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Don’t Fridays seem like a good day to post a recipe? Maybe I’ll start doing that, and this will be the first installment of Friday Recipe. Might be the first of one, or hopefully the first of many. I don’t have that many recipes though… I’ll have to start adding new things to my small repertoire of meals.

I have made six dozen of these cupcakes in the last few weeks, and they disappear very quickly.

Apple Cupcakes
Makes 2 Dozen
Ingredients
* 2 1/4 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 cups sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Directions

*Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside.
*Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
*Mix butter and sugar until pale and fluffy. Mix in eggs and vanilla. Mix in apples. Add flour mixture; mix until just combined.
*Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

This recipe comes from Martha Stewart. I peeled and shredded the apples in the Cuisinart. I mixed everything with my hand-held mixer– I don’t have a stand mixer. I don’t use the full amount of sugar– I think it’s too much. And I made the Brown-Sugar Buttercream frosting one time, but it was too buttery and my family did not care for it. We eat them plain, but maybe a cream cheese frosting would be good.