October 8, 2012 by Leanne Vogel December 17, 2018
I’ve been watching a lot of Food Network TV since we moved in to our new place. Every time I tune in, Anna Olson is front and center preparing another one of her irresistible desserts. Chocolate ganache, creme brulee, ladyfingers, each recipe more delectable than the last but laden with every single ingredient that I’m allergic to. I would love to see her make some dairy-free recipes… but I don’t see that happening any time soon.
Watching her show used to make me upset, make me yearn for a normal life again where I could stuff my cookies full of butter, whip up dessert using pastry flour, and drown my cupcakes in white sugar. That was long before I learned that any recipe, no matter how much gluten, dairy, and sugar it may contain, can be made into something that I can enjoy, allergies and all. It just requires a little practice, patience and creativity!
When I saw Anna Olson scoop out the middle of her chocolate cupcakes and insert a truffle, followed by an episode of apple cinnamon galettes, you better believe the wheels were spinning at the possibilities of combining the two recipes, making it sugar reduced, gluten-free, grain-free, and… delicious!
One bite of these cupcakes and you’ll be hard pressed to believe that they’re made from a combination of bean flours. Really, you will be. No bitterness, no bean pieces, no strange chickpea flavor. Just apple cinnamon all the way through.
And, you couldn’t get someone to guess that the frosting is made with vinegar and cashews.
Or that there’s no butter.
Or that all of the sugar that should be in this recipe is instead replaced with raw maple syrup.
They’re light and fluffy with a crisp, sugary top and taste just as delicious as they look. Plus, there’s an apple pie treat inside!
The filling is my favorite part, hands down.
Begin by whisking the dry ingredients together in a bowl.
In a separate bowl, combine wet ingredients with a hand mixer or stand mixer.
Drop dry ingredients into wet and give it a quick mix. Not too much or your cupcakes will be stiff.
Drop into liners and bake.
Meanwhile, get your apple pie filling ready!
I used the apples we picked last week, but any apple will do the trick!
Once the cupcakes have had time to cool, scoop out the middle with a melon baller. Take your time with this step to avoid breaking the cupcake or going too deep.
Gobble up the little mounds of cupcake. It’ll do your soul good.
Press apple pie mixture firmly into the cupcake.
Top with prepared icing and spread evenly across the cupcake.
Did you all have a great weekend? Kevin and I sure did! We went to Ottawa on Friday to meet up with our old neighbors from Airdrie, visited the Canadian War Museum, feasted on elk burgers, worked on a couple of home projects and had a lovely turkey dinner last night. Here are some of the pictures from our adventures…
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Have a fabulous Monday!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.