Roasted Apple Cupcakes with Apple-Cinnamon Frosting

Roasted apples:

3 medium apples, peeled and chopped in small die (I used Gala apples)

¼ cup brown sugar

½ tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. salt

Cake batter:

½ cup butter, softened

¾ cup sugar

2 eggs, separated

½ tsp. vanilla

1 ½ cup flour

¼ tsp. salt

1 ½ tsp. baking powder

½ cup whole milk

Frosting:

1 cup butter, softened

3 cups powdered sugar

4 tbsp. leftover liquid from roasting the apples

Preheat oven to 350 degrees. Combine the apples, brown sugar, cinnamon, nutmeg and salt in an ovenproof dish. Bake for 20 minutes.

Meanwhile, cream the butter and sugar for the cake batter until light and fluffy. Add the egg yolks (save the egg whites!) and vanilla extract . In another bowl, whisk together the flour, salt, and baking powder. Alternating between the flour and milk, add to the creamed sugar/butter mixture and mix to combine. Start and end with the flour.

Using a clean bowl, beat together egg whites until they form stiff peaks. Carefully fold into the cake batter.

Line mini cupcake holder and spoon 1 tsp (or less) of the cake batter into each holder. Then top with a 1 tsp of the roasted apples. It’s ok to get a bit of the liquid from the apples into the batter, but try not to include too much. Bake the mini cupcakes at 350 degrees for 12 minutes. Let cool on a wire rack.

For the frosting, cream the butter and powdered sugar together. Add the leftover liquid from the apples and beat until light and fluffy.

Yields: 40 mini cupcakes

Printed from Sweetlessons.blogspot.com