These are wonderful, and I do mean DELICIOUS, but they really do need only about half the (very delicious) icing that the recipe makes. The icing would also be marvelous on a spice or pumpkin cake.
Apple Cupcakes with Cinnamon-Marshmallow Frosting
From EatingWell: September/October 2009
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting—it stiffens as it stands and becomes more difficult to spread.
15 Reviews for Apple Cupcakes with Cinnamon-Marshmallow Frosting
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.
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.
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.