Friday, December 11, 2009

Applesauce Cupcakes


  • 1 cup granulated sugar
  • 1/3 cup shortening
  • 1-1/3 cups applesauce
  • 2 cups all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup raisins
  • 1/2 cup packed brown sugar
  • 1/3 cup butter
  • 2 cups sifted powdered sugar
  • 1 tablespoons milk
  • 1 teaspoon vanilla
  • Milk (optional)


1. Preheat the oven to 375 degree F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed until well mixed. Beat in applesauce. (Mixture will appear curdled.) In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. Beat into applesauce mixture. Stir in raisins.

3. Spoon batter into prepared muffin cups, filling each 2/3 full.* Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.

4. For frosting, in a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in powdered sugar, the 1 tablespoon milk, and the vanilla. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make spreading consistency (if frosting thickens, stir in additional milk). Frost cupcakes. Makes 18 cupcakes.

Test Kitchen Tip: ��If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.

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