Wednesday, June 5, 2013

Guest Post: Quick Ripe Apple Cupcakes You Can Bake With Your Kids!

Hey everyone!

Thank you Alicia for letting me spend some time over here on Own Something Awesome! My name’s Melissa and I run White Lily Cupcakes blog. I was so excited to get to help Alicia out and share with you guys an awesome cupcake. After reading this post about little Seth I knew the perfect recipe to share with you all, and one of my personal favorites!



This is a sweet, fruit filled cupcake is perfect for a fun afternoon with your favorite little guy or gal! The batter taste and feels just like sugar cookie dough but after they’re baked, these cupcakes are a light, crisp dessert that is sure to put a smile on everyone’s face.

Ripe Apple Cupcakes
Ingredients:
3 Cups flour
2 Cups sugar
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground cinnamon
2 eggs, lightly beaten
1 ¼ Cup canola oil or cooking oil (I used vegetable oil)
2 Teaspoons vanilla
3 Medium Granny Smith apples,
Peeled and chopped
1 Cup chopped pecans or walnuts (I used walnuts but this is optional)

Tools:
2 Bowls
2 Muffin Tins
24 Cupcake Liners
1 Wooden Spoon (or electric mixer)
1 Toothpick (To check cupcakes during baking)

Steps:
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners.

Chop the walnuts/pecans finely and the apples into small squares. I cored my apples and cut them into eight slices then cut the slices once down the middle of the slices and once down the sides before dicing.


Mix flour, sugar, baking soda, salt, and cinnamon in a bowl. Make a well in the middle and set aside.
In a second bowl mix eggs, oil, vanilla, apple slices, and nuts.

Pour apple mixture into the first bowl with the flour mixture and combine until moistened. It will look more like sugar cookie dough here then cake batter. (It also taste like it!)


Fill cupcake liners ¾ of the way full with batter and bake for 22 minutes.

Always remember to check with a toothpick (or other thin sharp item) to make sure the batter is baked all the way through before removing from the oven!

After allowing the cupcake to cool (about 30 minutes) you can top them with a Cinnamon Cream Cheese frosting like I did or with Cool Whip topping. Now, Enjoy!



P.S. Cupcakes are best when shared! So take a picture of your awesome cupcakes and show it off on the White Lily Facebook page!

I hope you all enjoy these cupcakes! They are a little different than a traditional cupcake but they are super fun and, above all, super yummy!

Always,
Melissa Kirkham
White Lily Cupcakes

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