Do you have a favorite treat? Is there one delicious dish you are happy to have over and over? That is how I feel about these apple cupcakes. Slightly modified from a Cooking Light recipe I saw in one of their 2010 baking magazines, this cupcake has been a staple in our house for many years.
Take your pick and enjoy this at breakfast, lunch, as an afternoon snack, or after-dinner dessert.
There is so much flavor in every bite, and yet they don't leave you feeling guilty for indulging.
As always, every table, no matter how simple, is set with flowers. These sunny, yellow roses are fresh from the garden. The rose bush is new this year and keeps blooming after every cutting.
"Cooking and baking is both physical and mental therapy." —Mary Berry
A spritz of cool water keeps the cut flowers fresh and happy.
The arrangement sits in a glass jar set inside an old wood bucket picked up years ago at an antique shop. Moss was added to fill in the empty space.
Back to the star of the post . . . these cupcakes are as light and moist as they look. They freeze well, too. If you do freeze them, be sure to allow them to defrost at room temperature. They will hold up much better than defrosting in a microwave.
"It's all about a balancing act between time, temperature and ingredients: That's the art of baking." —Peter Reinhart
Enjoy, and thank you for visiting!