Apple Cupcakes with Creamy Lemon Yogurt Frosting
Veg Life Staff
FOR THE APPLESAUCE CUPCAKES:
Coconut, Grapeseed, Canola, etc.
peeled, cored, chopped
2 Tbl ground Flax Seed + 6 Tbl Water, refrigerated for a minimum of 15 minutes - better up to an hour
All Purpose Flour
FOR THE CREAM LEMON YOGURT FROSTING:
Tbl Greek-Style Yogurt
We use So Delicious Dairy Free Cultured Almond Milk Vanilla Yogurt
2 to 2-1/4
use less for a thinner glaze, add more for a thicker frosting
Tbl Lemon Zest
Preheat oven to 350 degrees.
Prepare a muffin pan with cupcake papers.
Peel, core and chop apples. Add to a small sauce pan with 1/4 C water and bring to a boil.
Reduce heat to medium and cover. Cook until apples are very tender. This takes about 10-12 minutes.
Meanwhile, prepare the flax "eggs" and refrigerate.
Measure brown sugar. Set aside.
Measure oil. Set aside.
In a large bowl, combine all dry ingredients with a whisk.
Mash apples with a whisk or fork. Allow to cook, uncovered, to dry out the mixture slightly. You are looking for applesauce with very little to no liquid.
Add the brown sugar to the apples. Whisk until incorporated.
Then, remove from heat and add oil and flax "eggs".
Add your dry ingredients and stir until well combined.
You can do this in an 8x8 pan but we chose to make cupcakes today.
Using a large ice cream scoop, evenly portion out batter between the cupcake liners.
Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Cool completely on a wire rack.
Combine all ingredients for the frosting. Add less powdered sugar for a more glaze-like topping or more powdered sugar for a frosting-like topping.
Garnish with a bit of lemon zest.
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