Apple Cupcakes With Cinnamon-marshmallow Frosting
For Cupcakes: 1 1/2 cupsÂ Â shredded peeled apples 1/2 cupÂ Â diced dried apples 3 tablespoonsÂ Â packed light brown sugar, plus 3/4 cup, divided 1 teaspoonÂ Â ground cinnamon, divided 1/3 cupÂ Â canola oil 2Â Â large eggs 1 teaspoonÂ Â vanilla extract 3/4 cupÂ Â whole-wheat pastry flour 3/4 cupÂ Â cake flour 3/4 teaspoonÂ Â baking soda 1/4 teaspoonÂ Â salt 1/2 cupÂ Â nonfat buttermilk For Frosting: 1 cupÂ Â light brown sugar 1/4 cupÂ Â water 4 teaspoonsÂ Â dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites) 1/4 teaspoonÂ Â cream of tartar Pinch of salt 1 teaspoonÂ Â vanilla extract 1/2 teaspoonÂ Â ground cinnamon, plus more for garnish Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. They are also convenient in recipes calling for egg whites because there is no waste. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.
Apple Cupcakes With Cinnamon-Marshmallow Frosting, Recipe
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