Rye gingerbread cupcakes with apple filling and cinnamon cream cheese frosting
King Arthur Baking Company · 8 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Mix the medium rye flour with the spices, salt and baking soda in a bowl.
- medium rye flour
- spices
- salt
- baking soda
- molasses
- brown sugar
In another bowl combine molasses and brown sugar, then add room-temperature butter and egg.
- butter
- egg
Pour the wet ingredients into the dry and mix until homogeneous, then fold in crystallized ginger.
- crystallized ginger
Scoop into cupcake liners in molds instead of the recipe's eight by eight pan and bake until they spring back when pressed.
- Cortland apples
- butter
- sugar
- water
- cinnamon
Cube Cortland apples and saute with butter, a little sugar, a little water and cinnamon until soft but still holding their structure.
- cinnamon cream cheese frosting
Cut a circle out of the top of each cupcake with a paring knife and fill with a little apple.
- chai spice
Pipe cinnamon cream cheese frosting on top: straight up and down, let it fall, come around and finish quickly.