IronCupcake_003: Apple & Sharp Cheddar Cupcakes

Iron Cupcake:Earth
Theme: Cheese
My entry: Apple & Sharp Cheddar Cupcake w/ Spiced SMBC
Voting begins: Sunday, October 26 at 12 noon Central @ http://mkecupcakequeen.blogspot.com

I joined Iron Cupcake within its first month of being launched. But a new job AND a job with my family made it impossible for me to participate in the first two challenges. NOT THIS MONTH! My first IC challenge went very well. When I first found out the theme was cheese, my mind went directly to my grandma. Every time she plans on making an apple pie, there is always one ingredient that can't escape her grocery list: cheddar cheese! She won't eat a slice of apple pie without cheddar melted on top. And not just any cheddar, New York sharp cheddar! I always thought it was wierd, but over the years I discovered that my grandma isn't the only wierdo doing this. Cheddar is a common accompaniment to apple pie. Go figure! So that's where the inspiration for this cupcake came from.

The cupcake tastes great! The cake part is very moist and really spicy. Next time, I'll reduce the spices by half. Also, the apple and cheese, are indistinguishable. I recommend finely dicing the apple instead of shredding it. And I'd probably put the cheese on top before baking next time. That way it's obvious that the cheese is there. As for the frosting, you already know I love it! It's Swiss meringue buttercream, to which I added the same spices I used in the cake. The flavor is very warm and pairs perfectly with the cupcake! I finished them off with pieces of pie crust in the shape of apples (gotta love Pampered Chef's "Creative Cutters!"). Overall, I'm very proud of my first Iron Cupcake!

IngredientsWet ingredients + dry ingredients Ready for the oven... See the cheese??
Mmmm... cooling!
All dressed up in silky SMBC!
Apple & Sharp Cheddar Cupcake (pictured here w/ Babybel cheese!)

Voting will begin on Sunday, October 26 at 12 noon (Central) at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com/, and will be open through Thursday, October 30 at 12 noon (Central).

Both recipes were created by yours truly!

Apple & Sharp Cheddar Cupcakes
Makes 12

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (reduce to 1/2 tsp)
1/4 teaspoon allspice (reduce to 1/8 tsp)
1/8 teaspoon nutmeg (omit)
2/3 cup granulated sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups peeled, cored and shredded Rome apples (I'd use diced apples next time)
1/2 cup shredded sharp cheddar cheese

Preheat oven to 350F. Line 12 muffin cups with paper liners.

Whisk together flour, baking soda, salt, spices, and sugar in a large bowl. In a large measuring cup, mix together eggs, oil, vanilla, apples and cheese (I recommend omitting the cheese from the batter and topping the cupcakes with it right before they go into the oven). Pour the wet ingredients into the dry ingredients and mix until combined. Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Finish cooling cupcakes on a wire rack.

Spiced Swiss Meringue Buttercream
Makes enough to generously frost 12 cupcakes

4 large egg whites
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, barely softened, cut into tablespoons
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg

Put egg whites and sugar in a glass bowl set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, 6-7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on high speed until it thickens, 3 to 5 minutes). Beat in spices. Color, if desired. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.

Overall rating on a scale of 1-5
Moistness: 5
Tenderness: 5
Frosting: 5

Prizes provided by:
Etsy artist, Art On The Menu, with her awesome little cardboard cupcake
A pair of cupcake earrings from Lots of Sprinkles
As an added bonus for October only, we have a sassy and sweet tee from Bakelove Bakewear
Corporate prize providers:
HEAD CHEFS by FIESTA PRODUCTS
HELLO CUPCAKE by Karen Tack and Alan Richardson
JESSIE STEELE APRONS
CUPCAKE COURIER
TASTE OF HOME books
Iron Cupcake:Earth is sponsored in part by 1-800-Flowers