Dark And Stormy Apple Cupcakes Recipe 465 Food

APPLE CUPCAKES

Steps:

• For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
• Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
• Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
• Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes 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 from the tin and cool completely.
• Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
• For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.

APPLE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line muffin tins with cupcake papers.
• Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
• Cool; add flour and soda.
• Fill paper lined cupcake tins 2/3 full.
• Bake until cupcakes spring back when touched in the center.

DARK AND STORMY

Steps:

• For the quick ginger beer: In a large saucepan add the grated ginger (along with any juice), allspice berries, cloves, sugar and 2 cups water. Bring to a boil, stirring occasionally, then remove from the heat. Add the lime zest and let steep while it cools, about 30 minutes. Strain into a pitcher and stir in the lime juice. Fill with sparkling water. Serve over ice within one day or use in a dark and stormy cocktail. Makes 5 cups.
• For the dark and stormy: Fill a highball glass halfway with crushed ice. Add the rum and 5 to 6 ounces ginger beer. Top with lime juice, stir and garnish with lime slices. Serve immediately.

DARK AND STORMY APPLE CUPCAKES RECIPE - (4.6/5)

Steps:

• Preheat oven 350 degrees Cupcakes In a medium sized bowl whisk together flour, baking soda, salt, ginger and nutmeg. Set aside. In a mixer fitted with a paddle, cream together butter and sugar until light and fluffy. On lowest speed add egg and vanilla until incorporated. Next, peel, core and finely chop apples. Zest one lime, cut in half and squeeze the juice of half the lime (reserve other half for frosting). Mix the lime zest and lime juice with apples. Pour apples in to the mixer and mix to incorporate. Slowly add dry ingredients scraping down the sides. Spoon batter in to lined cupcake pan. Bake 20 minutes. Remove and cool completely. Frosting Using a hand or stand mixer beat butter adding small amounts (about 1/4 cup) of powdered sugar at a time. Beat frosting until creamy. Finally, beat the vanilla, rum and reserved lime juice in to frosting. Spoon frosting in to a piping bag and frost cupcakes. Yields 12 cupcakes

DARK AND STORMY

Steps:

• Take 2 cups of the ginger beer and fill an ice cube tray with it. Place in the freezer until firm.
• Combine the remaining 6 cups ginger beer, the rum, lime juice, simple syrup and sliced limes in a pitcher; cover and refrigerate until cold. Add the ice cubes just before serving in tall glasses.

DARK & STORMY CUPCAKES

Steps:

• I have been instructed by the owner of the originating blog to remove this recipe.