October 17, 2010

Apple Crisp Cupcakes

A while back I was complaining about how we can't go apple picking up here and how difficult it is to find good apples.  My mom, being a most excellent mother, went out to an apple stand and mailed me a box full of crunchy, fruity goodness.  In fact, she mailed me so many that I could scarcely eat them all!  I need another use for apples.  I considered a pie, but didn't feel like making a crust.  So, apple crisp cupcakes it was!


Two apples, diced
1 T butter
cinnamon and sugar to taste

1 c sugar
1/2 c melted butter, cooled to room temperature
2 eggs
3/4 t vanilla

1 1/2 c flour
1 1/2 t baking powder

2/3 c milk

1/2 c brown sugar
3 T butter, room temperature
1 t cinnamon
1/4 c oats

To start, make the filling.  Combine apples, butter, cinnamon and sugar in a small saucepan.  Simmer over medium heat until the apple soften and the sauce thickens.  Remove from heat and cool.

Preheat oven to 350.  In a large bowl, cream the sugar, butter, eggs and vanilla.  Set aside.  In a small bowl, mix the flour and baking powder.  Slowly add the flour mix to the sugar mix, alternating with the milk.  Blend well.

Grease your muffin tin, or use liners.  Put one small scoop of batter into each cup, just enough to cover the bottom.  Spoon in some of the apple mixture, then top with more batter.

In a small bowl, combine the brown sugar, butter, cinnamon and oats until they are well mixed.  Sprinkle atop the cupcakes.

Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.

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