These are based on a Texas sheet cake recipe and turn out unbelievably moist and springy, ready for whatever frosting tickles your fancy. They have the added advantage of not needing the tiresome butter-creaming step. This recipe also makes a great sheet cake, but may need a couple more minutes. Makes 12+ cupcakes.
Preheat oven to 350°
1/2 c. unsalted butter (1 stick)
3 apples, peeled
1.5 c. sugar
1/2 c. buttermilk or sour cream
2 eggs
1 Tbsp. vanilla
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
Grate the apples into a bowl. Squeeze them dry, retaining the juice in a measuring cup. Add water (if needed) to reach 1 c. liquid. Place the juice and the butter into a large saucepan. Bring to a boil.
While mixture is still warm, whisk in the sugar, then buttermilk and vanilla. Allow the mixture to cool while you sift together the dry ingredients. When it is cool enough not to cook the eggs, whisk in the eggs.
Mix in the flour gradually, blending thoroughly. Fold in the grated apples. It will be a pour-able batter.
Pour into cupcake cups and bake for 22 minutes, or until toothpick comes out clean. Allow to cool before frosting.