From the book Cupcakes! by Elinor Klivans
Ingredients:
Swirl and Topping:
- 1/2 cup sugar
- 2 teaspoons ground cinnamon
Cupcakes:
- 1 cup grated peeled apple (1 large apple)
- 2 tablespoons cinnamon sugar (from above)
- 1 1/4 cups unbleached all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup canola or corn oil
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
Instructions:
Preheat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
Make the swirl and topping. In a small bowl, stir the sugar and cinnamon together.
Make the cupcakes. In a small bowl, mix the grated apple and the 2 tablespoons cinnamon sugar together; set aside. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until the ingredients are smoothly blended. Stir in the reserved apple mixture, with any juice that has been released.
Spoon about 2 tablespoons of batter into each paper liner. Sprinkle 1/2 teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top.
Bake just until the tops are light brown and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan to the wire rack to cool completely.
They may be covered and stored at room temperature for up to 3 days.
