Page 66 - Passion4Baking The Magazine

the apple farm:
Mercier Orchards

Apple cupcakes 2 ⅓ CUPS (300 g) ALL-PURPOSE FLOUR
3 tsp BAKING POWDER
with white 2 tsp GROUND CINNAMON
chocolate frosting ½ tsp SALT
1 CUP (225 g) UNSALTED BUTTER
1 ½ CUP (300 g) GRANULATED SUGAR
4 LARGE EGGS
⅓ CUP (75 ml) WARM MILK
4 APPLES, GRATED

FOR THE FROSTING:
7 oz. (200 g) WHITE CHOCOLATE
¾ CUP + 1 tbsp (200 g) UNSALTED
BUTTER, SOFTENED
1 ½ CUP (200 g) POWDERED SUGAR
1 tsp VANILLA PASTE
18 PECANS, TO DECORATE

Preheat the oven to 330 °F (165 °C) and line one
or two cupcake pans with paper cases.
Sift together the flour, baking powder, cinnamon
and salt and set aside.
Place the butter into a mixing bowl and beat until
very creamy, about 5 minutes.. Add the sugar
and beat for another 3 minutes. Add the eggs,
one at a time, beating between each addition.
Do not overmix.
Add the flour mixture and the warm milk followed
by the grated apples. Stir with a rubber spatula
until everything is well blended.
Divide the mixture between the cupcake paper
cases and bake for 20-25 minutes. Let cool
completely before decorating.
Make the frosting. Melt the white chocolate and
leave to cool. Put the butter and powdered sugar
into a mixing bowl and beat until very light and
fluffy. Add vanilla paste and melted chocolate,
beat until the frosting is pale and very airy. Pipe
or spread the frosting onto the cooled cupcakes
and decorate with one whole pecan per cupcake.
Yields: 18

66 Passionforbaking.com