Chocolate Applesauce-Spice Cupcakes
2 cups all-purpose flour1 tsp baking soda
3/4 tsp salt2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg1/8 tsp ground cloves
1/2 cup unsweetened cocoa powder1/2 cup unsalted butter, room temperature
1 cup granulated sugar1/2 cup packed light brown sugar
4 large eggs, at room temperature1 1/2 cups unsweetened applesauce
1 cup pecans, toasted and chopped1. Preheat oven to 350. Line standard muffin tins with paper liners.
2. Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and cocoa powder.
3. With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add applesauce and then flour mixture, beating until just combined after each. Stir in pecans by hand.
4. Divide batter evenly among lined cups, filling each 3/4 full.
5. Bake, rotating them halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
Brown Sugar Cream Cheese Frosting
1/2 cup unsalted butter, room temperature8 oz. cream cheese, room temperature
1 cup packed light brown sugarWith an electric mixer on medium-high speed, beat butter, cream cheese, and brown sugar until smooth. Use immediately, or refrigerate up to 3 days in an airtight container. Bring to room temperature and beat on low speed until smooth, before using.
Recipe adapted from Martha Stewart's Cupcakes and brought to Dessert Club by Connie Chow Dowler
Recipe adapted from Martha Stewart's Cupcakes and brought to Dessert Club by Connie Chow Dowler
1 comment:
Hi, love the cupcakes, must try this one time :-)
Best regards iris / http://sukkertopp.blogspot.com/
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