APPLE AND LEMON CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

3⁄4 cup (200 g) (7.1oz) apple juice

2⁄3 cup (130 g) (4.6oz) sunflower oil

1 Golden apple

1 lemon

FOR THE DECORATION

1 1⁄2 cups (350 g) (12oz) vegetable whipping cream

1⁄2 cup (60 g) (2.1oz) powdered sugar

1 lemon

1 Golden apple

NUTRITIONAL VALUES

Calories: 167kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 40.4g
Protein: 5.8g
Sugar: 20.9g
Sodium: 72mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Peel and core the apple, then cut it into 3/8-inch (1-cm) cubes. Peel the lemon and grate it. In a mixing bowl, combine the apple juice, lemon peel, oil, and apple cubes. Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 30 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Whip the vegetable cream and powdered sugar together. Mix in the lemon juice with a spatula, being careful not to lose the cream. Whipped cream and thin apple wedges should be used to decorate each cupcake.

FALL APPLE DREAM

SERVES 2 PORTIONS

2 medium-tart apples

Juice of 1 small lemon

1/2 cup (150 g) coconut cream Scraped-out seeds from 1/2 vanilla pod

1 tbsp. maple syrup

1/4 cup (50 g) puffed whole-grain quinoa

1/2 cup (60 g) Aronia berries (sweet and sour berries), or blueberries

1 tbsp. hazelnut brittle

NUTRITIONAL VALUES

Calories: 558kcal
Fat: 22.2g (13.5g S.Fat)
Carbs: 80.9g
Protein: 8.4g
Sugar: 45g
Sodium: 285mg

METHOD

Peel, quarter, and core the apples, then coarsely grate them into a bowl. Drizzle lemon juice over the apple. Fold in the cream, vanilla seeds, and maple syrup after beating the cream.

In a screw-top jar, alternately layer the apple cream mixture, puffed quinoa, and Aronia berries. Finish with a layer of apple and cream and a sprinkling of hazelnut brittle. Refrigerate the jars or containers until ready to eat or transport.

RECIPE NOTES

Use coconut yoghurt or soy yoghurt instead of the cream for a (even) simpler treat.

APPLE CIDER DONUT HOLES

SERVES 40 DOUGHNUT HOLES

FOR THE COATING:

1 cup sugar

1 tsp ground cinnamon

FOR THE DONUTS:

2 2⁄3 cups all-purpose flour

2⁄3 cup sugar

2 tsp baking soda

1 tsp ground nutmeg

1 tsp ground cinnamon

1 tsp salt

1 cup apple cider or juice

1⁄4 cup canola oil

1⁄4 cup white or apple-cider vinegar

1 tsp pure vanilla extract

Canola oil, for frying

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9 S.Fat)
Carbs: 12g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

To make the coating: In a small bowl, combine sugar and cinnamon. Set aside.

To make the Donuts: In a large mixing bowl, combine flour, sugar, baking soda, nutmeg, cinnamon, and salt. In a medium mixing bowl, combine apple cider, oil, vinegar, and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Refrigerate the batter for 3 hours or overnight, covered. When the batter has been chilled, 2 inches of oil in a deep-sided heavy skillet or deep fryer Preheat the oven to 180°C/350°F, or until a small spoonful of batter sizzles in the oil. Scoop about 1 1/2 tbsp of batter into the hot oil with a cookie scoop. Cook in batches to avoid overcrowding the skillet. Around the Donuts, the oil should sizzle. Allow each doughnut to fry for about 4 minutes, flipping once or twice, until crispy and lightly browned on all sides. To check for doneness, cut into one doughnut to ensure it is fully cooked. Adjust the frying time as needed.

If the donuts begin to lose their shape while frying, place them in the refrigerator for about 10 minutes. Roll in cinnamon sugar after draining on paper towels. Serve right away.