These are silly good I replaced 1/3 of the brown sugar that is mixed with the apples and into the cupcake batter with Stevia (Extract - in the Raw) and they still turned out fantastic. Next time I might try replacing some of the brown sugar in the frosting with stevia as well. I don't have a hand mixer so after removing the marshmallow fluff from the double boiler I dumped it in my stand mixer and mixed on high for a few minutes then mixed it some more after adding the cinnamon and vanilla. The frosting wasn't runny at all and piped well with a piping bag. Like others I found that only half of the frosting is needed for 12 cupcakes. Also I have made these dairy-free for a friend with a milk allergy using 1/2cup vanilla Silk light soy milk 1/2tbsp apple cider vinegar in place of buttermilk (allow the soy milk vinegar mixture to stand a few minutes to curdle before using). They turned out fantastic and he was thrilled to have cupcakes WITH frosting that had no milk! Pros: easy fun to make Cons: loads and loads of sugar
I have made this recipe several times and absolutely love it. I have shared it with family members and they love it as well. I will confess that I did not make the icing but just made the cupcakes and left them plain and they are still fabulous. I think they make a great breakfast muffin with a dab of cream cheese as well. Yum!!
I'm sure these taste great; however I think there is way too much sugar in the recipe. Just replacing some of the oil doesn't make these "healthy". Sugar is the worst ingredient one can use. Recipes that try to use less sugar or natural sugars (maple syrup or agave) would be considered much healthier.
I am sure these are delicious; however in looking at the recipe it calls for way too much sugar to be considered "healthy." With only 1 and a half cup of flour 3/4 cups of sugar seems like a very high ration. With the 1 cup of sugar in the frosting I would not consider this healthy. I prefer to see recipes with much lower sugar and perhaps maple syrup or agave instead of sugar.
These are great cupcakes. I agree with what others are saying 1) icing amount can be cut in half 2) really yummy without icing too. I wonder if I can decrease the sugar amount in the icing and get the same effect? I substituted 2 regular egg whites in the frosting instead of the dry egg whites. I think it worked just fine. It did seem runnier but then after it completely cooled the frosting stiffened. I suggest waiting 5-10 min before icing so the frosting "sets". But I bet you can only eat just one so have 11 other people to eat their share.
These muffins are really good!! I skipped the dried apples and they still turned out great. They are worth the extra time to make. Very surprised by this recipe:) mmmmmm Definitely going on my fav's list!
Anonymous 10/22/2010 8:47am - dried egg whites reconstituted according to package directions (equivalent to 2 egg whites) I'm sure some have a concern about eating uncooked egg whites. Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. How to make a sage meringue http://www.ochef.com/728.htm
Sweet and Moist Brought these to a house party and no one could tell they are healthy. Everyone raved about how delicious they are. I only made half of the frosting and it was plenty although I am not much of a frosting fan.