Recipe Worth Sharing

We had dinner with the Holm family tonight and brought dessert. It was a new recipe and is worth sharing. Thanks Zac and Traci for partaking in the cupcake experiment!

Apple-Cinnamon Cupcakes

Prep: 10 min. Bake: 22 min.
Yield: 6 cupcakes

Cupcakes:
1 large Granny Smith or other tart apple, peeled
3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp cinnamon
Pinch of salt
1/2 cup sugar
1 large egg yolk
1/2 cup milk
1/4 cup vegetable oil
1/2 tsp vanilla extract

Glaze:
1/3 cup confectioners' sugar
1 Tbsp lemon juice

1. Make cupcakes: Preheat oven to 375 degrees. Line a 6-cup muffin tin with paper liners. Grate apple using a box grater (large or medium grates), making sure to stop before you hit core. Squeeze grated apple in a fine-mesh sieve over sink to remove excess moisture.

2. In a large bowl, mix flour, baking powder, cinnamon, salt and sugar. In a small bowl, whisk yolk, milk, oil and vanilla. Stir into dry ingredients until just moistened. Stir in grated apple.

3. Fill each muffin cup two-thirds full. Bake until cupcakes are golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool in pan for 5 minutes, invert onto wire rack and turn them right side up to cool.

4. Make glaze: Whisk confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over cupcakes and serve.