Cupcakes For Mom

I hope all the mom’s put there had a beautiful Mother’s Day, last Sunday… I honored my Mom by making her lunch. Falafels with tzatziki sauce, and greek salad. The falafels and tzatziki sauce were amazing (if I do say so myself :-)), I was so pleased with how they turned out. We were trying to save room for dessert, but both ended up going back for seconds!

Ah-yes, dessert… I’ve always tried to bake up something extra delicious for my Mom’s special days, and I had planned on making an apple strudel cupcake for Mother’s Day. However, as the day approached, I became increasingly hesitant. I wanted to make the cupcakes the night before, but was sure that the strudel topping would go soggy overnight. Suddenly finding myself without a plan, my brain raced with possible alternatives. Funny thing was, I kept coming back to pie, but I didn’t want to do a pie… But how about a “pie” cupcake?… All the flavour of an apple pie, wrapped up into a cute little cupcake!

 

 

 

 

Apple Pie Cupcakes

Cupcake:

1 1/2 cups All-Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/3 cup Canola Oil

3/4 cup Granulated Sugar

1 tsp Vanilla Extract

6 tbsp Applesauce (unsweetened)

1/2 cup Non-Dairy Milk

 

Filling:

3 Apples, peeled, cored, and diced

2 tbsp Margarine

5 tsp Granulated Sugar

1 tsp Cinnamon

1 tsp Apple Pie Spice (or Pumpkin Pie Spice)

 

Vanilla Frosting

 

Preheat oven to 350°F and line muffin tin with paper cups.

Sir together the flour, baking powder, and salt. Set aside.

Blend the oil, sugar, vanilla, and applesauce until thoroughly combined. Beat in the flour mixture in 3 or 4 additions, alternating with the milk.

Divide the batter evenly between the muffin wells. Bake for 15-20 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.

In the mean time, make the filling. Melt the margarine over medium heat, add sugar and spices and cook until it starts to bubble. Stir in apples ad reduce the heat to low. Cover and cook until apples are tender (approximately 8-10 minutes), stirring occasionally. Remove from heat and cool completely.

When both cupcakes and filling are cool, cut a well into the cupcakes. I cut mine into a bit of a shallow, cone shaped well, with the lowest point dropping down about 1/4 – 1/3 of the cupcake’s depth. Fill well with apple filling and top with frosting.

 

 

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