Being Italian-Canadian has left me blessed. In values and culture, sure - but especially in food. My dutiful Nonni grow three out of four seasons in the year, and work overtime to make sure that enough sauce and pears are jarred when winter hits. This fall has been no exception: bushels of pears, zucchini, the final few tomatoes, and apples.
Now, my grandparents don't really eat apples. My Nonno avoids hard-skinned fruits because he thinks they all need to be peeled. As a result, much of their harvest was handed down to us. After my mom and I made a blitz of apple crisps (ein apfelkreig) they largely sat neglected on our countertop.
Until today. Not forgetting my promise to get through ming's list, I settled on the appropriate Cupcake #10 - apple cinnamon cupcakes with caramel frosting. Given that I don't regularly stock heavy cream, I opted instead for a simple cinnamon buttercream (recipe below). I also replaced the sugar with brown sugar, because apples and brown sugar should be together all the time.
Apples going rotty. What a horrible, ungrateful anonna I am.
I swear this gloop of a batter looked more delicious in person.
Can I use this space to jot down a quick ode to my stove? Look at the glass. It is an original, 1950s, yellow-enamelled GE Frigidaire. The light on the inside sources from a huge globe bulb. It's beautiful.
Out the oven!
Normally I take out my piping bag to frost, but I thought the rustic-ness of the recipe called for spreading with a knife. I couldn't resist giving them all a little cowlick, though!
Simple Cinnamon Buttercream
Blend half a stick of butter, one teaspoon vanilla and 1/4 tsp cinnamon. Add 2 and 1/4 cups of icing sugar, blend (frosting will be dry and crumbly). Add 3 tbsp milk, blend until fluffy.
Ming cupcakes: 3/33