Applesauce Cupcakes

June 6: National Applesauce Cake Day

For an early summer social with some priests at her brother’s Catholic order, Islander picked a simple dessert to share—applesauce cupcakes. Even without any frosting or sugar-crumble topping, the tiny treats were still a tempting indulgence! Applesauce cupcakes are paradise-perfect for potlucks and parties—and especially for National Applesauce Cake Day!

Recipe

(Adapted from Better Homes and Gardens)

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• 1/3 cup shortening
• 1 ½ cups applesauce
• 1 cup raisins

Directions

In a medium sized bowl, sift together the flour with the baking powder, cinnamon, baking soda, nutmeg and cloves.  In a large mixing bowl, cream the sugar and the shortening. Beat in the applesauce.  Gradually add the flour mixture and blend well.

Fold in the raisins. Line a muffin tin with cupcake paper. Fill 2/3 full of batter. Bake in a preheated oven at 350 degrees F for 30-35 minutes, using a toothpick to check for doneness.  Remove from the oven and transfer to a wire rack to cool completely. Yield: A little over a dozen.

Notes

• These applesauce cupcakes make hearty muffins for breakfast or snack time.

Frangelico Chocolate Cupcakes

June 1: National Hazelnut Cake Day

Those who fancy filberts like Highlander and Islander can celebrate National Hazelnut Cake Day with these triple-threat treats—chocolate cupcakes infused with Frangelico (hazelnut liqueur), frosted with Frangelico-Nutella (hazelnut-chocolate spread) and topped with toasted hazelnuts.

Recipe

(Adapted from RecipeZaar)

For the Frangelico Chocolate Cupcakes

• 1 (18.25 ounces) box chocolate cake mix
(we recommend Duncan Hines Moist Devil’s Food Cake)
• 1 package  (3.9 ounces) instant chocolate pudding mix
• 4 eggs
• ½ cup water
• ½ cup vegetable oil
• ½ cup Frangelico (hazelnut liqueur)
• 1 cup hazelnuts/filberts, chopped, toasted and divided in half

Directions

Line muffin tins with cupcake papers.  In a large mixing bowl, put in all the ingredients except for half of the hazelnuts and blend until the batter is thick and smooth. Gently fold in ½ cup of hazelnuts.  Scoop the batter into the cupcake papers. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Check for doneness. Remove the cupcakes from the oven and place them on a wire rack to cool completely before frosting or decorating them. This recipe yields about 2 ½ dozen cupcakes.

For the Frangelico-Nutella Frosting

(Adapted from Frangelico)

• 2 cups confectioner’s sugar
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons butter (room temperature)
• 3 tablespoons Frangelico (hazelnut liqueur)
• ½ cup Nutella

Directions

Sift the sugar and cocoa powder together. Cream the butter, then gradually add the sugar-cocoa mixture and beat until smooth.  Stir in the Frangelico and Nutella until a spreadable consistency is achieved.

Frost the cupcakes. Dip the tops of each cupcake into a bowl of the remaining ½ cup of toasted hazelnut pieces.

Notes

• Toasting the hazelnuts brings out more of their natural flavor.  Spread them on a sheet and bake in a preheated oven at 350 degrees F for 10 minutes. Allow the hazelnuts to cool before using them in a recipe.
• Search our blog for other posts with recipes containing hazelnuts/filberts, Frangelico or Nutella as ingredients.