Thursday, October 14, 2010

Apple Cupcakes

Last weekend we were fortunate enough to be able to spend a perfect Saturday afternoon at a lovely little apple orchard in Middelfied, NY.
There are few things in this world that are as relaxing as birds chirping, the sun shining, the scent of fresh apples wafting through the air.  What is better than when your biggest concern is finding the perfect apple!
 Of course one generally goes overboard picking natures wonderful bounty.  Of course you soon come to realize you have no idea what to do with all of those apples! 

After eating our fill of Macs, Honeycrisp, Jonagolds, and Courtlands all week we naturally settled on making Apple Cupcakes!

For our cupcakes we choose to use a variety of apples, mixing sweet and tart giving us the fullest flavor profile.

We finely grated four fresh, scrumptious apples, yielding close to two cups of fruit and liquid. 

I feel  most good vanilla cake recipes could be adapted for apples.  Simply decrease or omit the liquid ingredients, depending on how juicy your apples are.  Also pay attention to the amount of sugar, some apples are extemely sweet.

Lastly you're going to want to add traditional apple pie spices!  Cinnamon, nutmeg, allspice.  Don't be afraid to experiment, try adding raisins, walnuts, brown sugar, or perhaps orange extract!

Fresh from the oven

    Our cupcakes were dressed in a rich vanilla butercream and coated with white chocolate shavings and a rich drizzle of caramel.

All in all, these gorgeous cupcakes were a huge hit!  They were moist, tender, and delicate.  The taste of fresh apple was highlighted by cinnamon, nutmeg, allspice, and vanilla.

What better way to spend a beautiful fall day then eating cupcakes that highlight the season!

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