So, it happened. The Bear turned a year old recently, and it seems that DB and I have survived virtually unscathed and better for the wear overall. Like everyone says, it does go by fast. I still remember holding his pink little body in my arms, and now I am chasing after him as crawls with great speed and now tries to walk.
Overall, we enjoyed a low key day. A big lunch at our favorite Mexican restaurant where the Bear enjoyed massive amounts of guacamole and Mama and Daddy enjoyed a margarita to celebrate a successful first year of parenthood. Our bellies ripe with carnitas, we headed home for a long nap and then it was time for cake.
Since the Bear is such a huge fan of applesauce I made him spiced applesauce cupcakes adapted from Smitten Kitchen. Since it’s just the three of us, (and I prefer using my Breville over our old and inaccurate large oven) I halved the recipe and used roasted cinnamon applesauce from a recipe in Start Fresh (every mom needs a good applesauce recipe and this is mine. It’s virtually hands free!). I recommend making the full amount of frosting. I didn’t and so we had unfrosted (though still delicious cupcakes the following day)
Spiced Applesauce Cupcakes (makes 6)
For applesauce (adapted from Start Fresh by Tyler Florence)
- 3-4 medium sized apples
- 1/2 teaspoon cinnamon
- couple drops fresh lemon juice
Preheat oven to 400°F. Halve and core apples. Place cut side down on baking sheet lined with foil and roast for ~17 minutes. Let apples cool slightly then transfer to food processor and add cinnamon an lemon juice. Process until sauce reaches desired consistency. Once completely cooled sauce can be store in airtight container in the fridge for about 3-4 days (though we usually go through it much faster)
For cupcakes (adapted from Spiced Applesauce Cake by Smitten Kitchen)
- 1 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (there is already cinnamon in the applesauce I make, so add based on personal preference)
- 1/4 teaspoon ground ginger
- Pinch teaspoon ground cloves
- 1/2 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 teaspoon (5 ml) pure vanilla extract
- 1 large egg
- 3/4 cup roasted applesauce
- 5 ounces cream cheese, softened (about 3/4 of cream cheese package)
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon pure vanilla extract
- up to 1 cup confectioners sugar (this is based on how sweet you want the frosting)
- 1/2 teaspoon cinnamon
Preheat oven to 350°F with rack in middle. Butter an 6 cup cupcake pan.
Make cake: Whisk together dry ingredients and set aside. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add egg, then beat in applesauce. Stir in flour mixture until just combined
Distribute batter into cupcake tin. I used an ice cream scoop and filled them about 5/8-7/8 full, they don’t rise too much. Bake for ~15 min.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Add cinnamon and sift confectioners sugar over cream cheese mixture, then beat at medium speed until incorporated, at this point taste and see if you want more sugar. Spread frosting over top of cooled cupcakes.