Cinnamon Apple Cupcakes with Cinnamon Marshmallow Frosting

I'm hooked on marshmallow frosting. Not that it's more delicious than any other frosting (it is delicious but I still love cream cheese frosting). It is just so fluffy and easy to make even when I only have eggs and some sugar in the house (granulate sugar! no need for confectioner sugar!) And since Brooklyn is attacked by a sudden snow storm today, these seem the most appropriate to bake. I'm not going anywhere in this slush unless I must.

These cupcakes are not your whimsy apple cupcakes with traces of apple. I used 3 large apples. You get pieces of the fruit in every bite. They are moist and soft. Top that with billowy and light frosting with a little kick from cinnamon. I think I need to take a break from typing to get one in my belly right now.



Ingredients - Make 28 cupcakes

• 2 sticks unsalted butter at room temperature


• 1 1/2 cups sugar


• 4 eggs


• 2 3/4 cups all purpose flour


• 1/2 teaspoon salt


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1 teaspoon ground cinnamon


• 1/2 cup apple cider (or just use milk)


• 3 apples - peeled, cored, and chopped

Directions

1. Adjust the oven racks to upper third and lower third. Preheat the oven to 350 degrees. Line two muffin pans with liners.


2. With an electric mixer, beat butter and sugar together until fluffy. Add eggs one at a time. Beat well between each addtion.


3. Combine flour, salt, baking powder, baking soda, salt and cinnamon in a clean bowl.


4. Stir (the mixer lowest setting )flour mixture into the egg/butter mixture in 3 batches with apple cider in between the batch. Add chopped apple.


5. When the batter is combined spoon into the prepared muffin pans up to 3/4 full. Bake for 20 to 22 minutes. Rotate and switch pans half way through baking.


6. Let the cupcakes cool in the pan for a minute before letting cool on a cooling rack. If there's more batter, bake the second batch.

Cinnamon Marshmallow Frosting

• 3 egg whites


• 1/4 teaspoon cream of tartar


• 1 cup sugar


• 1/4 cup water


• 1 teaspoon ground cinnamon

While the cupcakes cool, make frosting. In a small saucepan, melt sugar in water over low heat. While waiting for the sugar to melt, beat egg whites with an electric mixer and wire attachment at high speed until foamy. Add cream of tartar. Keep the mixer running and add a steady stream of melted sugar. Add cinnamon. Whip until the whites form stiff peak.



Pile the frosting onto the cupcakes.