It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!
These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!
And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.
The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.
So basically total apple cupcake/pie bliss!!!
Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!
One of the best combos around is apple and caramel and you can’t help but notice those ginormous dipped apples when you go in a store like Wal-mart at this time of year. You know the ones, covered in every sugary things known to man–M&M’s, Oreos, sprinkles, candy corn, gummy bears, three different kinds of chocolate, etc, etc–yeah, those.
The candy is bad enough but the caramel isn’t much better. Let’s take a peak at the ingredients…high fructose corn syrup, milk, sugar, butter, artificial flavors, palm oil and of course tons of preservatives. So essentially it’s crap. But thankfully there are some great alternatives to get your caramel+apple fix and this recipe in my opinion is better than any huge, sugar covered apple you could buy.
The salted caramel sauce has the perfect amount of salt to offset the sweet of the caramel and chocolate and I love the little bites of chocolate chips and pecans sprinkled over all of it. The best part of course is that it’s totally dairy and refined sugar FREE.
Full disclosure–this is actually a hummus recipe. Yes, that’s right dessert hummus is a thing and it has been for awhile. I’ve done a couple of variations like this Chocolate Hummus and this Pumpkin Spice Dessert Dip but this latest peanut butter and chocolate mix my be the best one yet!
This stuff is MAJORLY delicious and quite healthy! Don’t you just love when those two things get together?! I do.
Plenty of good stuff in this like protein and fiber from the chickpeas and peanut butter and lots of healthy fats! Think school lunchbox…great with apples, spelt pretzels, graham crackers, strawberries or wrapped up in a whole grain tortilla! Also good on pancakes, waffles, bagels….endless uses! Did I mention you only need a blender?! Yay!
And as always 100% vegan/plantbased and no refined sugar. 🙂