Apple Cream Cupcake

Serves 12

2 1/4 cup(s) all-purpose flour


2 teaspoon(s) baking soda

2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1 teaspoon(s) salt

1/2 cup(s) (1 stick) unsalted butter, softened

2 cup(s) sugar

2 large eggs

1 teaspoon(s) pure vanilla extract

4 cup(s) coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)


Directions:


1.Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

2.Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

3.Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

4.For fondant leaves: To tint the fondant the desired color, use a toothpick to dab on food coloring, and then knead it in with your hands. Roll out the fondant to 1/4 inch thick, and dust with confectioners' sugar to prevent sticking. Cut out shapes with a 2-inch leaf-shaped cutter. Gently press the backside of a knife down the center of each leaf to create a vein. Bend leaves slightly and place in an empty egg carton to shape. Let the leaves dry overnight. For 24 cupcakes, you will need 1 pound of fondant.