Monday, November 23, 2009

Cupcake MONDAY: week 5



APPLE UPSIDE-DOWN CUPCAKES

ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 cups sugar
  • 1 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
  • 1/2 cup quick oats or old fashion(uncooked)
  • 1/4 cup plain yogurt (or applesauce can be used instead)
  • 1/4 cup firmly packed brown sugar, divided use
  • 2 (4-ounce each) cans spiced diced apples in light syrup or (5 homemade apples in 3/4 cup sugar ,add 1 tbsp lemon juice ,leave to sit overnight in the fridge.)

Method

  1. Heat oven to 400°F. Spray bottoms and sides of 12 medium muffin pan cups with cooking spray or rub with oil.
  2. Drain apples reserving syrup.
  3. Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.
  4. In large bowl, combine flour, oats, baking powder and cinnamon ; mix well.
  5. In a bowl blend butter  and sugar  then add eggs and shredded apples; mix well. Add to oat mixture; mix just until dry ingredients are moistened. Divide batter evenly between muffin cups.
  6. Bake 16 to 19 minutes or until golden brown.
  7.  Cool upside down on wire rack or baking sheet  5 minutes.
  8.  Serve warm. Makes 12  cupcakes.

I love these cupcakes! The apple's not to sweet and the cake part is light and airy with just the right amount of spice. I'd eat these over apple pie any day, YUMMY!


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