It’s Halloween weekend and unless you somehow plug-in for energy, you’re probably running off of sugar, festively shaped, colorfully wrapped, sugar….and now your teeth hurt. It’s probably about this time of the year that you need to visit your local dentist – like Dentist fairfax – the most.
Speaking of teeth, please be careful not to overindulge this Halloween! I know all the candy can be incredibly tempting, but a friend of mine recently had to visit a Dentist in Temple Terrace for a filling to treat a cavity that had been caused by eating too many sweet treats. Remember to brush your teeth at least twice a day and use mouthwash and floss on a regular basis too! Prevention is always better than a cure where your oral health is concerned.
We actually haven’t purchased our candy yet. One of us is the child of a former Hershey employee and the other grew up in a house where October meant the two foot tall umbrella basket was converted into a never ending candy pit. Needless to say, our control is lacking…so we wait, but I fear we’ve waited too long.
The only candy left in the store is the kind that guarantees you will be power-washing egg off your house come Monday morning.
So as a back-up plan, I’ve made these apple cupcakes with cinnamon honey buttercream. Obviously, these break all sorts of Halloween candy safety code, but we only average about 10 trick-or-treaters, so that leaves more than enough for parents to pull the “Let me eat that one and make sure it’s ok” trick and get their own grown-up treat.
These cupcakes are moist and creamy. The apple-cinnamon combination is the essence of fall in its own festive colorful wrapper. And don’t worry, if your teeth really are hurting, or, have just completely fallen out, you can still gum your way right through one of these.
An apple a day keeps the doctor away…sure, but what about the dentist?
Cake recipe adapted from Martha Stewart Living, November 2006
Makes 2 dozen
For the cake:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 stick softened butter (I used salted)
2/3 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups peeled, shredded apples (about 5-6 medium apples)
For the buttercream:
1 stick softened butter
3 cups confectioners’ sugar
4 tablespoons milk
3 tablespoons honey
2 teaspoons cinnamon, plus some for topping
For the buttercream:
Posted on October 29, 2010