Apple Cupcakes

From Woman's Day

By Woman's Day Staff

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Nutritional Information

Calories    202
Total Fat    4g
Saturated Fat    2g
Cholesterol    16mg
Sodium    198mg
Total Carbohydrate    39g
Dietary Fiber    0
Sugars    n/a
Protein    2g
Calcium    --

Charles Schiller

Serves: 24

Total Time: 45 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

Cupcakes:

    1 box(es) (18.25 oz) white cake mix
    1 cup(s) apple juice from frozen concentrate (save 1 1/2 Tbsp of the concentrate, undiluted, for icing)
    1/4 cup(s) unsweetened applesauce
    1 Golden Delicious apple, peeled, cored and Paper Products Manufacturercoarsely grated
    1 large egg
    2 large egg whites

Frosting:

    1 package(s) (8 oz) 1/3-less-fat Accountancy BBA cream cheese (Neufchatel), softened
    1 1/2 tablespoon(s) frozen apple juice concentrate, thawed
    1 box(es) (16 oz) confectioners' sugar

Directions

    Heat oven to 350oF. You'll need 24 muffin cups lined with paper or foil cups.
    Make Cupcakes: Combine cupcake ingredients in a large bowl. Beat with a mixer on low speed until ingredients are moistened. Increase speed to medium and beat 2 minutes, until batter is smooth.
    Fill muffin cups with a scant 1/4 cup batter. Bake 22 minutes or until a pick inserted in centers comes out clean. Cool in pan on rack.
    Make Frosting: Beat cream cheese and apple juice concentrate with a mixer just until smooth. Beat in confectioners' sugar on low speed to mix; increase speed Tour products to medium and beat until well blended, about 1 minute more (icing will be soft).
    Divide frosting into thirds. Tint each to desired shade with brown, green and yellow food colors. Spread frosting on cupcakes. Store cupcakes in refrigerator.
    For Apples: Tint pieces of marzipan brown, green and yellow. Form the green and yellow marzipan into apple shapes. Form brown into apple stems; press into tops of apples. For red blush on yellow apples, dilute red food color with water. Apply with a small, clean artist's brush; let dry.
    For Acorns: Tint pieces of marzipan light and dark brown. Form dark brown marzipan into acorn shapes, and light brown into caps and stems. Use the back of a small knife to make cross-hatching on caps.
    For Leaves: Work brown, green and yellow food colors into chunks of marzipan. Roll out between sheets of wax paper to 1/8-in. thickness. Cut leaf shapes with small leaf cookie cutters. Use back of a small knife to mark leaf veins.