Apple Fritter Cupcakes

These were quite an adventure (mostly because I was experimenting with creating vegan sugar-free icing, and the cupcake papers were sticking to the cupcakes!!).  My kitchen was a disaster!  But don't worry, I did the experimenting for you so it should go much smoother on your end :)  The key is that you should not heat starches such as arrowroot flour because it becomes a freakin' sticky mess.  Anyway, even with all the mess these treats turned out delicious and a perfect fall treat that is vegan and low-calorie!  Another one from my Everyday Happy Herbivore cookbook, with a few adjustments made by me.  I'm still figuring out the sugar-free icing so in the meantime, you can always default to the Basic Glaze made with powdered sugar.

Ingredients

Cupcakes

• 2 1/2 cups finely chopped apples (skin optional), divided
• 1 tsp cinnamon, divided
• 1/8 cup light brown sugar
• 1/8 cup Stevia in the Raw
• 1 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 2 cups whole-wheat pastry flour
• 1/2 tsp ground sea salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• dash of ground nutmeg or ground ginger
• 2 tsp vanilla extract
• canola oil spray

Basic Vanilla Glaze

• 1 cup powdered sugar
• 4 tsp unsweetened almond milk
• 1 tsp vanilla extract

Instructions

Cupcakes- makes 1 dozen.

1. Preheat oven to 350 degrees F.
2. Fill muffin tins with paper liners (NOTE: once the fritters are completely cool, the liners will peel off.  If you plan to eat them warm, lightly spray the inside of the liner with oil spray to prevent sticking... and let's be honest, who doesn't eat one fresh out of the oven?!)
3. Toss 2 cups of apple pieces with a few dashes of cinnamon and a little brown sugar until well coated and set aside.  (This is the topping).
4. In a small bowl, whisk almond milk with vinegar and set aside.
5. In a large bowl, whisk flour, salt, baking powder, baking soda, and 3/4 tsp of cinnamon, plus a dash of nutmeg or ginger, and stir to combine.
6. Whisk in sugar and Stevia to the flour mixture, then pour in the milk mixture.  Add 2 tsp vanilla and remaining 1/2 cup of apples pieces and stir to combine.
7. Spoon into muffin cups, filling just a tad more than halfway.  Add apple topping on each.
8. Bake 15-25 minutes, until a toothpick inserted in the center comes out clean.
9. Meanwhile, make the glaze.
10. Drizzle warm fritters with the glaze.

Basic Vanilla Glaze- makes 1/2 cup

1. Combine sugar with vanilla and non-dairy milk and stir until a thick glaze forms.  If it's too thick, add more liquid.  If it's too thin, add more sugar.
2. Scoop glaze into plastic baggie and squeeze it to one corner of the bag.  Cut small hole in corner of baggie and squeeze glaze on to cupcakes (if you have an icing bag, you don't need to do it the ghetto way like me!  lol)