Charisse likes to make apple crisp at least once a week. It’s a nice light, relatively low fat, low cal dessert. However, it’s not my fave. I’ll eat it, but I prefer my apples surrounded by flaky pastry. In an effort to sway the apple crisp queen over to the dark side, I decided to make an Apple Crisp Cupcake. Honestly I can’t take the credit for coming up with this idea. I was in the throes of the headache from you-know-where this weekend and half watching Cupcake Wars. One of the contestants was making an apple crisp cupcake and the light bulb went off. The light bulb was sort of dim at first because my head felt like someone was using a jackhammer on it. After a dose of some heavy duty pharmaceuticals and a nice nap, the same episode of Cupcake Wars was on again. This time I really took notice.
I was excited as all get out, but baby girl didn’t seem too enthused. After two days of sitting on the idea the internet search for a recipe began. I remember that the baker in the show used grated apples and that’s what I wanted. The majority of the recipes I came across called for diced apples and were pretty much identical. I liked the topping on most of them but not so much with the frosting. With all the sweetness of the topping and richness of the cake, a butter cream was just too much. So a glaze was in order.
Leave it to good old Martha Stewart to have the perfect recipe. The topping I found at how2heroes . Oh by the way, the apple crisp queen ate one while it was still warm and vulnerable and said, “it’s OK”. Aaarrgh kids I tell ya!
2 ¼ cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp salt
½ cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 tsp pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds) I used Fuji
Preheat oven to 350°. 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. 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. 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. After cupcakes are cooled top with glaze and sprinkle with topping.
½ cup all-purpose flour
¾ cup brown sugar
½ cup rolled oats
½ tsp salt
1 tsp cinnamon
¾ tsp nutmeg
⅓ cup unsalted butter, room temperature
Preheat oven to 350º. Stir dry ingredients together in a bowl Rub in butter with your fingertips until it is in even pea-sized pieces Bake on a cookie sheet lined with Silpat or nonstick mat until golden and crisp, 15-20 minutes, rotating once halfway through Store in an air-tight container until ready to use.
2 cups confectioners’ sugar, sifted
2 TBS whipping cream
2 tsp vanilla extract
Combine all ingredients in a small bowl and whisk until smooth.