Last weekend, I did something I’ve been wanting to do for months:Â I went apple picking!Â I have no idea why this activity has been so persistently stuck in my mind, but I did find the outing very satisfying.Â It was a beautiful day, and cool enough that there weren’t hordes of bees swarming the falling/rotting apples.Â I picked a variety of Gala, Macs, Northern Spy, and Macoun apples.Â The apples were huge!
Since payment was based on bag size, not weight, I packed mine to the seams.Â After hauling the apples up the nine thousand flights of stairs I have to conquer to arrive at my apartment…Â I realized that I had no idea what to do with that many apples.Â First, I made applesauce.Â Then, I made apple pies.Â And my favorite – apple cupcakes!Â I’m still obsessing over Cupcake Project, and although I’ve been eying all of her apple creations, that’s not where I worked from.
I took the general idea from Martha Stewart.Â My recipe is below.
- 2 C flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp salt
- 1 stick melted butter
- 2 c brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 c shredded apples*
*I used a mix of apples.Â Because they were so insanely fresh, there was a lot of juice and not a ton of apple shreds.Â If you prefer, you can use 3 or 3.5 cups of apples and fill in the rest with apple juice.Â Potentially apple cider – experiment!
- Preheat oven to 350.Â This batter makes around 30 cupcakes; line pans with cupcake papers ahead of time and set aside.
- Whisk the flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl and set it aside.
- Mix the butter and sugar in a (large) separate bowl, using an electric mixer.Â When they’re pale and fluffy, add in the eggs and vanilla.
- Reduce mixer speed to low; add in apples.
- Slowly add in flour mixture; scrape sides of bowl down as necessary.Â Stir until completely combined.
- Divide batter between cups.Â I filled mine about halfway, but they didn’t rise enough to make frosting easy.Â I recommend going more around 3/4 full and make fewer if necessary.
- Bake about 20 minutes, until cupcakes are slightly springy to touch.
- Remove from cupcake tins and transfer to a wire rack; let them cool there.
- 1 1/4 c confectioner’s sugar
- 1 stick butter, room temp
- 1 tbs honey
- 1/8 tsp cinnamon
- 1/2 tsp lemon extract
Combine all ingredients in medium bowl.Â Mix with electric mixer until smooth (about 3 minutes).
I piped the frosting onto the cupcakes using a pastry bag and star tip.Â The best advice ever?Â Put the pastry bag onto a cup or jar the way you would a garbage bag onto the can, with the edges folded over the lip.Â Scoop frosting into the bag, and voila!Â No sticky mess!
Frosting may need to be refrigerated briefly before using on cupcakes.Â Make sure the cupcakes are completely cool beforehand as well.
Once again, my photo doesn’t do the product justice.Â Trust me, though – they’re delicious!