Orange Applesauce Cupcakes Food

SPICED APPLESAUCE CUPCAKES

Steps:

• Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until very well combined; set aside.
• In a mixer, beat butter and sugar until creamy; add egg and beat until fluffy.
• Stir in applesauce.
• Gradually add flour mixture, beating until well blended; stir in nuts.
• Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full.
• Bake in a 350°oven until tops spring back when lightly touched (20-25 min).
• let cool in pans on wire racks for about 5 minutes.
• Prepare Apple Glaze, carefully remove cupcakes, place on racks and brush with glaze.
• Apple Glaze: mix powdered sugar and apple juice until smoothly blended and of a good brushing consistency.

APPLESAUCE CUPCAKES

Steps:

• Preheat the oven to 350. Line the cupcake pans with paper liners.
• Put the sifter into the medium mixing bowl. Measure the sifted flour, baking soda, nutmeg, cinnamon, cloves, and salt into the sifter. Sift these dry ingredients into the bowl.
• Measure the shortening into the large mixing bowl. Use the electric mixer to beat the shortening until it is fluffy.
• Add the honey to the shortening and continue to beat the mixture for 2 minutes. Stop the mixer once or twice and use the rubber spatula to scrape down the sides of the bowl.
• Add half the applesauce and half the sifted dry ingredients to the honey-and-shortening mixture. Mix at medium speed until all the flour disappears. Stop once or twice to scrape down the sides of the bowl with the spatula.
• Add the remaining applesauce and dry ingredients. Mix again until everything is blended.
• Use the wooden spoon to stir in the raisins and walnut pieces.
• Spoon the batter into the cupcake liners, filling each about 2/3 full.
• Bake the cupcakes for 25 to 30 minutes.
• Poke a toothpick through the center of a cupcake. If the toothpick comes out clean, the cupcakes are done. Set them on the racks to cool.
• After 10 minutes, take the cupcakes out of the pans and let them cool completely on the racks before frosting them.

ADORABLE APPLESAUCE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until tops spring back when lightly touched. Cool in pans 10 minutes; carefully remove from pans to cooling rack. Cool completely, about 30 minutes.
• Stir paste food color into frosting in container. Spread frosting over cupcakes.
• To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake. Store loosely covered.

APPLESAUCE SPICE CUPCAKES

Steps:

• Combine all ingredients in large mixing bowl.
• Mix well.
• Fill greased or paper-lined muffin cups 2/3 full.
• Bake at 350 degrees for 25 minutes or until cupcakes test done.
• Cool for 10 minutes before removing to a wire rack.
• Frost cooled cupcakes if desired.
• *This can also make this cake in a 15 x 10 inch baking pan and frost.

APPLESAUCE SPICE CUPCAKES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

PINEAPPLE ORANGE CUPCAKES 2008

Steps:

• Cream well the butter and brown sugar, add in the egg, pineapple and vanilla.
• Combine zest with dry ingredients and combine until a light fluffy batter.
• Place into lined muffin cupcake tins and bake until tester comes away with just a few moist crumbs attached.
• Baking at 350 degrees for about 20 to 25 minutes.
• Place on wire rack, then remove five minutes later onto rack, let cool completely.
• Combine frosting ingredients adding just enough orange juice to make a spreadable frosting, to your liking.
• Frost cooled cupcakes and serve.

PINEAPPLE ORANGE CAKE/CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
• Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
• Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
• In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
• Refrigerate for at least 1 hour before serving.