Apple-Oat Cupcakes with Honey-Cinnamon Buttercream

Hello, it’s Faith from An Edible Mosaic!  One of the reasons I love Halloween and fall is because it’s apple season.  Here in Upstate New York, apples are bountiful and I’m always looking for new ways to use them.  I like to make applesauce because it’s a great way to use a large amount of apples, but then I’m left looking for new ways to use applesauce, lol!  Applesauce cake is nothing new but this recipe for apple-oat cupcakes has a special new twist. 

I’ve made baked goods with oats before, but in this recipe I did something different by cooking the oats first (if you make a big pot of oatmeal for a family breakfast this is the perfect use for a leftover serving, or you can do what I did and cook up a quick serving of oatmeal).  The oatmeal in the batter keeps the cupcakes moist and chewy.  I call these cupcakes (instead of muffins) because they’re frosted, but if you leave the frosting off they’re really more like muffins.  I made these for Mike to take to work so I couldn’t resist making them a little more special with the addition of honey and cinnamon-flavored Swiss meringue buttercream.

Don’t forget, your Halloween submissions are due at 9PM EST on October 27.  Brandy and I are excited to see what you all come up with!

 

Apple-Oat Cupcakes with Honey-Cinnamon Buttercream

(Yield:  16 cupcakes)

Cupcakes:

1/3 c rolled oats

1 c water, divided

1 c brown sugar

1/3 c canola oil

3 large eggs

3/4 c unsweetened applesauce

1 tsp pure vanilla extract

1 1/2 c all-purpose flour

1/2 c whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

Buttercream:

2 large egg whites

1/3 c sugar

1/4 c honey

Pinch salt

1/4 tsp cinnamon

2 sticks unsalted butter, at room temperature, cut into pieces

Muffin tray

Paper liners

For the cupcakes:  Preheat the oven to 350F and line a muffin tray with paper liners.  In a small saucepan, combine oats with 2/3 c water and cook for 5 minutes over medium-low to low heat, stirring occasionally; set aside to cool.  In a large bowl, combine 1/3 c water, brown sugar, canola oil, eggs, applesauce, and vanilla; stir in the oatmeal.  In a separate bowl, combine the flours, baking powder, salt, cinnamon, and nutmeg.  Stir the dry ingredients into the wet, adding a little at a time until fully incorporated, being careful not to overmix.  Fill the muffin tray so that each well is 3/4 full; bake 20-22 minutes or until a toothpick inserted into the center comes out clean or with just a couple crumbs.  Cool completely before frosting.

For the buttercream:  In a double boiler, whisk together the egg whites, sugar, and honey.  Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently (about 3-5 minutes).  Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.  Add the salt and cinnamon and beat on high speed until the mixture is thick and glossy (about 5-7 minutes).  Gradually add the butter piece by piece while beating; stop beating when the buttercream is thick and smooth.

Once the cupcakes are cooled, pipe the buttercream on top.

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