Ingredients:
2 1/2-3 cups diced apples (about 2 medium sized apples)
1/4 cup sugar (I used vanilla sugar)
1 teaspoon ground cinnamon
1/2 cup water
1/4 cup dark rum
4 large eggs
9 tablespoons butter
1 cup sugar
1 1/3 cup cooked quinoa
3/4 cups rice flour
1 teaspoon baking powder
1.) Simmer the apple cubes with the water, sugar, cinnamon, and rum until the apple is cooked and almost all the liquid is evaporated.
2.) Whisk the egg and sugar and add the melted butter. Stir well.
3.) Add the quinoa, mix well, and then add the flour and baking powder. Stir well.
4.) Fill 12 cupcake liners about 1/3 full with batter.
5.) Add a layer of apples.
6.) Top with another layer of batter so that they are all about 3/4 full.
7.) Bake at 350 degrees for 25 minutes or until the tops bounce back when you touch them.
Penuche Frosting Recipe
Adopted from Southern Food on About.Com.
1/2 C butter
1 C brown sugar, packed
1/4 C milk
2 C sifted confectioners’ sugar (I only used about a cup)
1.) In a saucepan, melt 1/2 cup butter.
2.) Add the brown sugar.
3.) Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
4.) Add the milk and bring to a boil, stirring constantly.
5.) Cool to lukewarm. Gradually add sifted confectioners’ sugar. (I would highly recommend sifting this confectioners’ sugar. It’s such a pain to sift, but it ensures that the frosting will be extra smooth.)
6.) Beat until thick enough to spread. If too thick, add a little hot water.
I got the recipe here.
