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1. Position rack in middle of oven.
2. Preheat oven to 350 F.
3. Line large cupcake tin with 12 cupcake liners.
4. Add grated apple to small bowl. Stir in Cognac.
5. Add unbleached flour, sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves to mixing bowl of electric mixer.
6. Mix on low speed just long enough to combine ingredients.
7. While still mixing on low, pour in egg, canola oil, vanilla extract, and apple mixture.
8. Use ice cream scoop or tablespoon and divide batter among liners.
9. Bake 10 minutes, reverse baking sheets from front to back.
10. Bake 12-15 additional minutes, or until toothpick inserted in center of cupcake comes out clean.
11. Remove from oven and cool 5 minutes.
12. Transfer cupcakes to wire rack to finish cooling.
Cream Cheese Frosting:
1. Add butter, cream cheese, and 1-teaspoon vanilla extract to mixing bowl of electric mixer.
2. Beat on medium-low 1 minute or until smooth, and well combined.
3. Reduce speed to low. Add powdered sugar in 2 additions of ¾-cup.
4. Continue mixing until sugar is incorporated and frosting is smooth.
5. Spread cream cheese frosting over top of each cupcake.
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