- Cooking Time: 20 minutes or so
- Servings: 18 regular or 36 mini
- Preparation Time: 15-20 minutes
- For the Cake
- 1 c. flour
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. salt
- 1 c. sugar
- 1/4 c. earthbalance
- 1/4 soymilk with 1 tbsp apple cider vinegar
- 2-3 apples, minced
- 1 cup nuts (pecans or walnuts), chopped finely
- Vegan Caramel
- (use a double bilier so it doesn't burn!)
- 1/4 c. agave nectar
- 1.4 tsp. salt
- Vegan Cream Cheese Icing
- 1/4 c. Tofutti Cream Cheese
- 1/4 c. Earthbalance
- 2-3 tsp soymilk
- 1/2 tsp. vanilla extract
- 2-3 c. powdered sugar
- ground nutmeg or cinnamon to garnish
- 1. Set the oven at 350º and line a one-dozen cupcake pan, sift together the flour, baking soda, cinnamon and salt.
- 2. Cream the sugar and earthbalance together in a bowl until combined and fluffy, roughly 3 minutes.
- 3. Add the soymilk/vinegar and mix until combined.
- 4. Blend in the apples. Add the dry ingredients in 3 parts until combined and fold in the nuts.
- 5. Fill the cupcake pan and bake 20-22 minutes, cupcakes will be dark brown.
- The Vegan Caramel Glaze
- Bring the water to a boil. Cook down the agave with the salt. Once it starts to bubble and get foamy, you know the water is cooking out. It will harden/thicken as it cools. After the Cake is out of the oven, drizzle liberaly in the center of each cake.
- The Vegan Cream Cheese Icing
- Cream the vanilla, "cheese" and "butter" together. Hand mix the sugar a little at a time to prevent dust. Add the soymilk to improve texture. Use a hand mixer to whip it to a nice even consistency. Continue to add sugar or milk til you have nice stiff peaks.
- Assembly should take about 10 minutes after the cakes are cool. I like piping my icing, but it's up to you!
NotesSummer is my favorite season with it's sultry flavors and sweltering temperatures, but you know, fall can be pretty savory, too.
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