Apple Cinnamon Cupcakes
These tasty little cakes are actually a revision of a favorite apple cake recipe. I wanted cupcakes and made a few changes, so it would work in cupcake form. I was pretty happy with how they came out.
I sprinkled cinnamon sugar on top of the cupcakes right before baking. It worked fine. I thought I might try baking them plain on top next time- then dipping the tops in melted butter and cinnamon sugar after baking. I make French Breakfast Puff muffins that way, and it works well.
I also chose not to frost them. I could see using a cream cheese frosting, or perhaps a drizzle of caramel, if you like a sweeter dessert. These would also be great served with ice cream. Of course, since they aren’t frosted, you could always call them muffins and eat them for breakfast!!
Apple Cinnamon Cupcakes
1 c. oil
4 eggs
1 t. vanilla
1/3 c. lemon juice
3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt
4 medium apples
Topping:
½ c. sugar
2 t. cinnamon
Preheat oven to 325. Combine oil, eggs, vanilla and lemon juice. Beat until smooth and set aside. In medium bowl, combine flour, sugar, baking powder and salt. Make a well in the middle and add the egg mixture. Beat by hand until smooth. Batter will be very thick. Peel, core and dice the apples. Add apples to the batter and stir until well blended. Line 24 muffin tins with paper liners- or grease. Spoon the batter into the muffin pans, filling almost to the top. Combine cinnamon and sugar and sprinkle over the tops of the cupcakes. Bake for 22-24 minutes, or until golden and toothpick, inserted in cupcakes comes out clean. Makes 24.
Apple Galette
If you like apple pie, you will like apple galette. A galette is made by rolling out your crust, adding filling and folding up the edges. No pie pan involved.
I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Nor does you dough have to be rolled into a perfect circle.
That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer.
You can serve your galette with ice cream, whipped cream or dusted with powdered sugar. You can make it with other fruits, as well. Any fruit pie can become a galette.
Apple Galette
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Filling:
5-6 medium apples- I used Jonathan, Gala and Macintosh
2/3 c. sugar- plus extra for sprinkling
3 T. cornstarch
1 T. cinnamon
1 T. Lemon juice, plus extra for treating the apples
1 t. nutmeg
1 t. vanilla
1/2 t. salt
Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened glaze. Cool on wire rack. Makes 2.
Apple Crumb Cupcakes
I wanted to bake something sweet for two dear friends. Since I had a couple of apples, I knew I wanted to use them. I decided to use my apple crumb cake recipe, but turn it into cupcakes instead. That way it would be simpler to give each friend a treat, without having to cut a cake in half. I also really love the recipe. That crumb topping is so good.
The cupcakes worked out very nicely and my friends were both happy to get them. The only problem was that I ended up making 12 cupcakes. I should have made a few more. They were very full and rose more than I had anticipated. Don’t get me wrong. They still tasted great, but smaller cupcakes would have looked better. I would make 15-18 cupcakes the next time.
So here is the recipe. Enjoy!!
Apple Crumb Cupcakes
For cupcake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
2 c. chopped peeled, cored apples
For topping:
½ c. sugar
¼ c. flour
1 t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease or line muffin tins with paper liners. You should get 15-18 cupcakes, depending on how full you fill them. I made 12 in my test batch, and they were too full. Divide batter among the prepared pans, filling about 2/3 full. The batter is pretty thick. That is normal. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pans. Bake in a preheated 350-degree oven and bake for 20-22 minutes. Use toothpick to test. Makes 15-18.
Apple Crumb Cake
I love apple season. I will go to local farm markets and orchards most weekends, picking out different varieties each time.
Several of my favorite varieties won’t be around until October, but there is a great selection already.
I eat plenty of apples fresh, but I also cook with them. This is one of my favorite apple recipes.
The tender cake and crunchy topping seem like the perfect combination. Most days I would rather have a crumb topping on a cake than frosting.
This recipe hits all the right notes. Sweet with apple chunks throughout, a nice touch of cinnamon and that crunchy topping that I love.
Apple Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
2 c. chopped peeled, cored apples
For topping:
½ c. sugar
¼ c. flour
2 t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over the batter in pan and bake in a preheated 375-degree oven for 35-45 minutes. Use toothpick to test.
Note: I used a 9-inch square pan and it worked fine.
Rustic Apple Galette
Apple Galette
If you like apple pie, you should like apple galette. I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Instead, you roll out your pastry dough, fill the middle with apples, and fold the edges over. You can make it with other fruits, as well. With a galette, you don’t have to worry about rolling out a perfect circle of dough, either. That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer. You can serve your galette with ice cream, whipped cream or dusted with powdered sugar.
Apple Galette
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Filling:
5-6 medium apples- I used Jonathan, Gala and Macintosh
2/3 c. sugar- plus extra for sprinkling
3 T. cornstarch
1 T. cinnamon
1 T. Lemon juice, plus extra for treating the apples
1 t. nutmeg
1 t. vanilla
1/2 t. salt
Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened glaze. Cool on wire rack. Makes 2.
