You guys, there are SO MANY GOOD THINGS baking at Cole's Moveable Feast, you have got to get over there and take a look at pumpkin spice latte cupcakes, apple cakes with cinnamon buttercream, pumpkin cupcakes with brown butter frosting, pumpkin scones and more. I'm in heaven filling orders this month. Fall is my favorite time, and I'm busting out my favorite apple butter from Great Country Farms to put on EVERYTHING. Here are a few recipes for you to enjoy, with adaptations for common allergies. Enjoy!
Yumi's Yummy Apple Cupcakes
3 eggs (or 2T ground flaxseed meal, 2T apple cider vinegar, 6T warm water and 1/2 t. baking soda, stirred together in a small bowl and set aside)
3/4 c. canola oil
3/4 c. unsweetened applesauce
3 c. unbleached all-purpose flour (or substitute a gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1 c. granulated sugar
1 c. firmly packed dark brown sugar
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla extract
2 large apples, peeled, cored and chopped
Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In a stand mixer, mix together flour, sugars, salt, baking powder, baking soda and cinnamon. Slowly add in applesauce and oil, and mix until moistened, then increase mixer to high and beat for 2 minutes. Turn mixer down to low, add in eggs one at a time and mix until each is incorporated (or slowly add in egg substitute mixture), then add vanilla extract and chopped apples. Fill cupcake tins 2/3 full. Bake 18-23 minutes. Allow to cool in pan for 5 minutes before turning out onto wire rack to cool. Makes about 24 cupcakes.
3 sticks unsalted butter, softened (or non-dairy margarine like Fleischmann's or Earth Balance)
1/2 cup organic shortening (my favorite is Spectrum Organic All Vegetable Shortening)
5 cups confectioners' sugar
1/2 t. salt
2 to 4 t. ground cinnamon, to taste
Beat butter and shortening together on high until creamy. Turn mixer to low and slowly add in confectioners' sugar, a cup at a time until combined, scraping down sides periodically. Add salt and cinnamon and mix on high for another minute. Spread onto cooled cupcakes.
Pumpkin Scones (with optional Orange Glaze)
Without the glaze, these scones are only the slightest bit sweet and are INCREDIBLE with apple butter. The glaze gives them that extra kick of sugar if you're looking for something sweeter.
2 1/2 cups all purpose flour (or gluten-free flour blend like King Arthur Gluten Free Multipurpose Flour)
1/4 cup packed brown sugar
2 t. baking powder
1 1/2 t. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter or dairy-free margarine, cut into small pieces
2 eggs lightly beaten (or 6T. applesauce mixed with 2t. ground flaxseed meal)
1/2 cup canned pumpkin
1/2 cup half-and-half or whole milk (or non-dairy milk of your choice)
1 egg lightly beaten (eliminate for egg allergy)
2 cups confectioners' sugar
1 T. softened butter or non-dairy margarine
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In stand mixer, stir together flour, sugar, baking powder, pumpkin pie spice, baking soda and salt. Add butter one piece at a time and mix on low until mixture resembles coarse crumbs. Meanwhile, in a separate bowl, stir together eggs (or applesauce/flaxseed mixture), pumpkin and milk. Slowly add to flour mixture and mix on low until just moistened. Turn out onto a clean well-floured surface. Dust dough generously with flour (gluten free if applicable), and knead 10 or 12 times. Flatten into a 10-inch round and use a pizza cutter to cut into 8 wedges. Using a floured spatula, transfer each triangular scone onto parchment lined baking sheet. If there's no egg allergy, whisk together one egg with 1T water and brush surface of each scone with egg mixture. Otherwise, just use use fingertips to lightly brush each scone with water. Bake 15 to 20 minutes until the tops are golden brown. Allow to cool on cookie sheet.
If glazing the scones:
While the scones are baking, remove the zest from the orange into a bowl and add 2T of juice from the orange. Stir in confectioners' sugar and 1T softened butter/margarine. Whisk until very smooth. Drizzle onto scones while still warm.