Cupcake Hero November (hopefully entry 1)

Since I was such a slacker and missed Cupcake Hero completely in October, I decided to get a jump on November early! And, luckily, November is all about peanut butter, so I have some very happy co-workers and family members!

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).

INGREDIENTS

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)

• DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  For the frosting, I used a recipe from allrecipes.com:
  INGREDIENTS:

  1 (8 ounce) package cream cheese, softened 1 cup peanut butter Directions: Mix em up and pipe it onto the cupcakes!

  1 cup packed brown sugar 1/4 cup milk some vanilla