Friday, September 26, 2014

Apple Cupcakes with Honey Buttercream

Shana Tova! Happy New Year!
I am a day late. I hope I am forgiven. My this year be sweet for you all. Blessings to you and your loved ones. 

Ande’s Apple cupcakes 

2 cups all purpose flour 
1 tablespoon baking powder 

2 tsp cinnamon

1 cup of butter softened 
1.5 cups granulated sugar 
3 eggs 
1 tablespoon vanilla
2 peeled cored cortland apple chopped in to small squares (1cm)

Preheat the oven to 350 and fill a cupcake tray with baking cups. I usually spray the top of the tray with non stick spray. In the bowl of the electric mixer fitted with the paddle attachment whip the butter and sugar until light and fluffy. Add the eggs one at a time until  combined. Then add the vanilla. Next add the baking powder and cinnamon until all combined and mixed and light. 
Add the flour all at once and mix until just combined- do not over mix. If you want you can fold it in by hand. Fold in the apples. Divide up into the baking cups and bake about 12-15 minutes or until a knife comes out clean. Let them cool before frosting.
note: this recipe also works great in an 8” cake pan as a single layer apple cake. Once cooled just dust with powdered sugar and serve! simple and perfect!

Ande’s honey swiss meringue buttercream
1/4 cup egg whites 
1/2 cup sugar 
1 cup butter cut into cubes and cold 
3/4 cup of honey

in the bowl of an electric mixer combine the egg whites and sugar. Whisk the mixture over a hot water bath until it becomes thin and is hot to the touch. remove from the hot water bath and whip (with the whisk attachment) on high with the electric mixer until it is white shiny and cool to the touch. Add the cold butter all at once whipping on high until a smooth shiny beautiful butter cream appears. Add the honey and whip until combined.