Sep 032010
 

Pictures

the Ingredients

the Ingredients

Beating Eggs and Sugar

Beating Eggs and Sugar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Applesauce

Adding Applesauce

Adding Orange Juice

Adding Orange Juice

Adding Vanilla

Adding Vanilla

Adding Crystallized Ginger

Adding Crystallized Ginger

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

All Mixed

All Mixed

In the Oven

In the Oven

Out of the Oven

Out of the Oven

Frosting Ingredients

Frosting Ingredients

Beating the Butter

Beating the Butter

Adding the Powdered Sugar Mixture

Adding the Powdered Sugar Mixture

Mixing

Mixing

Adding the Milk

Adding the Milk

Frosting!!!

Frosting!!!

Frosted Cupcakes

Frosted Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Ginger Apple Cupcakes
Recipe Adapted from Family Circle Christmas
Makes 26 Cupcakes

3 cups flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 whole eggs
2 cups sugar
1/2 cup vegetable oil
1/4 cup applesauce, smooth
1/2 cup orange juice
2 teaspoons vanilla
1 1/2 tablespoons crystallized ginger

Heat oven to 350°. Line muffin tins with paper.

Combine flour, baking powder, ginger, cinnamon and salt in bowl.

Beat together eggs and sugar in large bowl on medium speed until light and fluffy, about 2 minutes. Add oil in steady stream, beating on medium speed. Add applesauce, orange juice, vanilla and crystallized ginger and beat until well blended.

On low speed, beat in flour mixture just until blended.

Divide batter between prepared tins.

Bake at 350° for 18 to 20 minutes or until a toothpick inserted in centers of cupcakes comes out clean. Cool cakes in pans on rack for 5 minutes. Remove cupcakes to wire racks to cool completely.

Cinnamon Ginger Buttercream

1 cup butter, softened
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger
1 16 ounce box powdered sugar, sifted
3 tablespoons milk

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix until blended.

Stir cinnamon and ginger into powdered sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Okay super yummy!!! I got a frosting tummyache from eating left over frosting and the cupcakes were delicious!

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