Dessert & Baked Goods › Apple Spice Cupcakes w/ Hot Buttered Rum Icing

makes approximately 18 cupcakes

• 2 eggs
• ¾ cups milk
• ⅓ cup butter, melted
• 1 tsp vanilla
• 2¼ cups flour
• ¼ cups sugar
• ¼ cups brown sugar
• 2 Granny Smith apples, finely chopped
• 1 tbsp baking powder
• 1 tsp cinnamon

Hot Buttered Rum Icing

• ½ cup of shortening
• ½ cup of room temp butter
• 1 box confectioners sugar
• 2 oz dark rum

Special Equipment

• cookie/ice cream scoops
• pastry bag & tip

1. Preheat oven to 350º
2. Beat eggs, milk, melted butter and vanilla in a bowl or, if you’ve got enough measuring utensils, beat it in a measuring cup and save yourself some dish washing
3. In a new, large bowl, combine flour, sugars, baking powder and cinnamon. Once this is combined, add your egg and flour mix. Once all mixed together, add in chopped apples. The mixture is going to be very thick and doughy looking. I think this is why the cupcakes ended up ‘muffiny’. It’s okay; you’re frosting them so they’re cupcakes, not muffins
4. Bake at 350º for 18–20 minutes or until your cake tester comes out clean

Prepare the Hot Buttered Rum Icing

1. Whip together shortening and butter, add confectioners sugar slowly
2. When at an icing consistency blend in dark rum