Spiced Apple Cupcakes with Maple Marshmallow Frosting

Spiced Apple Cupcakes with Maple Marshmallow Frosting might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 24. For 17 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 2g of protein, and 4g of fat. Plenty of people really liked this American dish. From preparation to the plate, this recipe takes around 55 minutes. 164 people have tried and liked this recipe. It is brought to you by Blahnik Baker. It is a good option if you're following a lacto ovo vegetarian diet. Head to the store and pick up flour, nutmeg, salt, and a few other things to make it today. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Try Apple Cupcakes with Cinnamon-Marshmallow Frosting, Spiced Butternut Squash Cupcakes with Maple Cream Cheese Frosting, and Spiced Apple Cupcakes with Salted Caramel Frosting for similar recipes.

Servings: 24

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners.In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Add in egg and mix until combined. Add of the flour mixture and mix until just combined. Add half of the milk and mix. Add of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition.Divide the batter into the prepared cups, filling each of the way. Bake cupcakes until the center springs back when touched, about 20-25 minutes. Remove from pan immediately and let cool completely before icing.In the bowl of an electric mixer, whip the egg whites until soft peaks form. In the meantime, in a small saucepan set over medium heat, heat the sugar, corn syrup and maple syrup until the mixture comes to a full boil. Remove from heat.With the mixer going, slowly pour the hot sugar mixture into the stiff egg whites. (Do not scrape the sides of the bowl or sugar crystals will form in your frosting. Trust me!) Beat the frosting until its shiny and fluffy, about 5-7 minutes.Pipe the frosting onto cooled cupcakes. Use a kitchen torch to toast the frosting slightly.

 

Step by step:

1. Preheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners.In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3-5 minutes.

2. Add in egg and mix until combined.

3. Add of the flour mixture and mix until just combined.

4. Add half of the milk and mix.

5. Add of the remaining flour, then the rest of the milk and the rest of the flour, beating well after each addition.Divide the batter into the prepared cups, filling each of the way.

6. Bake cupcakes until the center springs back when touched, about 20-25 minutes.

7. Remove from pan immediately and let cool completely before icing.In the bowl of an electric mixer, whip the egg whites until soft peaks form. In the meantime, in a small saucepan set over medium heat, heat the sugar, corn syrup and maple syrup until the mixture comes to a full boil.

8. Remove from heat.With the mixer going, slowly pour the hot sugar mixture into the stiff egg whites. (Do not scrape the sides of the bowl or sugar crystals will form in your frosting. Trust me!) Beat the frosting until its shiny and fluffy, about 5-7 minutes.Pipe the frosting onto cooled cupcakes. Use a kitchen torch to toast the frosting slightly.

Nutrition Information:

covered percent of daily need