Ingredients
- 6 tablespoons butter or margarine, softened
- 3/4 cup sugar
- 1 teaspoon ground cloves
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 1/2 cups chopped, peeled tart apples
- CUSTARD SAUCE:
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 egg, beaten
- 3 tablespoons butter or margarine, softened
- 1/2 teaspoon vanilla extract
- Additional ground cloves (optional)
Directions
- In a mixing bowl, cream butter, sugar and cloves. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk. Fold in apples. Transfer to a greased and floured 9-in. round baking pan. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- Meanwhile, in a saucepan, combine sugar, flour and milk until smooth. Bring to a boil over medium-heat; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount into egg; return all to pan. bring to a gentle boil. Reduce heat; cook and stir for 2 minutes. Remove from the heat; whisk in butter and vanilla. Serve over warm cake. Sprinkle with ground cloves if desired.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
- FILLING:
- 1/4 cup butter or margarine, softened
- 1/4 cup shortening
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch salt
- Chocolate frosting
Directions
- In a mixing bowl, combine the first 5 ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
- In a mixing bowl, combine butter, shortening, confectioners’ sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
- Frost tops with chocolate frosting.
