{ 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.
xx
Your blog is absolutely stunning – amazing photography! I’m so pleased I stumbled across your pages and I’m looking forward to more 🙂