So my first submission is what I have decided to call the Apple Dip Cupcake. It is an apple cupcake frosted with a peanut butter concoction that is supposed to be used as an apple dip but is the perfect consistency for frosting!
Anyway, here are the recipes!
The Apple Cupcakes started with a recipe from Martha, and the only thing I changed was the way the apples were cut (she said to grate them, I diced mine).
Makes 2 Dozen.
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 cups diced apples, (about 1 3/4 pounds)
For the frosting, I used a recipe from allrecipes.com:1 (8 ounce) package cream cheese,softened1 cup peanut butterDirections:Mix em up and pipe it onto the cupcakes!1 cup packed brown sugar1/4 cup milksome vanilla
- Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
- Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.