These cupcakes caused my English professor to stop in the middle of a sentence to say "Oh my God." They're that good. I used Cortland apples from the farmer's market, but any crisp, slightly tart variety would be just as good. I recommend slicing the apples by hand rather than grating them, since they tend to disintegrate and produce far too much juice when grated.
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
Streusel Topping:
6 tablespoons cold butter
1/2 cup brown sugar
3/4 cup flour
1 cup coconut
2 tsp. cinnamon
Directions
Preheat oven to 350 degrees. 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.
Topping:
Stir together flour, sugar, and cinnamon. Cut in butter with pastry blender, two knives, or fingers. Mix in coconut.
Divide batter among lined cups, filling halfway; sprinkle generously with streusel topping and bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool. completely.
No comments:
Post a Comment