Apple Cupcakes With Cinnamon Marshmallow Frosting Recipes

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 MARSHMALLOW CINNAMON FROSTING

Steps:

• To prepare the cupcakes: Line 12 (1/2 cup) muffin cups with cupcake liners or coat with nonstick cooking spray and set aside. Preheat oven to 350 degrees Fahrenheit. Sift together the flour, baking soda, salt, ginger, nutmeg and cinnamon. Set aside.
• With an electric mixer set at medium speed, combine the sugar, oil, eggs and vanilla; beat 2 minutes. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Scrape the sides of the bowl as needed. Fold in the grated apple. Divide the batter among the prepared muffin cups.
• Transfer the batter to the prepared pan. Bake in the preheated oven for about 20-25 minutes, or until the cupcakes test done in the center. Cool in the pan 5 minutes before unmolding onto a rack. Let cool completely on a wire rack for about an hour before frosting.
• Put egg whites, sugar and cream of tartar in a metal bowl. Set over a saucepan of about 2 inches of simmering water. Whisk until sugar is dissolved and whites are warm (approximately 4 minutes).
• Transfer the egg white mixture to a bowl. Beat until stiff glossy peaks form (about 7 minutes). Beat in vanilla and ½ teaspoon cinnamon. Spread or pipe the frosting onto the completely cooled cupcakes and sprinkle cinnamon on top.

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.