Servings
Makes 18 large or 36 mini cupcakes
Ingredients
Cupcakes:
- 2 cups (465 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/2 teaspoon (2.5 g) salt
- 1 cup (235 g) packed light brown sugar
- 4 eggs
- 1/4 cup (60 g) unsalted butter, melted
- 1 teaspoon (5 g) ground cinnamon
- 2 apples, peeled, cored and diced
- 1/3 cup (85 g) golden raisins
Apple Crisps:
- 1/4 cup (60 g) sugar
- 1/3 cup (90 ml) water
- 2 apples, washed and thinly sliced
Frosting:
- 1 batch simple vanilla frosting
- 1 teaspoon (5 g) ground cinnamon
- 1 pinch ground nutmeg
Garnish:
- 1/2 cup (115 g) graham cracker crumbs
Directions
- Preheat oven to 350°F or 180°C.
- Line muffin cups with paper liners.
- Combine flour, baking powder, baking soda, salt and sugar in a medium-size bowl and whisk.
- Add eggs and butter and beat with an electric mixer set on medium to high speed for 2 to 3 minutes or until smooth.
- Fold in cinnamon, apples and raisins.
- Spoon the batter into the cups and bake for 20 to 22 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
- Remove cupcakes from the baking pan and let cool on a wire rack.
- Lower oven temperature to 300°F or 150°C.
- For apple crisps, prepare syrup by mixing sugar and water in a small saucepan and bring to a boil.
- Carefully allow to boil until sugar has melted. Do not brown. Remove from heat and let cool.
- Dip each apple slice into syrup and place on a baking sheet lined with parchment paper.
- Bake for 40 to 50 minutes or until apples become crisp.
- For frosting, mix simple vanilla frosting with cinnamon and nutmeg in a glass bowl for 1 minute.
- Spoon frosting into a piping bag or sandwich bag fitted with a large round tip.
- Pipe frosting onto each cupcake, in a counterclockwise motion.
Garnish each cupcake with graham cracker crumbs around the edges and top with an apple crisp.