Apple Cupcakes

Apple Cupcakes
From Martha Stewart Kids

2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)
Cream-Cheese Frosting
Marzipan Apples, optional see below

1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside.
2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
3. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
4. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
5. Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes.
6. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes; top with marzipan apples.

For marzipan apples: Tint some marzipan red and some green (find it in the baking section of your grocery store). Roll red marzipan into balls on a cornstarch-dusted surface. Score bottoms with toothpick. For leaves, flatten teardrop-shaped green marzipan; add veins with toothpick. Roll worms from un-tinted marzipan; add green nonpareils for eyes. Use brown sprinkles for stems. Make holes for worm and stem, and insert.

Makes 24 cupcakes.