"We went back to get him, at the rest stop, before continuing on to Grandma and Grandpa's house. But that was the last time your brother ever said your father's head smelled like the bathroom after the neighbor with lactose sensitivities used it. He rode in silence for the rest of the trip."
I have a crush that is so bad and so fierce that Tyra Banks just cut off all its hair. All I want to do is think about it and talk about it, live it. I am horrible and pathetic and I can't stop.
I am a Curtis Sittenfeld character.
While I attempt to get it together (Come visit me like Cross Sugarman. In the night!), please enjoy Fall, and these cupcakes. They went over well, except everybody thought they were pumpkin.
Hope all is lovely.
Braeburn Apple Cupcakes with Cream Cheese Icing
Adapted from SB/TB
1/2 cup packed brown sugar
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
1/2 cup Canola Oil (I used Spectrum)
1 cup unsweetened, chunky applesauce (I used storebought Braeburn, though homemade would be wonderful)
1 1/2 cups AP flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon baking soda
Preheat your oven to 350 degrees F. Sift together the flour, spices (cloves, nutmeg, cinnamon, allspice) and soda. Set aside.
In a large bowl, whisk together the brown and granulated sugars, egg and oil until well-beaten and smooth. Add the vanilla extract and stir until combined. Add the flour mixture and applesauce alternately, beginning and ending with flour, mixing just until flour disappears and batter is a uniform brown. Spoon or scoop into a lined 12-cup cupcake pan -- I got exactly 12 cupcakes from this recipe, but depending on the size of your cups, this could vary by 1 or 2. You can also grease and flour a round cake pan and pour the batter in that, baking for slightly longer (until toothpick comes out clean and top springs back gently when touched) and then frost, or just sift powdered sugar over the top.
But we're dealing with small cakes today, class.
Bake for 10-15 minutes, checking after 10, just until toothpicks inserted in the middle and edge cupcakes come out clean or with dry crumbs clinging. No wet batter. Remove from oven and cool in pan for 5 minutes, then gently remove and cool completely on a rack.
Cream Cheese Icing
8 oz Cream Cheese, slightly softened (take it out of the fridge 10 minutes prior)
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
1 1/2 to 2 cups sifted powdered sugar
For the icing, beat together (don't whip) the cream cheese and vanilla extract with an electric mixer (stand or hand) on medium speed until smooth. Add the cinnamon. Then gradually add the powdered sugar until you've reached a sweetness and stiffness level you're satisfied with. Frost cooled cupcakes generously, slather them, obscenely. Enjoy.