Apple Cupcakes

Cupcakes stuffed with plenty of apples and topped with an espresso frosting.

Bake the cupcake base.

Frost and decorate.

Ingredients

Cupcakes

• 180g (1 1/5 cups) all-purpose flour

• 150g (3/4 cup) sugar

• 3/4 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp salt

• 100g (1/2 cup) vegetable oil

• 50g (1/4 cup) soy milk

• 1 tbsp apple cider vinegar

• 2 apples, peeled and finely diced

Frosting

• 40g (3 tbsp) margarine

• 150g (1 1/5 cups) powdered sugar

• 1 tbsp instant espresso powder dissolved in 1 tbsp soymilk

Caramel Apples

• 100g (1/2 cup) sugar

• 1/8 tsp cream of tartar

• 1.5 tbsp water

• 2 tbsp coconut oil

• 1.5 tbsp soy milk

• Red food dye, optional

• 1 apple, cut into thin slices

Instructions

1. Make the cupcakes. Preheat the oven to 350. Grease or line muffin tins for 12 cupcakes.

2. Whisk the flour, sugar, baking soda, cinnamon, and salt in a large bowl.

3. Whisk together the oil, soy milk, and vinegar in a separate bowl. Pour the wet ingredients into the dry ingredients and mix until just combined.

4. Gently fold the apples into the batter. The batter will be extremely thick, but do your best to distribute the apples evenly.

5. Spoon the batter into the muffin tin, filling each cup slightly above 3/4 full. The batter will not rise very much, so you can fill it higher than normal for a cupcake.

6. Bake for 16-18 minutes until a toothpick inserted in the middle of the cupcake comes out dry. Let the cupcakes cool before frosting.

7. Make the frosting. Beat the frosting ingredients together until light and fluffy.

8. Make the caramel apples. Combine the sugar, cream of tartar, and water in a small saucepan. Bring to a boil over medium heat but don't stir.

9. Cook the sugar mixture until it begins to brown. Let it cook for 10-20 more seconds, then remove it from the heat.

10. Immediately add the coconut oil while stirring. Add the soy milk and red food dye. Keep stirring until the color is well distributed.

11. Let the sauce cool to room temperature. Then, reheat the mixture over low heat until it begins to bubble. Let it bubble for about 45 seconds.

12. Remove it from the heat and coat the apple slices. Place coated apple slices on parchment paper, then chill in the fridge. Reserve any leftover caramel sauce.

13. Assemble the cupcakes. Pipe the frosting on the cupcakes. Top each cupcake with a caramelized apple slice. If you have any caramel sauce left over, drizzle it on top.