Fall is my favorite season; it’s hard to like the three others as much when it’s so full of wonderful produce like pumpkins and apples! This is why I am so glad that my birthday comes around with it, I get inspired to make delicious desserts for others, and (mostly) myself, using these ingredients. I went apple picking a little ways away from where I live and had a surplus of local, organic apples; and what better way to use them then in cupcakes?
Servings: 20 Cupcakes
Ingredients For Cupcakes:
- 1 ½ Cups
Unbleached All Purpose Flour
- 1 ½ Cups Whole
- 2 tsp. Baking
- 1 tsp. Salt
- 1 ½ tsp.
- ½ tsp. Nutmeg
- 1 Cup Oil
(Olive, Coconut, Grapeseed, Canola, etc.)
- 1 Cup Sugar
- ¾ Cup Fig Puree,
- 1 ½ Tbsp.
- 1 Tbsp. Apple
- 3 Cups Chopped
Apples, about ¼” Squared
- 1 Cup Chopped
- Preheat oven to
350°F. Combine flours, baking soda, salt,
cinnamon, and nutmeg in a large bowl. Sift together until there are no
chunks. In another bowl combine oil, sugar, fig puree, vanilla, and apple
cider vinegar; stir together until even and smooth.
- Mix the wet
mixture into the dry mixture and combine very well, then add in the
chopped apples. The mixture will be very chunky, so take about 3 quarters
of it and place it in a food processor; pulse together until the apple
chunks are much smaller and the batter is more of a paste. Add that batter
back to the unblended portion along with the pecans and stir together.
- Using an ice
cream scoop, scoop batter into cupcake pans with liners so that the batter
is about ¾ of the way up on the liner. If you are using two cupcake pans
at the same time place them on two different racks in your oven and bake
for 12 minutes, then switch racks and bake for an addition 10-12 minutes
or until your toothpick comes out clean. Set on cooling rack and continue
on to making the frosting.
Ingredients for Frosting:
- 2 Cups Raw
Cashews, Soaked for 2 hours or more
- 2 Tbsp. Maple
- 1 Tbsp. Agave Nectar
- 2 tsp. Vanilla
- ¾ Cup Water
- 1 tsp. Cinnamon
- Place all
ingredients into a high-speed blender, and puree until very smooth. Cool
in refrigerator for 30 minutes, then spread roughly 1 Tbsp. of frosting
Ingredients for Apple Chip Garnish:
- 2 Small Apples, Cored
and Sliced thinly
- 2 Tbsp. Brown
- 1 tsp. Cinnamon
- Preheat oven to 350°F, place apple slices on baking sheet and
sprinkle brown sugar and cinnamon over them. Bake for 10-12 minutes or
until the edges start to curl up a little bit. Take them out to cool then
garnish the cupcakes with them.