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Apple Cupcakes with Cinnamon-Marshmallow Frosting

September/October 2009

Your rating: None Average: 4.1 (200 votes)

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.



READER'S COMMENT:
"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...
Apple Cupcakes with Cinnamon-Marshmallow Frosting Recipe

15 Reviews for Apple Cupcakes with Cinnamon-Marshmallow Frosting

10/24/2010

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.

Comments
10/22/2010
Anonymous

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.

Comments
10/01/2010
Anonymous

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.

Comments
09/30/2010
Anonymous

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.

Comments (1)

12 comments

Anonymous wrote 1 year 3 weeks ago

Sorry, but you're wrong about

Sorry, but you're wrong about using agave No one should consider agave "healthy" - it has more fructose than the high fructose corn syrup used by the commercial food industry. High levels of fructose have been shown to cause all kinds of health problems: higher triglycerides since fructose is processed by your liver, short-circuiting appetite signals so that you don't feel full even when you have eaten enough, and potential insulin resistance. Even the American Diabetes Assoc. says that most often, you're better off using sucrose (normal sugar) than adding sweeteners with high fructose levels. And don't kid yourself - agave syrup is just as "processed" as table sugar - it doesn't just come out of the plant and go into a bottle without some processing. And no, i don't work for the sugar industry, I simply do my own research and don't believe that just because something is touted as "natural" it's automatically good for you. Cyanide is "natural" and so is hemlock, but I won't be adding those to my diet either.

12/30/2009

These were a lot of work, but worth it. Instead of cutting the icing recipe in half, I will double the cupcake recipe (to make twice as many)! They would also be great without the icing.

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