Apple Cupcakes with Cinnamon-Marshmallow Frosting

Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.


12 cupcakes

Active Time: 1 hour
Total Time: 2 1/2 hours (including cooling time)


Ingredients


Cupcakes

1 1/2 cups shredded peeled apples

1/2 cup diced dried apples

3 tablespoons packed light brown sugar, plus 3/4 cup, divided

1 teaspoon ground cinnamon, divided

1/3 cup canola oil

2 large eggs

1 teaspoon vanilla extract

3/4 cup whole-wheat pastry flour

3/4 cup cake flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk

Frosting

1 cup light brown sugar

1/4 cup water

4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)

1/4 teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon, plus more for garnish

Preparation


1.To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.

2.Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.

3.Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.

4.With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)

5.Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.

6.To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.

Tips & Notes

Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
Equipment: 12 (1/2-cup) muffin cups

Ingredient Note: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.

Nutrition

Per cupcake: 267 calories; 7 g fat (1 g sat, 4 g mono); 35 mg cholesterol; 48 g carbohydrates; 4 g protein; 2 g fiber; 188 mg sodium; 73 mg potassium.



3 Carbohydrate Serving



Exchanges: 1 starch, 2 other carbohydrates, 1 fat

Baby Halloween Costume

Another Halloween Cake Picture

Sorry, I only received the pictures ,but no recipe's.

Pumpkin Cookies

Ingredients


3/4 cup canned pumpkin puree

3/4 cup packed brown sugar

1/2 cup nonfat plain yogurt

2 tablespoons canola oil

1 teaspoon vanilla

1 cup raisins

2 cups sifted cake flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg
 
Preparation


1.Position rack in the center of the oven and preheat oven to 350°F. Line baking sheets with parchment paper or coat with cooking spray.

2.Whisk together pumpkin, sugar, yogurt, oil and vanilla in a large bowl until smooth. Stir in raisins. Stir together flour, cinnamon, ginger, baking soda, salt, allspice and nutmeg in a medium bowl. Stir the dry ingredients into the wet with a wooden spoon, mixing just until just blended.

3.Drop the batter by tablespoonfuls onto a prepared baking sheet, spacing cookies about 1 1/2 inches apart. Bake until lightly browned, about 15 minutes. Transfer cookies to a wire rack and let cool.

Nutrition

Per cookie: 58 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 57 mg sodium; 56 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate

Asian Coleslaw

I like coleslaw myself. So when this recipe came in ,I knew I had to post it. I will most lilely be making it next week. I need to got to the market to get some of the ingredients.

Asian Coleslaw



The dressing on this salad is peanut-based. If you have a food allergy to peanuts, you can substitute tahini for the peanut butter (or leave it out all together), and toasted sesame seeds for the peanuts.



Ingredients

1 Tbsp creamy peanut butter

6 Tbsp vegetable oil

1/2 teaspoon toasted (dark) sesame oil

4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)

4 cups thinly sliced cabbage (Napa, green, purple, or a combination)

1/2 cup grated carrots

1/4 cup toasted, salted, shelled, peeled peanuts

Optional



Chopped fresh cilantro

Thinly sliced green onions or chives

Method

1 Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)



2 Toast the peanuts. Although the roasted peanuts from the store may already be cooked, you'll get even better flavor with just a little toasting. Heat a small skillet on medium high heat and add the nuts to the pan. Do not ignore or the nuts can easily burn. Stir a little with a wooden spoon until the peanuts begin to get browned in spots and you can smell the toasting aromas. Remove peanuts from pan to a dish.



3 In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing.



Great with fish or burgers.



Serves 4.