Apple Cupcakes With Marshmallow Cinnamon Frosting Food

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 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.

CINNAMON APPLE CUPCAKES

Steps:

• Cinnamon Apple Cupcake:
• Preheat the oven to 350°F. Line two standard cupcake tins with 15 paper liners.
• Using a stand or hand mixer, cream together the sugar and butter on medium speed in a large bowl.
• Slowly add in eggs, one at a time, and mix on medium speed until combined.
• Reduce speed to low and add vanilla extract, milk, and sour cream.
• In a separate bowl, combine both flours, baking soda, salt, and cinnamon. Slowly add dry ingredients to wet ingredients, and mix on medium speed until smooth, about 2 minutes.
• Using a large spoon, fill the cupcake liners three-quarters full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
• Cinnamon Apple Filling:
• In a small saucepan over low heat, combine diced apple with sugar and cinnamon.
• Simmer for 15 minutes, stirring occasionally, until apples are soft.
• Set aside to fill cupcakes with later.
• Cinnamon Cream Cheese Frosting:
• With a hand or stand mixer, beat softened butter and cream cheese together on medium speed for 3 minutes.
• Add vanilla and mix on medium speed until thoroughly combined.
• Slowly add powdered sugar and beat on low for 1 minute.
• Add cinnamon and gradually increase the speed to high and beat for 3 minutes, until fluffy.
• Apple Fritter Topping:
• Combine flour and next seven ingredients including apples in a medium bowl.
• Heat the 2 cups vegetable oil in a frying pan over medium high heat for 3 minutes. Lower heat to medium, and using an ice cream scoop or large spoon, drop 1/4 cupfuls of batter into the hot oil.
• Fry about 2 to 3 minutes on each side, until golden. Remove fritters with a slotted spoon, and place on a plate lined with a paper towel to absorb the excess oil.
• Continue until all the batter is gone, being careful not to overcrowd the pan while frying.
• While hot, sprinkle the fritters with cinnamon and sugar.
• After cooled, cut fritters into pieces to top cupcakes.
• To Assemble Cupcakes:
• Once cool, poke small holes in each cupcake, using a circle pastry tip or an apple corer. Insert one tablespoon of the Cinnamon Apple Filling into each cupcake. Gently pipe each cupcake with Cinnamon Cream Cheese Frosting. Garnish with an Apple Fritter Topping piece on top of each cupcake.

APPLE CUPCAKES WITH CINNAMON-MARSHMALLOW FROSTING

Steps:

• To Make the Cupcakes: Preheat oven to 350 F. Line 12 muffin cups with paper liners. Combine shredded and dried apples in a medium bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon; set aside. Whisk together the whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl and set aside. Beat the oil and the remaining 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add the vanilla then increase the mixer speed to high and beat for 1 minute. With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the batter, starting and ending with the dry ingredients and scraping the sides of the bowl as needed. Mix until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffins cups - the cups will be full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes to a wire rack to cool completely before frosting. To Make the Frosting: Bring 2 inches of water to a simmer in a saucepan. Combine 1 cup of brown sugar and 1/4 cup water in a heatproof bowl and set it over the saucepan. Heat, stirring until the sugar dissolves, 2-3 minutes. Add the reconstituted egg whites, cream of tartar and pinch of salt to the bowl and beat with an electric mixer on high speed until the mixture is glossy and thick, 5-7 minutes. Remove the bowl from the heat and continue beating for 1 minute to cool the frosting. Add the vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and garnish with extra cinnamon, if desired. (The frosting stiffens after made so you will want to frost the cupcakes soon after making it.)