(Gluten free!) Caramel Apple Cupcakes

Today's experiment: Caramel Apple cupcakes with streusel topping.
As an added challenge, I decided to make them gluten-free.

A few weeks ago, my brother-in-law texted me, saying that he wanted "caramel apple cupcakes with crumb topping." I had already been toying with the idea of making a gluten free cupcake as well, so I got some brown rice flour and some xanthan gum to experiment with.

I also made some homemade apple butter, because I wanted more than just a cake with apple chunks in it; I wanted an apple cake with apple chunks in it. I had admittedly never even had apple butter before, much less made it, but after an episode of Chopped where one contestant made apple butter to put on popcorn, I knew I had to try it. I slightly modified this recipe; my specific instructions available on request.

Also, note!: This was an experiment, aka an itty-bitty recipe, making 33 mini cupcakes. It would probably make about 6 full-size cupcakes.



The recipe(s)!
Cupcakes:
2 tbs butter, softened
1/4 cup apple butter
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 cup sour cream
1/4 cup almond meal
1/2 cup brown rice flour
3/4 tsp xanthan gum
1 tsp baking powder
1/2 cup tiny apple chunks (I used Jonagold)

Preheat oven to 350 degrees Fahrenheit. Line muffin cups.
Sift together almond meal, brown rice flour, xanthan gum and baking powder. Set aside.
In a mixing bowl, beat together butter, apple butter, brown sugar, egg and vanilla until creamy. Alternately add dry mix and sour cream, beginning and ending with the dry mix. Mix in apple chunks.
Pipe (or spoon) into lined muffin cups. Bake for 18 minutes or until no longer "squishy" (doneness check with toothpick will be deceiving). Cool on wire rack.

Caramel Frosting!
2 tbs butter, softened
15 caramels, unwrapped
2 cups powdered sugar
1/3 cup whipping cream

In a microwave-safe bowl/cup, melt caramels and 1 tbs cream. Add to mixing bowl with butter and powdered sugar. Mix. Add rest of cream; mix until smooth. Pipe (or spread) onto cupcakes.

Streusel topping! (Makes plenty; use some on cupcakes and save the rest for another purpose)
1/3 cup almond meal
1/2 cup brown sugar
1/2 cup rolled oats
4 tbs (1/2 stick) butter, cold but softish

Mix together almond meal, brown sugar and oats. Using your fingers, blend in butter until evenly combined. Use now, or spread on baking sheet and toast for 3-4 minutes.

Grapefruit cupcakes

an experiment today.


Grapefruit cupcakes

1 large grapefruit
2 eggs, separated
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 1/2 cups flour
1/2 tbs baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Line cupcake pans.
Zest grapefruit; set aside zest. Cut grapefruit in half. Scoop sections into blender, add juice left in grapefruit halves. Blend.
Whip egg whites until stiff; set aside.
Sift together flour, baking powder and salt. Set aside.
Beat sugar and butter until creamy. Add vanilla and egg yolks, stir until mixed. Alternately add flour mixture and blended grapefruit. Fold in egg whites. Spoon into prepared pans. Bake for 11 minutes for mini cupcakes, 25 minutes for regular.
Cool on wire rack.

Frosting:
1/4 cup butter
4 oz cream cheese
4 cups powdered sugar
2 tbs milk
Grapefruit zest

Mix butter, cream cheese, milk and zest. Add powdered sugar until desired consistency. Spread or pipe onto cooled cupcakes.

Choco-banana-Nutella

Chocolate-banana cupcakes with Nutella buttercream

Ingredients:
1/2 cup banana, mashed with 1 tbs milk and 1/2 tsp vanilla
1 stick butter, softened
1 cup sugar
2 eggs, separated
1 1/2 cups flour
1/3 cup cocoa powder
1/2 tbs baking powder
1/4 tsp salt

Preheat oven to 350° F. Line 48 mini muffin cups.
Beat egg whites in mixer until stiff, but not dry. Set aside.
Sift together flour, cocoa powder, baking powder and salt. Set aside.
Beat together butter and sugar until creamy. Add egg yolks and beat well. With mixer on slow speed, alternately add flour mixture and banana mixture.
Fold in half of the egg whites, then fold in the other half.
Scoop into muffin cups.
Bake for 11 minutes or until toothpick comes out clean. Cool on cooling rack.

Nutella icing!
Ingredients:
1/4 cup butter, softened
1/3 cup Nutella (or other chocolate-hazelnut spread)
1/2 tsp vanilla
1/4 cup milk
4 cups powdered sugar

Beat together butter, Nutella, vanilla and milk. Slowly add powdered sugar until desired consistency. Spread or pipe on cupcakes. Sprinkle with mini chocolate chips, if desired.

Hi there!

I decided I should make a blog about cake. And cupcakes. since that's what I do.

More to come!