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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tart Granny Smith apples balance out fragrant cinnamon in these classic fall cupcakes. A simple glaze tops the mini cakes, giving them an upscale look and a just-right sweetness. Ingredients:
1 large granny smith or other tart apple, peeled |
3/4 cup all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon cinnamon |
pinch of salt |
1/2 cup sugar |
1 large egg yolk |
1/2 cup milk |
1/4 cup vegetable oil |
1/2 teaspoon vanilla extract |
1/3 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. Make cupcakes: Preheat oven to 375°F. Line a 6-cup muffin tin with paper liners. Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Squeeze grated apple in a fine-mesh sieve over sink to remove excess moisture.
2. In a large bowl, mix flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk yolk, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.
3. Fill each muffin cup two-thirds full. Bake until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool.
4. Make glaze: Whisk confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over cupcakes and serve.
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