Gonna Go Walk the Dogs

Apples & Chocolate? But Of Course!

And why not? I decided to make a flourless cupcake and do chocolate, almonds and apples...Arkansas Black Apples. These are tart and crisp and have a taste of honey like almond with vanilla. Very good. To top them off, I made a glaze of chocolate and apple juice. Very nice.

Want to try them....please do. And check the Ironcupcakeearth blog frequently for all the news and fun going on!

Chocolate Decadence Black Apple Amaretto Cupcake by Janet Hudson

 

Cake:

1 Arkansas Black Apple or other tart crisp apple        

Chocolate Decadence Black Apple Amaretto Cupcake

    

1/3 cup almonds, slivered

9 oz bittersweet chocolate, chopped

2/3 cup non-dairy creamer

Egg Replacer for 3 Eggs

4 tsp cornstarch                       

3 tsp agave syrup

2 tsp Amaretto

Dash vanilla                            

 

 

 

Peel, core, and slice the apples into 1/2-inch dice and set aside.

In a small saucepan, bring the cream to a boil. Pour over the

chopped chocolate and let cool for about a minute. Using a rubber

spatula, slowly mix in the cornstarch until thoroughly

incorporated.  The mixture will be smooth and slightly thick.

Whip the egg replacer and add into the chocolate. Add the Amaretto and vanilla and blend well. Fold in the almonds.

Fill liners with batter and top with the chopped apples. Bake at 375 degrees for 30 minutes or so.

Cool.

 

Chocolate Apple Glaze:

6 oz good dark chocolate

4 tsp apple juice (press or juice an extra Black Apple)

3 tsp powdered sugar

 

Melt chocolate and whisk in the juice and powdered sugar. Drizzle over cuppies.

 

12 cuppies.

               

 

Have a Little Fritter with Your Cupcake.

When I used to eat donuts (yes, I said used to), I gravited to the fritters...apple fritters....that sweet batter with morsels of sweet tart apple...that was a treat to be reckoned with in my book. And when they were fresh and right out of the oil...yummmmmmm. Why not a fritter cupcake? I picked an apple that would hold up, yet tart and sweet- that would be a Pippin. These are very easy- mix your batter, bake the cupcakes, them fry them. Smooth on a little luscious glaze and you are done. So simple and SO rewarding!

Sandy should be proud! Don't forget to visit http://www.ironcupcakemilwaukee.com/ and get your daily dose of all things cupcake....and the voting will begin at the end of the month so please bookmark her site-- it is FAB!

 

Pippin Hot Apple Fritter Cupcakes

 

Fritter Cupcake:

Pippin Hot Apple Fritter Cupcakes

 

1 cup cake flour

1/4 cup raw sugar

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

3 tbsp brown sugar

1/3 cup soy creamer

Replacer for 1 egg

1 cup Pippin apple, diced

 

Glaze:

 

2 cups powdered sugar

1 1/2 tablespoons soy milk

 

 

 

Combine flour, sugar, salt, baking powder, cinnamon.  Stir in creamer and egg replacer until just combined.  Fold in apple.  Place liners in muffin pan and preheat oven to 350 degrees. Fill liners and bake about 30 minutes.

Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil to 275 degrees. Carefully add cupcakes to oil and fry until brown- about 2 minutes. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. 

Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over fritters.  Great Pippin hot!

Makes 6- 8.

 

November Is The Apple of My Eye

So this month's Iron Cupcake Earth challenge is Apple! When I think of apples, I dream of creamy gooey caramel, cinnamon, apple pie and sweet custard apple cake. That is why I had to make a creamy custard cake or Clafouti aux Pommes...with a twist.

Clafouti is similar to an upside down apple cake - only I put the apples inside. I had a girlfriend when I was in high school- Debra, who's mom would make this...and she never gave me the recipe because it was a family secret....well, I experimented until I got that recipe down - this is as close as it gets!  In addition, I made an hickory syrup apple mousse filling - now that is out of this world! And, being so close to the holidays I just had to make some bark candy...cinnamon apple flavored to enhance the cinnamon buttercream frosting. Oh, and of course guys - you know this is vegan. So let's knock your socks off and give this a try.... 

   

Clafouti aux Pommes with Gatinaise Gala AppleMousse & Cinnamon Buttercream

Apple Custard Cake:

1 tablespoon vegetable margarine

Clafouti aux Pommes

1 cup soy milk

1/4 cup soy creamer

2/3 cup almond meal

Egg Replacer for 3 eggs

1/4 cup raw sugar

2 cups cake flour 

2 teaspoons vanilla extract

1 teaspoon grated lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups sliced Honeycrisp apples

1 tablespoon confectioners’ sugar

 

Preheat an oven to 350F.

Line muffin pans with cuppie liners.

In a large bowl, whisk together the milk, creamer, flour, egg replacer, sugar, vanilla extract, lemon zest, cinnamon, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottoms of liners and bake for 2 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.

Arrange sliced apples over the hot batter. Pour the remaining batter over the apples and bake for about 20 minutes, until the cuppies are golden brown and the kitchen smells delightful!

 

Gatinaise Gala Apple Mousse:

 

4 Gala Apples

1 tbsp vegetable margarine

2 tsp lemon zest

2 tbsp Shagbark Hickory Syrup

2 tbsp agar agar

¼ cup cold water  

1 tsp lemon juice

1 cup nut kreme or non-dairy whipped topping

 

In a saucepan, heat the margarine and sliced apples – add zest and cook until the apples begin to fall apart- add syrup and puree. Combine the agar and water- add to the apples and then add the lemon juice. Combine well and refrigerate 12 hours. Fold in the whipped topping.

Cut and remove plugs from cupcakes- fill with mousse and replace plugs.

 

Cinnamon Butter Cream:

 

16 oz powdered sugar
1/2 cup cold vegetable margarine
3 tablespoons soy creamer

2 teaspoons vanilla

1 tsp cinnamon

 

Combine and beat together the margarine and sugar- add a little creamer and vanilla a bit at a time. Lastly add 1 tsp cinnamon.

Pipe on to cupcakes and sprinkle with a bit more cinnamon. Makes 24.

 

Apple Cinnamon Bark:

 

Melt 1 cup white chocolate- pour onto lined pan. Combine ¼ cup minced dried apples and 1 tsp cinnamon – sprinkle on top of chocolate and cool. Break into pieces and garnish each cupcake.

 

Heh guys, don't forget to visit IroncupcakeEarth.com for all the latest news about the neat prizes and great cupcaketeers from all over the world! Sandy, the Milwaukee Cupcake Queen brings all of this together each month- she rocks!