Apple Cupcakes With Cinnamon Marshmallow Frosting Food

PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING

Steps:

• Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
• Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

APPLE CUPCAKES WITH MARSHMALLOW FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners. Whisk the flour, baking soda, nutmeg and salt together in a medium bowl.
• Beat the butter and sugar together in a large bowl using an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the eggs, one at a time and then the vanilla, beating until smooth. Reduce the mixer speed to low and beat in half the flour mixture until just combined. Then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Stir in the chopped apples.
• Divide the batter between prepared muffin tin, filling them 1/2 way full. Bake until a toothpick inserted into the center comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove and cool completely on the rack.
• For the frosting: Beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, scraping the sides of the bowl occasionally. Add the marshmallow cream, milk, vanilla and salt and beat on low speed until blended. Increase the mixer speed to high and beat until fluffy and thick, 1 to 2 minutes. Pipe or spread the frosting on the tops of the cupcakes.

APPLE PIE CUPCAKES WITH CINNAMON BUTTERCREAM

Steps:

• Prepare and bake cake mix according to package directions for cupcakes., In a large skillet, heat butter over medium heat. Add apples and brown sugar; cook and stir until apples are tender, 10-12 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; cool completely., Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with apple mixture., In a large bowl, combine the 5 frosting ingredients; beat until smooth. Frost cupcakes. If desired, top with apple slices to serve.

APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING

Steps:

• TO PREPARE CUPCAKES:
• Preheat oven to 350°F Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
• Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
• Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
• Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
• With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
• Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
• Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
• TO PREPARE THE FROSTING:
• Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
• Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
• Add reconstituted egg whites, cream of tartar and pinch of salt.
• Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
• Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
• Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
• NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
• Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
• TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
• INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.

APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING

Steps:

• 1. Apple Cupcakes with Cinnamon-Marshmallow Frosting 1 1/2 cups shredded peeled apples 1/2 cup diced dried apples 3 tablespoons packed light brown sugar, plus 3/4 cup, divided 1 teaspoon ground cinnamon, divided 1/3 cup canola oil 2 large eggs 1 teaspoon vanilla extract 3/4 cup whole-wheat pastry flour 3/4 cup cake flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup nonfat buttermilk..Frosting 1 cup light brown sugar 1/4 cup water 4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites) 1/4 teaspoon cream of tartar Pinch of salt 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon, plus more for garnish Preparation To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.) Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting. To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering wate