Well here we go folks! It's time to open my life to ya'll and Im going to start with my favorites... fall time baking :) Yuuummmy!So lets begin...
Oh and one more thing~ the hubs is dairy free and I'm trying to eat less heavy (gluten/processed free) foods, so this is going to be a healthier version of the recipes... you can always resubstitute the glorious amounts of creamy butter and white flour for all of these. If I adjust the measurements I'll be sure to let you know! K Go!
Caramel Apple Spice Cupcakes
2 1/4 cup sorghum/jowar flour
2 teaspoons baking soda
2 teaspoons ground cinnamon*
1/2 teaspoon ground nutmeg*
1 teaspoon salt (I'm not a HUGE salt fan so I always cut mine in half)
1/2 cup Olive Oil (Not extra virgin, a lighter blend)
1/4 cup apple butter
5 large eggs
1 cup almonds ground (you can tree peanuts here if you have a tree nut allergy)
1 cup bananas mashed (or apples if your name is BFF)
1 cup agave (or 1 1/2 cups honey)
1 teaspoon vanilla extract
4 cups coarsly shredded baking apples (Macintosh, Breaburn, etc.)
* if you happened to make it to the reception in Colorado or the wedding in Utah substitute the cinnamon and nutmeg for 1 T of the apple pie spice mixture.
I like these ones for a fancy fall look
Mix your dry ingredients (Flour, soda, spices, and salt) in a bowl and set to the side.
In a food processor place the apple butter, egg whites, ground nuts, and mashed bananas. Process them until they make a smooth paste and then slowly add the oil while the processor is still on. The idea is to fully incorporate the oil into the mixture so that you don't get separation and an oily product.
Next mix the remaining wet ingredients together and set to the side. ** Note you'll need 2 whole large eggs to mix into the wet ingredients. Add the wet and dry ingredients and then the pasty mixture. Do not over stimulate the dough mixture or else you run the risk of having Chinese assassin muffins (aka hard rock cupcakes).
Once all ingredients are mixed fold in the chopped apples and you're ready to fill the tins.
I would highly recommend pre-heating your oven to 350 F and then lowering it to 325 F when you place the cupcakes in the oven. Also filling them 3/4 full instead of the recommended 2/3. If you lower your over to 325 F you'll want to cook the cupcakes for around 20-25 minutes or until the tops spring back at you when light pressure is applied.
For the Frosting:
1/2 cup Coconut Oil
1 cup Brown Sugar
1/2 cup Coconut milk
1/4 cup Almond Milk Original (We love Blue Diamond Yummmm)
1 teaspoon Vanilla Extract
1/2 cup Shortening**
5 cups Confection Sugar
** In place of this you may also opt to using Earth Balance, which is a vegan butter substitute, or Spectrum shortening which is a shortening substitute. This wonderful information brought to you by Robin Brophy :) <---- she's so smart.
In a mixing bowl (aka my wonderful maid KitchenAid) beat the shortening with 2 cups of the confection sugar until well blended.
Place the brown sugar in a sauce pan and bring it to a boil. Once the sugar granules are almost melted completely add the coconut oil in. Continuously stirring until it begins to caramelize, add the coconut milk. NOTE: Make sure you keep stirring vigorously or else your caramel will seize up on you and you'll have to start again.
Add the caramel to the mixing bowl with the confection sugar and shortening. Continue adding confection sugar and caramel (going back and forth between the two). Add the Almond milk and vanilla into the mixture and make sure everything is well incorporated.
If you want thicker "butter cream" add more confection sugar, for a thinner product add less.
Wait until your cupcakes are cooled and frost them lovingly!
All right peeps! That's all for tonight! Once I complete this recipe I will "trial and error" it and then post picture of the ones I make... this might become a "nailed it" blog :)
XoXo
Mrs. Bell
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