Makes 48 mini cupcakes
6 oz Vegetable oil
1 1/2 cups Granulated sugar
2 1/2 tsp Vanilla extract
2 1/2 tsp Lemon Juice
2 1/3 cups All Purpose Flour
2 tsp Baking Soda
1 1/2 tsp Cinnamon
1 tsp Salt
1/2 tsp Nutmeg
4-5 medium Apples, peeled, cored and cubed
1/2 cup Pecans, chopped
In a stand mixer with the paddle attachment (or hand held mixer), beat the oil on low and gradually add the sugar, creaming the two together.
In a small bowl mix the eggs, vanilla and lemon juice together. Slowly add the eggs to the oil and sugar mixture, mix for a few minutes.
In a medium bowl sift together the flour, baking soda, cinnamon, salt and nutmeg. Fold the flour mixture, apples and pecans into the batter, mix until just barely incorporated.
Scoop (or pipe) the batter into miniature muffin pans, lined with muffin cups or coated with butter (or spray). Fill 1/2 of the way full.
Bake at 300 for 10-15 minutes until a toothpick inserted in the cupcake comes out clean.
Allow to cool. Top with a Swiss Brandy flavored buttercream frosting, or simply enjoy plain.