Hey all! Im thinking about tweaking the ingrediants for an apple recipe.
What do you think about swapping the milk for apple juice? Im wondering how the lack of whole milk fat will affect it.

Im also considering taking the skind of the apple in thin vut up shreds(lightly floured) in the batter. or perhaps small chunks of floured apple. The recipe originally called for 4 eggs, but i think aside from yellow cake any recipe that calls for over three produces a gross eggy smell/taste.

What do you guys think? I also happen to have a mass amount of apple butter, do you think i could incorporate that anyway?

Cupcakes
2 1/4 all purpose flour
2 1/4 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
9 ounces (2 sticks plus 2 tbsp) unsalted butter, softened at room temp
1 1/2 cups granulated sugar
3 large eggs
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon or orange zest
1 cup (8 fluid ounces) whole milk

apple juice or cider. I know vegans sub eggs for apple sauce. What do you think about this idea along with all the others?

I don't see why not. You could also substitute half just to see how that works. I usually start small with changes.

I was wondering...maybe a dumb question...is this an apple cupcake recipe or is this a recipe that you want to change to make it an apple cupcake recipe.

On a side note, I use this recipe for apple cupcakes:

http://www.oprah.com/food/Sprinkles-Cupcakes-Strawberry-Cupcakes-Recipe

I substitute the strawberries for an equal amount of fresh apple (I use my cheese grater and it's about one large apple-I use honeycrisp). I also substitute the sugar- 1/4 cup brown sugar and 3/4 cup sugar. Add about 1 tsp cinnamon.

It is delicious. I just made some tonight!