Apple Cinnamon Cupcakes (small batch)
APPLE CINNAMON CUPCAKES
(Source: All You, December 2008)
1 large Granny Smith or other tart apple, peeled
3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. cinnamon
Pinch of salt
1 large egg yolk
1/2 c. granulated sugar
1/2 c. milk
1/4 c. vegetable oil
1/2 tsp. vanilla extract
1/3 c. confectioners' sugar
1 Tbsp. lemon juice
For the cupcakes, preheat oven to 375 degrees. Line a 6-cup muffin tin with paper liners; set aside.
Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Gently squeeze the grated apple in a fine-mesh sieve over sink to remove excess moisture (a potato ricer works great for this).
In a large bowl, stir together flour, baking powder, cinnamon and salt; set aside.
In a small bowl, whisk egg yolk, sugar, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.
Fill each prepared muffin cup 2/3 full. Bake @ 375 degrees for 20-22 minutes or until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool completely.
For the glaze, whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle glaze over cupcakes. Serve. Makes 6.
I like this small batch style, thanks Carol!
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