Dec 20, 2008

Fresh Apple Cupcakes

When I first became vegan several years ago, I was still learning about all the great recipe sites out there, so I made an attempt at "veganizing" recipes I was already familiar with by using my newly found product: Egg Replacer. I now know that this isn't the only substitute, but it worked well back then, and it still does now. The printed page is plenty stained and "tore-up!" So- it's probably a good idea that I put this on my blog before it completely disintegrates! The fresh chunky apples and perfect amount of cinnamon make this a fragrant, moist cake that has become a household favorite. This was originally a recipe for a regular cake, and can be made that way by pouring into a 9 X 13" pan and increasing the baking time to 35-45 minutes.

Makes about 18 cupcakes


Wet Side-
Replacer for 2 eggs (1 T. Replacer + 4 T. water)
1/2 C. vegetable oil
2 tsp. vanilla extract
1 C. sugar
4 C. apples, peeled & chopped

Dry Side-
2 C. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 C. chopped walnuts (optional)
1 C. raisins (optional)
powdered sugar


In a large bowl, whisk together the egg replacer and water. To this, add all the other "wet side" ingredients and mix. Add the dry ingredients (except the walnuts and raisins) and mix well. Fold in the walnuts and raisins, then pour into prepared cupcake pan with paper liners. Bake at 350 degrees for about 25 minutes, or until a toothpick comes out clean. Dust with powdered sugar if desired.


Oil the top of your cupcake or muffin tin so the raised tops of your cupcakes won't stick to the pan.

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