A few of you may remember this cake I made way back in August for my mom’s birthday. Well, these cupcakes have all the elements of the cake but in cupcake form. Genius, right? Just kidding. =) You’ll notice that it’s exactly the same recipe except I didn’t have whole milk so I used half evaporated milk and half water. And honestly, I couldn’t tell any difference.

After the maple blondies I guess you could say I had maple on the brain. When I started brainstorming about what I wanted to take to the watch night service at church every recipe involved maple. I thought about the white layer cake with apple filling and maple frosting, but I find people make a mess cutting layer cakes and it’s really hard to cut a small piece. I thought cupcakes would be the perfect solution. Ideally these would be mini cupcakes, but who has the patience for those? I know I sure don’t!  I don’t think their size stopped anyone from eating one though. =) Enjoy!

White Cupcakes with Apple Filling and Maple Frosting
2 1/4 cups cake flour
1/2 cup water
1/2 cup evaporated milk
6 large egg whites (3/4 cup), at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter (1 1/2 sticks), softened but still cool

1. Set oven rack in middle position. Heat oven to 350 degrees. Line muffin tin with cupcake liners (24).
2. Pour milk, water, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between cupcake liners. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.
6. Remove cupcakes from tin and cool completely on wire rack.

Maple Frosting
1 1/2 sticks butter
4 cups powdered sugar
2-3 tsp maple flavoring
3-4 tbsp heavy cream

In large bowl, cream butter and sugar. Add maple flavoring and heavy cream (1 tbsp at a time until you reach desired consistency). Continue to beat until light and fluffy.

Apple Filling
3-4 large granny smith (or other baking-type) apples, peeled and chopped
1/2 tsp ground cinnamon
1/4-1/3 cup sugar, depending on what type of apple you use
2 tbsp butter

Melt butter in large skillet over medium heat. Add apples and cinnamon. Cook for 3 minutes. Add sugar and cinnamon and cover loosely with foil. Continue to cook for 5 minutes more, stirring occasionally. Remove from heat and cool completely.

To Assemble:
1. Using a small paring knife or apple corer, take a small piece/cone out of each cupcake. 
2. Fill each hole with about a teaspoon of the apple filling. Replace cupcake tops.
3. Pipe frosting onto each cupcake.

Categories: Cupcakes

2 Responses so far.

  1. Kendra,<br /><br /> Another adoring fan of your work sent me a text message requesting a link to your blog. You&#39;re truly gifted. I just finished my last cupcake from your recent gift to us on Spruce. Yay for you and all that you do!

  2. Kendra says:

    Aww, thanks! I enjoy doing it. =)

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