Tuesday, November 11, 2008

Cran-Apple Cupcake




Cran-Apple Spice Cupcake with Honey Spice Frosting

Oh AMAZING! They are insanely moist and the flavor is outstanding! The frosting is wonderful! And after sharing, one co-worker of mine said, " Jade, you should have brought me a whole ramackin of this frosting to dip my cake in, it's so good (laugh, laugh).",hehe I love peoples' responses they say the funniest things.

Later that day and back at home I had realized I'd left a cupcake halved and sitting on the table for the entire day with my heater running and when I returned home it was still extremely moist, they are absolutely perfect! This is a great recipe for the holidays! Great for taking to dinner parties and they are really simple to make, your guests will be impressed. Enjoy.

Thank You Martha Stewart for the base of this recipe! However I did change the recipe by adding 1/2 a tablespoon of vodka (or more...whatever) to your chopped cranberries before you set them aside to really put you in the holiday spirit

Cran-Apple Cupcake

12 drops of Wilton cake release or baking cups
1 medium Granny Smith apple, peeled, cored, and quartered
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon plus 2 pinches salt
1/2 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice
1/4 cup fresh ice cold cranberries, chopped
2 large eggs
1 cup buttermilk, room temperature
1/2 cup (1 stick) unsalted butter, melted
Directions
Preheat oven to 400 degrees. Grease a 12-cup standard cupcake pan with cake release or cooking spray; set aside. Cut 4 apple quarters into 1/4-inch dice. Measure 1/4 cup whole cranberries while freezing cold and chop in your food processor or blender for about 1 minute, bigger chunks are ok; and Whisk together sugar, flour, baking soda, salt, and cinnamon in a medium bowl. add diced apple; toss to coat. In a small seperate bowl add cranberries and 1 tablespoon of flour mixture to coat cranberries. set aside. Whisk together eggs, buttermilk, and butter in a small bowl. Gently fold buttermilk mixture into flour mixture until just combined; then gently fold in chopped, coated cranberries and pumpkin pie spice; do not overmix. Divide batter among cupcake cups, filling each about three-quarters full. Bake until cupcakes are brown around edges and spring back when touched, 16 to 18 minutes. Let cupcakes cool slightly, about 5 minutes, before turning out of tin onto a wire rack. Frost Cupcakes can be stored in an airtight container at room temperature up to 2 days


Honey Spice Frosting
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey
1/8 tsp. cinnamon (optional)
Frosting Directions
Make Honey Frosting: In a medium bowl, whisk butter, cinnamon, cream cheese, and honey until smooth.

Frosting can be refrigerated and stored upto 7 days in an airtight container. Use it on a bagel, or let your kids dip apples in it, this frosting definately won't go to waste!


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4 comments:

Fabby's Cupcaker ;) said...

Sorry for my english. Is very bad!

Here in Mexico it is not so easy to find fresh cranberries. Only we have them dehydrated (dry) and in juice. I was charmed with your cupcakes. Please, do you reserve a delicious cupcake for myself?

Good luck in the challenge

Regards!!!

diva said...

these do look so moist and yummy! the honey frosting is fab idea too. :)

bonnie said...

yum~

Kevin said...

Those cupcakes look great!