Cinnamon and Apple Cupcakes Recipe

Recipe by @Nourishing.Amy

Ingredients

For the Cupcakes
2 tbsp ground chia or flaxseed with 6 tbsp water
200g applesauce
150g thick dairy-free yoghurt e.g. coconut
60g smooth almond butter
60ml olive or sunflower oil
100g coconut sugar
1 tbsp lemon juice
1 tsp vanilla essence
280g plain or GF plain flour
1 tsp cinnamon
1 tsp baking powder
½ tsp bicarbonate of sofa
A pinch of salt

For the Caramel Apples
2 small eating apples
1 tbsp coconut oil
½ tsp cinnamon
1 tbsp maple syrup

For the Caramel Sauce
90g smooth almond butter
2 tbsp coconut oil, melted
2 tbsp maple syrup
A pinch of salt

For the Frosting
120g vegan butter, softened
360g icing sugar
½ tsp vanilla essence
½ tsp cinnamon
2 tbsp plant-based milk

Method

Step 1: For the cupcakes: preheat the oven to 160Fan/180*C and line a 12-hole muffin tin with cases
Step 2: Stir together the chia seeds with water and whisk to a gel and leave for 5 minutes to thicken
Step 3: In a large mixing bowl, whisk together the applesauce, yoghurt, almond butter, olive oil, coconut sugar, lemon juice, vanilla and the chia gel till smooth
Step 4: Sift the flour, cinnamon, baking powder and bicarbonate of soda into the bowl with the salt and whisk or stir the mix to a thick, smooth batter with no specks of flour
Step 5: Scoop the batter between the 12 muffin cases and smooth over the tops. Then bake for 18 minutes, until an inserted skewer comes out clean, and they have risen well. Remove immediately from the tins and cool fully on a wire rack
Step 6: Meanwhile, make the caramel apples: core the apples and chop them very small Step 7: Add the coconut oil to a small pan and once melted add the apples and cinnamon and cook over a medium-high heat for 5-8 minutes, till softening, then add in the maple syrup and cook for another 5minutes till sticky, remove from the heat and allow to cool fully.
Step 8: For the caramel sauce: stir together all the ingredients till smooth
Step 9: Make the buttercream: add the butter to a bowl or freestanding mixer and beat for 1-2 minutes till soft, then gradually add in the icing sugar, vanilla, cinnamon and plant-based milk and continue to beat
Step 10: Once fully incorporated, beat for 1-2 minutes more till really fluffy, then place in a piping bag with a star-shaped nozzle
Step 11: Core the middle of the cupcakes and fill with some caramel, then replace the top of the cupcake over the caramel and pipe around the edge of the cupcake with the buttercream
Step 12: Fill the middle with the caramel apples and then drizzle over more caramel sauce, and repeat to decorate all 12 cupcakes

Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. Unfrosted cupcakes will keep in the freezer for 1 month, wrapped well.