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Gooey Apple & Cinnamon Cupcakes

Delicious and gooey apple and cinnamon cupcakes, vegan & gluten free
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Prep Time 15 minutes
Cook Time 40 minutes
Servings 12 cupcakes

Ingredients
  

  • 1/4 cup coconut oil
  • 1/4 oat milk or other plant milk of your choice
  • 1 tsp apple cider vinnegar
  • 1 tsp lemon juice
  • 8 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 pinch of salt
  • 1 and 1/2 cup ground almonds
  • 2 cups gluten free flour blend I use Bob's red mill
  • 2 heaped tsp gluten free baking powder
  • 1/4 tsp baking soda bicarbonate soda
  • 3 tbsp apple sauce home made or store bought
  • 3 medium size apples diced and cored
  • 1 tbsp flax egg

Instructions
 

  • Preheat oven to 190 degrees celsius .
  • Make the flax egg: add 1 tablespoon flaxseeds to a small bowl and add 3 tbsp warm water. Mix well. Put to one side.
  • Melt the coconut oil in a saucepan.
  • Once melted, mix the oil, the milk, the vinegar, maple syrup, vanilla, cinnamon, cardamom, salt, ground almonds and apple sauce together in a mixing bowl.
  • Add the flax egg and mix well.
  • Sift in the flour, baking powder and bicarbonate of soda.
  • Mix well, adding a tiny splash more milk if it’s looking too dry.
  • Add the apples and carefully stir in.
  • Transfer the mixture between muffin cases in a muffin tin.
  • Bake in the oven for 40 minutes until risen and an inserted skewer comes out clean.
  • The cupcakes should still have a very soft and gooey consistency. I usually eat one fresh and warm (mhmmm, so good) and place the rest in the fridge, they will harden a bit more and keep for up to a week.