Apple Sauce Cupcakes reinvented from a 1950s version of Apple Sauce Cake. The original applesauce cake recipe calls for unsweetened applesauce right off the stove but a jar of applesauce from the store shelf works just fine. Just be sure it’s thick.
Apple Sauce Cake, from commercial recipe card, 1950s
- Measure 2 cups sifted cake flour.
- Sift flour with ½ teaspoon baking soda, 1 ¼ teaspoons baking powder, ½ teaspoon cinnamon and ½ teaspoon salt.
- Mix 1 cup of seedless raisins with dry ingredients.
- Cream ½ cup shortening with ¾ cup sugar until mixture is light and fluffy.
- Beat 1 egg until light and then add it to creamed mixture. Mix well.
- Add I cup thick, unsweetened apple sauce, dry ingredients, and raisins to creamed mixture.
- Pour batter into a greased pan (8×8 inches) and bake at 350 degrees about 45 minutes.
Remove from oven, sprinkle a mixture of 2 tablespoons confectioner’s sugar and ½ teaspoon ground cinnamon over the top.
Applesauce Cupcakes: 2015 update
- 2 cups cake flour
- ½ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- Optional: ¼ teaspoon cloves and/or allspice
- ½ teaspoon salt
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 1 cup thick, unsweetened applesauce
- 1 cup chopped pecans or walnuts or raisins
Blend flour with dry ingredients in a bowl.
In a separate bowl, beat the butter with the sugar until light and fluffy.
Add lightly beaten egg and mix well.
Add the applesauce to the creamed mixture alternately with dry ingredients.
Fold in nuts or raisins. Pour into paper lined cupcake pan. Bake at 350 degrees for 18-20 minutes. Makes 18 cupcakes.
Frosting or a light dusting of powdered sugar are options but I prefer mine plain.
Applesauce is so easy to make and the aroma will drive everyone crazy. Don’t count on any leftovers for baking.
Home Made Unsweetened Applesauce: Makes 1 ½ cups
- 6 to 8 tart apples
- ¼ cup water
- Wash, peel, quarter and core apples.
- Place into pot. Add the water.
- Cover and cook until mushy or chunky, stirring occasionally
If you have one of these gadgets, press the mixture through a sieve or food mill.
*Spices or brown sugar, optional. This depends on your taste preferences but for baking purposes, leave out any spices or added sugar.
Keep fruit from turning brown by dissolving two crushed vitamin C tablets in a bowl of cool water before adding fruit or toss the freshly cut fruit in lemon juice and it will not darken. The juice of a half a lemon is enough for a quart or two of cut fruits. For fruits cut in two, brush surfaces with lemon juice to prevent discoloration. Best of Helpful Kitchen Hints, 1980
Keep fruit pared fruit looking bright by pouring a little lemon juice over it. Place peeled apples in a basin of cold, slightly salted water until you’re ready to use or serve them.1003 Household Hints, 1949.
10 apples that won’t Brown Easily:
Cameo, Snow Sweet, Cortland, Gala, Empire, Goldrush, Ginger Gold, Ambrosia, Masonova, Shizuka, from Heal with Food
Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas.