffin pan. Place butter, sugar, flour, baking powder, salt, eggs, and buttermilk in a bowl and beat with an electric mixer until smooth and pale, about 2 minutes. Stir in remaining ingredients inlucing applesauce, cinnamon, pecans, raisins, and any other mix-ins you want to try.
Spoon batter into the cups. Lay the apple slices if using on top and sprinkle with a little sugar.
Bake for 25-27 minutes. Remove pan from oven and cool for 5 minutes. Remove cupcakes and cool on a rack. Serve warm.