{Roasting the apples before putting it in the batter--GENIUS!!!}
I made these for my brother's Welcome Home party--not that I need an excuse to make delicious food! I figured that while he was here enjoying the fall, he should make every day (and second) count by filling up on roasted and spiced fruits and vegetables of the season!
{Pre-roasting--I used MacIntosh. They have spots because I might have waited ALMOST too long to make this recipe!}
{Roasted--they were really dry--it was strange}
{Chopping apples}
{After adding the eggs}
{About to start alternating flour and applesuace mixture}
{Folding in roasted apples to the batter}
Roasted Apple Spice Cupcakes
Makes 40 cupcakes
Ingredients
6 apples, any variety you prefer, peeled, halved, and cored
3 3/4 cups all purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3/4 cup honey
2 1/4 cups unsweetened applesauce
1 1/2 sticks butter, room temperature
3/4 cup dark brown sugar
3 large eggs, room temperature
- Preheat oven to 375.
- Line a roasting pan with parchment paper; place apples face down on the paper and roast in a single layer until dry to the touch about 20 minutes. Cool.
- Reduce oven to 350.
- Line cupcake tin with liners (if making a cake, grease pan).
- In a large bowl, whisk dry ingredients together until combined.
- In another bowl, whisk honey and applesauce together.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs to butter mixture one at a time until incorporated.
- Add 1/3 of flour mixture to butter mixture; then add 1/2 of applesauce mixture. Keep alternating, ending with the flour mixture.
- Chop roasted apples into small, bite-size pieces and fold into batter.
- Fill cupcake liners to the top (batter doesn't rise much).
- Bake 15-20 minutes or until an inserted toothpick comes out clean.
What foods do you start making when fall comes?
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