3: Apple & caramel
Today’s cupcake is vanilla with apple chunks, caramell frosting and dried apple stars. The frosting is a regular buttercream frosting, only made with some of the confectioner’s sugar subsituted for brown sugar, which gives it a caramel flavour. The recipe I used for the apple bottoms is this:
Apple chunk cupcakes, makes about 8
- 1 1/2 cup flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup canola oil
- 1/3 cup oat milk (add more at the end if you feel it needs it)
- 3 tsp No Egg powder whisked with 4 Tbsp water
- 1 tsp dark vanilla powder
- 2 small apples
Preheat the oven to 180°C and line a muffin pan with 8 cupcake liners. Sift flour, sugar, baking powder, vanilla and salt into a bowl. Add the oil, milk and No Egg-mixture, and stir until combined. The batter will turn out relatively thick, but should still be a batter rather than a dough. Add a little more milk if you it feels to thick to stir.
Pour into liners, filling 2/3 of the way. Bake for 18-20 minutes in the middle of the oven, until a toothpick inserted into the center comes out clean. Take out of the oven and leave in the muffin pan for a few minutes before transferring to a cooling rack. Let cool completely before frosting.
Yesterday I told you about a traditional Swedish Christmas food I’m not too fond of: ham (about my prefered substitute here, way down at the bottom). One dish off the Christmas table I can’t do without stewed kale: stuvad grönkål, or långkål as it’s called in other parts of Sweden. Here is one vegetarian version by one of my favourite food bloggers.