Cupcake Confession

I’m obsessed. It started with my discovery of “Cupcake Wars” on Hulu, then quickly progressed to countless hours of Googling photos and recipes of creative cupcakes. Because those searches had me drooling more than a newborn baby, I just had to try my hand at baking a batch of one (or five) of the different cupcakes I saw.  

 

The drizzly weather that blew in last week left me craving something comforting, something well suited for curling up in a fuzzy blanket and watching the rain hitting my window. Apples and cinnamon sounded absolutely perfect.

 

The problem? It appeared that despite all of the creative juices flowing throughout pastry chefs, not a single one of them has attempted to make a cinnamon buttercream. (Or they just didn’t bother to publish their recipes online.)

 

No matter. My humongous cupcake craving fueled my own frosting creativity, and I found myself devouring three of these beautiful creations the moment I finished their photo shoot.

 

 

Chunky Apple Cupcakes with Cinnamon Buttercream Frosting

veganized from CL’s Granny Smith Apple Cake

makes 12

These cupcakes are quite dense, but they’re the perfect comfort dessert! Peel the apple if you prefer a softer texture. Adjust the amounts of powdered sugar and milk in the frosting to your desired consistency.

cupcakes

1½ c. flour

½ tsp salt

½ tsp baking soda

½ tsp cinnamon

½ tsp ground nutmeg

1 apple, diced

1 c. granulated sugar

½ c. unsweetened applesauce

½ tsp vanilla extract

2¼ tsp Ener-G (egg replacement)

3 tbsp water

 

frosting

2 tbsp margarine, softened

1-2 c. powdered sugar

1-2 tbsp milk

1 tsp cinnamon

 

1. Preheat oven to 325°, and line 12 muffin cups with cupcake liners.
2. To make the cupcakes, whisk flour through nutmeg in a large bowl. Add the apple and mix to coat it with the flour mixture. Make a well in the center.
3. In a medium bowl, whisk together the Ener-G and water. Mix in the sugar, applesauce, and vanilla. Pour the liquid ingredients into the well in the dry, and mix just until combined.
4. Pour cupcake batter into the liners, and bake for 23-27 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean. Cool 5 minutes in the pan, then remove to a wire rack to cool completely.
5. To prepare the frosting, cream the margarine and ½ c. of the powdered sugar in a large bowl. Gradually add milk, cinnamon, and remaining powdered sugar until the desired consistency is reached. Pipe or spread onto cool cupcakes just before serving.