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Quick applesauce cupcakes

June 2, 2010

“Applesauce for sale. 2 for $4.50.” In you go, into my overflowing basket, filled with unnecessary groceries. I’m a grocery store maniac, which is made even worse with the single magic word ‘SALE’. It’s horrible, I’m telling you. No self control, whatsoever.

Which explains how I ended up with 2 large jars of applesauce, and absolutely no idea what to do with them.

So I started searching for recipes, which of course, resulted in me saving all sorts of recipes, which are NOT related to applesauce. Now I want to make bread, and pretzels, and sugar cookies, eclairs and 847238 layers of crepes cake.

This recipe, which was from 500 Cupcakes book boasted that it’s ‘simple to make and low in fat, this recipe is based on the classic streusel cake.’ Right on! You got me at ‘simple’ and ‘low fat’.

Here we go!

Ingredients:

(For the cupcakes)
1/2 cup margarine, softened
3/4 cup packed light brown sugar
1 lightly beaten egg
3/4 cup unsweetened applesauce
2 cups self raising flour
1 tbsp baking powder
1 tsp cinnamon powder

(For the topping)
2 tbsp margarine, softened
1/2 cup icing sugar, sifted
3 tbsp chopped walnuts ( i used almonds)
2 tbsp rolled oats
2 tbsp all purpose flour
1/2 tsp cinnamon

Directions:
1. Preheat oven to 170 C.
2. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg, and then the applesauce, beating well after each addition. Add the flour, baking powder, and spices, mixing until just combined.
3. To make the topping, combine all the ingredients in a small bowl. Mix with a fork until the topping resembles coarse breadcrumbs. Set aside.
4. Spoon the batter into baking cups. Sprinkle some topping on each cupcake and bake for 20 to 25 mins.

Best eaten freshly baked, as toppings lose crunchiness after 1 day. Just reheat the cupcakes in the toaster before eating and you’re good to go!

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