Vegan Apple Butter Cupcakes
I created the best vegan cupcake I have ever baked. I won't say this is the best cupcake I have ever made because sometimes you just can't beat butter...
Well, maybe I will say this is the best cupcake I have ever made. Maybe I have been sleep deprived because of finals. Maybe it's been too long since I have had fully satisfying food made with the kind of lovin' that food should be made with.
Or maybe it was just a really awesome vegan cupcake.
To celebrate fall and winter foods, snow, and glowing fireplaces, I made these vegan apple-butter cupcakes with brown sugar frosting. The veganification was a last minute decision that I assumed would become another kitchen dud, but instead it created a deep apple flavor, a perfectly moist cake, and a not-too-sweet but just-sweet-enough frosting that is best spread thin. Want the recipe?
2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1/2 c sugar
4 tbsp Earth Balance, room temperature
1/2 c + 2-3 tbsp apple butter
2-4 tbsp almond milk
2 tsp vanilla
Preheat the oven to 350ยบ F
-In a bowl, combine the first 7 ingredients (all dry ingredients except sugar)
-In a separate bowl, combine the sugar and Earth Balance, then mix in the apple butter, almond milk, and vanilla
-Add the dry ingredients and gently stir - do not over beat the batter
-Pour the batter into muffin tins and bake 10-15 minutes or until a toothpick comes out clean
While the cupcakes are baking, make the Brown Sugar Frosting
1/2 c brown sugar
3 tbsp Earth Balance
1 tsp vanilla
3 tbsp almond milk
confectioner's sugar
all- purpose flour
-Heat the brown sugar and Earth Balance in a small saucepan or pot over medium heat until the brown sugar is just dissolved, then remove from the heat
-Let the liquid cool slightly and mix in the vanilla and almond milk
-With a beater or mixer, slowly combine the liquid mixture with equal amounts of confectioner's sugar and flour, about 1/4 cup at a time to reach desired consistency and taste
-Adjust the levels of confectioner's sugar to flour to suit your tastes... I had to experiment with this a little to make sure it wasn't too sweet or bland
Assemble the cupcakes once they have cooled, and enjoy!
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10 comments :
wow these look and sound delicious! I'm going to give them a try :)
[Reply]gee I love the sound of apple butter cupcakes. and I love that you bake vegan!
[Reply]do you think coconut oil would work just as well as EB? [I'm comtemplating these for breakfast]
@Becca
[Reply]Hmm... that's interesting... coconut oil. I guess I'd say try it and find out! I would think to use coconut butter before coconut oil because it is already a pretty moist cake.
At first i thought, hmmm, another peanut butter frosting. You brought me to the 7th heaven! These are brown sugar frostings! yes, YOU DID IT! you definitely did it!
[Reply]YUM! I bet these are amazing! I can't wait to try them :)
[Reply]THIS LOOKS DELICIOUS!
[Reply]www.aroundlucia.com
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sounds yummy, but I was wondering if you could use apple sauce instead apple butter. Also what is earth balance?
[Reply]@Anonymous
[Reply]I'm sure you could try applesauce instead of apple butter, but my guess is it will really change the texture and depth of taste. The apple butter provides a denser and more moist texture as well as more intense apple and spice flavor. Since applesauce is often used as an egg substitute in vegan baking, it may have a different effect.
Earth Balance is a non-hydrogenated dairy-free substitute for butter. I use Earth Balance instead of something like margarine because it is much much healthier! Not that a ton of butter, earth balance, or anything like that is actually healthy, but I say if you're gonna do it, do it right!!
Hope that helps!
This is truly one of the most delicious cupcake. These are light and fluffy and you can change the flavours and toppings to suit any occasion. Thanks for sharing the recipe of this tasty and yummy cupcake.
[Reply]Let me start by saying - yum! I used what I had on hand - whole wheat flour & Honey Apple Butter from Trader Joe's... and they came out muffin-like, and incredibly dense. I loved that about them though - each was so filling, subtle and complex flavors. They just don't look very pretty. I made the frosting very thick and they went from muffin to cupcake pretty quick :)
[Reply]Thank you for the excellent vegan recipe! What a fun and delicious treat!!
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