APPLE CRUMBLE CUPCAKES RECIPE BY TASTY
Here's what you need: apple, brown sugar, cinnamon, nutmeg, lemon zest, lemon, vanilla extract, unsalted butter, brown sugar, plain flour, baking powder, corn flour, cinnamon, ground cloves, eggs, plain flour, oats, brown sugar, butter, whipped cream
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 160°C (325°F).
- In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
- Mash until the mix resembles a paste. Let cool.
- Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
- Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
- Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
- Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
- In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
- Top the cupcakes with whipped cream and the crumble mix.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 24 grams, Fat 18 grams, Fiber 1 gram, Protein 3 grams, Sugar 11 grams
CIDER CUPCAKES
Nothing says fall better than apples! Use Betty Crocker™ Super Moist™ yellow cake mix, apple cider and grated apple to bake these delicious cupcakes - perfect dessert recipe!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
- In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 170 mg
APPLE CIDER RECIPE BY TASTY
Here's what you need: gala apples, green apples, cinnamon sticks, ginger, whole clove, kosher salt, water, brown sugar
Provided by Alix Traeger
Categories Drinks
Yield 10 servings
Number Of Ingredients 8
Steps:
- Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
- Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
- Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
- Whisk in the brown sugar until dissolved.
- Serve hot, or store in the refrigerator to serve later. Reheat before serving.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 68 grams, Fat 0 grams, Fiber 9 grams, Protein 1 gram, Sugar 51 grams
APPLE CIDER CUPCAKES
A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.
Provided by RainbowJewels
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 43.8 g, Cholesterol 71.9 mg, Fat 15.8 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 9.7 g, Sodium 279.3 mg, Sugar 30.8 g
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