Saturday, April 17, 2010

Black-Bottom Apple Cupcakes



1 /2 lb Granny Smith apples, peeled, halved, cored and cut in /2-in. pieces (4 cups)

cup packed light-brown sugar

stick butter

6 oz cream cheese, softened

1 large egg

cup all-purpose flour

cup apple juice

3 Tbsp each oil and unsweetened cocoa powder

tsp cider vinegar

1 tsp vanilla extract

tsp each baking soda and cinnamon

tsp salt


Heat oven to 350°F. Line 12 regular-size (21/2-in.-diameter) muffin cups with paper liners.

Heat a large nonstick skillet over high heat. Stir in apples, ¼ cup brown sugar and the butter. Cook, stirring once, 5 minutes or until apples are caramelized. Let cool.

Meanwhile beat cream cheese, ¼ cup brown sugar and the egg in a small bowl with mixer on medium speed 1 minute or until smooth, light and fluffy. Set aside.

Put remaining ¼ cup brown sugar and rest of ingredients (except cooked apples) in a medium bowl; stir with a whisk until well blended. Divide evenly among muffin cups. Top each with 1 Tbsp apples, 1 heaping Tbsp cream cheese mixture, then the remaining apples.

Bake 30 minutes or until cheese mixture has puffed and set. Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool completely. Remove paper liners before serving.

Planning Tip: Refrigerate airtight up to 5 days or freeze up to 1 month

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