These delicious, moist cupcakes are just as delicious without the frosting. Shredded apples replace some of the oil and help keep these little cakes moist.
INGREDIENTS:
Cupcakes
1 1/2 cups shredded peeled apples
1/2 cup dried apples, diced
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Frosting
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish
METHOD:
To prepare cupcakes:
Preheat oven to 350°F. Line a standard 12 (1/2-cup) muffin cup pan with cupcake paper liners.
Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Toss the mixture together to combine. Set aside.
Using an electric mixer, beat canola oil and the remaining 3/4 cup brown sugar in a large mixing bowl 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 longer.
Combine whole-wheat flour, cake flour, baking soda, salt, and the remaining 3/4 teaspoon of 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 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 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 a 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.
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.
SOURCE: Recipe adapted from EatingWell.com
