Caramelized Apple & Pistachio Cupcakes

{ makes 6 }

Are you ready for something sweet, seasonal & special?

I think you are. I think we all are. I think we always are. Right?

I made something for you. Well, actually, I made something for myself and my partner, but I’m sharing it with you now. And I’m letting you know how it can be yours. That should count for something, I think.


The Caramelized Apple & Pistachio Cupcakes

  • 1 sweet apple / cut into little chunks
  • 1 tablespoon vegan butter
  • 1 tablespoon muscovado sugar
  • 100 milliliter almond milk
  • 1 tablespoon apple cider vinegar
  • 80 milliliter cane sugar
  • 40 milliliter oil / coconut or rapeseed
  • 180 milliliter spelt flour
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 small handful of chopped pistachios {or pecans}
 The Caramelized Apple & Pistachio Cupcake Directions
  • Preheat oven to 175°C / 350°F
  • Melt butter in a sauce pan on a medium heat. Add the muscovado sugar, stir and add the apple chunks. Cook until the apple chunks are golden brown. Set aside to cool.
  • Pour almond milk and vinegar into a mixing bowl, give it a little whisk and leave for a few minutes to curdle slightly. Add cane sugar and oil. Stir.
  • In a separate bowl, sift your dry ingredients; first spelt flour, then baking soda, baking powder, vanilla bean powder, sea salt and your autumn spices.
  • Combine your wet and dry ingredients and fold in the cooled apple chunks and chopped pistachios.
  • Taste the batter and feel good inside.
  • Divide the batter in 6 cupcake liners and bake for 20 minutes.
  • Enjoy the cupcakes as they are or finish them off with your favourite vegan buttercream frosting and a garnish of crumbled pistachios, a dust of cinnamon and some of those aromatic cloves.




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