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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 12 |
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I found these at Good Things Catered. Ingredients:
1 1/3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/8 teaspoon freshly grated nutmeg |
1/8 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 cup apple, peeled and finely chopped |
1 cup apple preserves |
1/2 cup granulated sugar |
1/2 cup firmly packed dark brown sugar |
1/2 cup canola oil |
2 eggs |
7 ounces pure white chocolate, finely chopped |
6 ounces cream cheese, at room temperature, cut into tablespoon-size pieces |
6 tablespoons unsalted butter, at room temperature, cut into tablespoon-size pieces |
food coloring (optional) |
colored sugar sprinkle, and decorating pens (optional) |
Directions:
1. Preheat an oven to 350 degrees.
2. Line muffin tins with cupcake papers.
3. In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.
4. Toss the apple with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
5. In a large bowl, whisk together the apple preserves, granulated sugar, brown sugar and oil.
6. Add the eggs one at a time, whisking after each addition.
7. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
8. Fill the muffin tins about three-fourths full.
9. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes for regular sized muffins, less for mini.
10. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
11. Meanwhile, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes.
12. Let stand until just warm to the touch.
13. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended.
14. Add the melted chocolate and beat again until smooth.
15. Use the frosting immediately, coloring it as desired.
16. Spread 1 to 2 Tbsp frosting over each cupcake and decorate with colored sugars and decorating pens if desired.
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