Black-bottom Apple Cupcakes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Different but yummy. From Woman's Day. Ingredients:
1 1/2 lb granny smith apples, peeled, halved, cored and cut in 1/2-inch pieces (4 cups) |
3/4 cup packed light-brown sugar |
1 t unsalted stick butter |
6 oz cream cheese, softened |
1 large egg |
3/4 cup all purpose flour |
1/2 cup apple juice |
3 t each oil and unsweetened cocoa powder |
1 1/2 tsp cider vinegar |
1 tsp vanilla extract |
1/2 tsp each baking soda and cinamon |
1/4 tsp salt |
Directions:
1. Heat oven to 350. Line 12 regular-size (2 1/2-inch-diameter) muffin cups with paper liners.
2. Heat a large nonstick skillet over high heat. Stir in apples, 1/4 cup brown sugar and the butter. Cook, stirring once, 5 minutes or until apples are caramelized. Let cool.
3. Meanwhile beat cream cheese, 1/4 cup brown sugar and the egg in a small bowl with mixer on medium speed 1 minute or until smooth, light and fluffy. Set aside.
4. Put remaining 1/4 cup brown sugar and rest of ingredients (except cooked apples) in a medium bowl; stir with a wire whisk until well blended. Divide evenly among muffin cups. Top each with 1 T apples, 1 heaping T cream cheese mixture, then the remaining apples.
5. Bake 30 minutes or until cheese mixture has puffed and set. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely. Remove paper liners before serving.
6. Per cupcake: 211 calories; 10 g fat; 29 g carb
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