Lately, I’ve been all about maximizing me-time, and minimizing the amount of stress I put on myself. Does that sounds selfish? Let me rephrase: I am working on keeping my sanity. As a result this blog has fallen by the wayside, not out of mind, just out of sight for a little while. I think about it every day, but just can’t seem to summon the energy to pull it together! But here I am, with a quiet evening to do whatever I’d like, and I’m coming back. With a delightful cupcake recipe nonetheless!
The last time I visited home, I was eager to get cooking. I mean, usually I’m eager to get cooking, I think I would spend every day in the kitchen if time and money allowed, but that particular weekend I was itching to get my hands dirty. Since my parents built their new home and moved in a couple of months ago, I’ve been all about cooking in their new kitchen. It’s absolutely incredible: there are sprawling granite counter-tops, a fully-stocked pantry and a custom-made baking armoire that I can claim all for myself (though my “overflow” goes everywhere else), plus my absolute favorite part: the double ovens. Since it was chilly outside and warm inside, I decided to settle into the kitchen, covering just about every amount of available space with donuts and muffins and granola bars and cupcakes.
These cupcakes were quiet wonderful. I didn’t have particularly high expectations only because apple cupcakes don’t sound like the most exciting thing ever — I was going for seasonal, homey and light. Well these cupcakes were anything but light in flavor, they were moist and fluffy and delicious. I filled mine with huge chunks of granny smith apples, and loved how they baked right into the batter. I wasn’t really pleased with the frosting — I found it to be sticky and heavy and rather bland, and think the cupcakes deserved a lot more. I was short on powdered sugar though, so that may have contributed to the problem. In the future I think I’d use some sort of lighter whipped frosting, maybe a buttercream, or even just a simple vanilla cream cheese frosting — these cupcakes need something that will showcase their outstanding flavor! And regardless of the small frosting mishap, I still had no problem polishing off a few of these, including one that accidentally broke in half coming out of the pan…
And no, I did NOT break it in half on purpose… it just happened…
I used the recipe for Apple Cobbler Cupcakes from Cupcake Project, and swapped in a different frosting only because I didn’t have pumpkin pie to make the frosting in the original recipe. I used another Cupcake Project recipe for Pumpkin Cheesecake Frosting, but as I mentioned earlier I was short on powdered sugar, so my frosting was a little bit loose.
I’d definitely make the apple cobbler cupcakes again — maybe even sans frosting and I’d serve them for breakfast! I’m of the belief that most cupcakes can easily be transformed into muffins if you serve them “naked,” and these are no different. I imagine with a cup of tea they’d be really delicious.
I’m sure I’ve mentioned before that Joanne Chang (of Flour Bakery + Cafe in Boston, as well as Myers + Chang) is my idol — the woman is incredible. A couple of weeks ago I finally got my hands on her cookbook, so I’ve been working through my first few recipes from that lately, and will share my first few attempts soon! I’m thinking I’ll work my way through the entire book eventually, not really Julie and Julia style because that’s already been done, but at my own pace and in my own time. I’m excited to savor each recipe, and share the results with anyone willing to try them — so far, the results have been fabulous!
I’ll be back soon — it’s getting tricky to photograph with such little daylight (and all of it taken up by work!), but I’ve got a good little collection of shots for my pending recipes, and I can’t wait to get them up and share them with you! This weekend I’ve got a housewarming party for my parents, so some really great treats should come out of this weekend too!
For now… with love, and sugar.