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Categories:
flour cocoa powder baking soda baking powder salt light brown sugar butter egg light corn syrup unsweetened applesauce vanilla low-fat sugar egg white salt vanilla
Viewed: 12 - Published at: 7 years agoIngredients
- 1 1/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon unsweeetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/3 cup light brown sugar
- 2 tablepoons unsalted butter, softened
- 1 large egg
- 1/2 cup light corn syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 1 cup low-fat (1.5%) buttermilk
- 1 cup granulated sugar
- 1 large egg white
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
Method
- Preheat the oven to 350.
- Line a 12-cup muffin tin with paper liners.
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt.
- In another bowl, cream the brown sugar and butter.
- Beat in the egg until incorporated.
- Add the corn syrup, applesauce and vanilla and beat well.
- Add the dry ingredients in 3 batches, alternating with the buttermilk and mix just until blended.
- Spoon the batter into the muffin cups.
- Bake for about 18 minutes, or until a cake tester inserted in the center comes out clean.
- Let cool.
- In a small saucepan, combine the sugar with 1/2 cup of water.
- Bring to a boil and cook until the syrup reaches 240 on a candy thermometer.
- Meanwhile, using a standing mixer or handheld electric mixer, beat the egg white with the salt until foamy.
- While beating, add the hot syrup in a thin steady stream.
- Add the vanilla and beat until the icing is thickened and cooled.
- Spread the icing on the cupcakes; let stand for up to 1 hour to allow the icing to set.
