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Ingredients
- Cupcakes:
- to Gingered TrufflesTime to Submit Halloween Recipes!!! (And a recipe for Crumble Topped Pumpkin Bread) »
- Apple-Oat Cupcakes with Honey-Cinnamon Buttercream
- 17, 2010 2010 by faithandbrandy
- is recipe for apple-oat cupcakes has a special new twist.
- to to but if you leave the frosting off they’re really more like muffins. I made these for Mike to take to work so I couldn’t resist making them a little more special with the addition of honey and cinnamon-flavored Swiss meringue buttercream.
- 9PM 27. to Halloween submissions are due at 9PM EST on October 27. Brandy and I are excited to see what you all come up with!
- Apple-Oat Cupcakes with Honey-Cinnamon Buttercream
- 16 16 cupcakes)
- 1/3 1/3 1/3 c rolled oats
- 1 1 1 c water, divided
- 1 1 1 c brown sugar
- 1/3 1/3 1/3 c canola oil
- 3 3 3 large eggs
- 3/4 3/4 3/4 c unsweetened applesauce
- 1 1 1 tsp pure vanilla extract
- 1 1/2 1 1/2 1/2 c all-purpose flour
- 1/2 1/2 1/2 c whole wheat flour
- 2 2 2 tsp baking powder
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp cinnamon
- 1/4 1/4 1/4 tsp nutmeg
- Buttercream:
- 2 2 2 large egg whites
- 1/3 1/3 1/3 c sugar
- 1/4 1/4 1/4 c honey
- Pinch Pinch salt
- 1/4 1/4 1/4 tsp cinnamon
- 2 2 2 sticks unsalted butter, at room temperature, cut into pieces
- Muffin tray
- Paper liners
Preparation
Step 1
For the cupcakes: Preheat the oven to 350F and line a muffin tray with paper liners. In a small saucepan, combine oats with 2/3 c water and cook for 5 minutes over medium-low to low heat, stirring occasionally; set aside to cool. In a large bowl, combine 1/3 c water, brown sugar, canola oil, eggs, applesauce, and vanilla; stir in the oatmeal. In a separate bowl, combine the flours, baking powder, salt, cinnamon, and nutmeg. Stir the dry ingredients into the wet, adding a little at a time until fully incorporated, being careful not to overmix. Fill the muffin tray so that each well is 3/4 full; bake 20-22 minutes or until a toothpick inserted into the center comes out clean or with just a couple crumbs. Cool completely before frosting.
For the buttercream: In a double boiler, whisk together the egg whites, sugar, and honey. Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently (about 3-5 minutes). Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the salt and cinnamon and beat on high speed until the mixture is thick and glossy (about 5-7 minutes). Gradually add the butter piece by piece while beating; stop beating when the buttercream is thick and smooth.
Once the cupcakes are cooled, pipe the buttercream on top