APPLE UPSIDE-DOWN CUPCAKES
- 1 1/4 cups all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 cups sugar
- 1 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
- 1/2 cup quick oats or old fashion(uncooked)
- 1/4 cup plain yogurt (or applesauce can be used instead)
- 1/4 cup firmly packed brown sugar, divided use
2 (4-ounce each) cans spiced diced apples in light syrup or (5 homemade apples in 3/4 cup sugar ,add 1 tbsp lemon juice ,leave to sit overnight in the fridge.)
- Heat oven to 400°F. Spray bottoms and sides of 12 medium muffin pan cups with cooking spray or rub with oil.
- Drain apples reserving syrup.
- Spoon 5 to 6 apple pieces in a single layer onto the bottom of each muffin pan cup. Top each with 1/2 teaspoon reserved apple syrup and 1 teaspoon brown sugar.
- In large bowl, combine flour, oats, baking powder and cinnamon ; mix well.
- In a bowl blend butter and sugar then add eggs and shredded apples; mix well. Add to oat mixture; mix just until dry ingredients are moistened. Divide batter evenly between muffin cups.
- Bake 16 to 19 minutes or until golden brown.
- Cool upside down on wire rack or baking sheet 5 minutes.
- Serve warm. Makes 12 cupcakes.
I love these cupcakes! The apple’s not to sweet and the cake part is light and airy with just the right amount of spice. I’d eat these over apple pie any day, YUMMY!
I know it’s not even Thanksgiving but after last year when I returned three hundred holiday cards from printing mishaps and I had to make sure I gave myself enough time to reorder, reorder and maybe reorder again. We use to get the cards printed from a few different companies but through cost saving measures these companies no longer print on heavy cards or used a glossy coat over the image resulting in a flimsy card that fell off our mantel and looked like I printed it at home. I want the cards to look better than Martha’s, you know Ms. Stewart the unachievable measure of how my life should be and my house should look, well at least the kitchen, cupboards and my laundry room. Anyways here are the chosen images!!!
We send out different versions so family and friends can talk about how fabulous their card is and be jealous they didn’t get the other one too. No really, I just loved them both and couldn’t make a decision.
What a wonderful sunny day as the kids run around the house playing with the props from yesterday’s photo shoot. Aidan playing firefighter with the engine red wheelbarrow and Emily walking around using one of the elephant leaves as an umbrella, the fun before the storm as today is christmas card photo day!
Let me start by saying I love our photo every year, but as a photographer I find what I have to do to get my own 4 children with totally different personalities to cooperate is a dreaded task and I tried everything from standing on my head snapping the photo to bribery, crying or not you’re in the christmas photo for all to see………….stayed tuned.
Fall has finally arrived just in time or should I say to soon. The dining room has now been transformed into a fairy wonderland in preparation for tomorrow shoot , we must keep or subject comfortable especially the wee ones. Lucy was gracious enough to step in for a test run, what little girl would like to stay past bedtime and play dress up.
Lucy the Garden Fairy
What to make on Cupcake Monday when the cupboards are bare and no time to go grocery shopping????
I may not be Sandra Dee but I can sure whip up a tasty semi-homemade desert.
You will need:
1 box of brownie mix (I used Betty Crocker Gluten Free chocolate brownie mix)
2 eggs (need for brownie mix )
1/4 stick butter melted(need for brownie mix )
1 teaspoon baking powder
1 tablespoon baking soda
1 bag frozen cherries (I used Cascadian Farms frozen organic whole sweet cherries)
5 ounces of semi-sweet chocolate chunks or chocolate bar
preheat oven at 350 degrees
makes 12 muffins
mix brownie according to package adding baking soda and baking powder to mixture
puree 3/4 of the frozen cherries in the blender then add to brownie mix
finely chop up a cup of chocolate chunks and add to brownie mix
fill cupcake liner 3/4 full and add on whole cherrie in the center of each batter filled cup
bake for 20-23 minutes
let cool on rack , eat plain or top with frosting
I topped them with leftover marshmallow fluff cream cheese frosting you can find the recipe at NieNieCuisine .
What could be better than the look of satisfaction on a child’s face covered in fudge brownie!