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
    Wheat Flour
  • 2 tsp. Baking
    Soda
  • 1 tsp. Salt
  • 1 ½ tsp.
    Cinnamon
  • ½ tsp. Nutmeg
  • 1 Cup Oil
    (Olive, Coconut, Grapeseed, Canola, etc.)
  • 1 Cup Sugar
  • ¾ Cup Fig Puree,
    Blended Figs
  • 1 ½ Tbsp.
    Vanilla Extract
  • 1 Tbsp. Apple
    Cider Vinegar
  • 3 Cups Chopped
    Apples, about ¼” Squared
  • 1 Cup Chopped
    Pecans

Directions:

  1. 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.
  2. 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.
  3. 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
    Syrup
  • 1 Tbsp. Agave Nectar
  • 2 tsp. Vanilla
    Extract
  • ¾ Cup Water
  • 1 tsp. Cinnamon

Directions:

  1. 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
    per cupcake.

Ingredients for Apple Chip Garnish:

  • 2 Small Apples, Cored
    and Sliced thinly
  • 2 Tbsp. Brown
    Sugar
  • 1 tsp. Cinnamon

Directions:

  1. 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.