I finally decided on what to make with my apples. I settled on apple cupcakes because I've never made them before and I always enjoy a challenge and trying new things. Frosting wise I decided to use the maple butter that I bought in Canada this summer and then I'll top that with a dollop of fresh whipped cream (yes, I know I'm obsessed with it... in fact I should probably have a blog that talks just about whipped cream).
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| mini cupcakes with maple butter and fresh whipped cream |
Ingredients:2 1/2 cups flour
2 tsps baking powder
1 tsp fine salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg (or ginger)
8 tbs unsalted butter (1 stick) at room temperature
1 cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 large eggs
3/4 cup heavy cream
4 medium baking apples (I used a selection of apples from when I went apple picking this weekend)
Preheat the oven to 350°F. I made a tray of regular sized muffins and a tray of mini muffins. I had extra batter, so I also made 3 additional regular sized muffins.
Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Mix together to break up any lumps and put to the side.
In another bowl, mix the butter with a electric mixer on a medium-high speed for about 2 minutes.
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| apple batter!! |
Line the muffin tins and then fill until about 3/4 full. Tap the tin to make sure there are no air bubbles. Bake until a toothpick inserted into the center of the cupcakes comes out clean or until the top is nicely golden. Rotate the pans about halfway through the baking time. My oven needed about a half hour for the cupcakes to be fully cooked.
Remove the cupcakes from the pans and let cool completely before frosting.
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| Oh my goodness... Just delicious! |
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