Cakes

Coco Caramel Apple Cup Cakes

12

We don't need much of an excuse to make a delicious and tasty dessert treat, in fact, turns out we don't need any excuse at all.

The earliest mention of cupcakes was in 1796 from the first American cookbook "American Cookery" by Amelia Simmons. The name of the recipe was as "A light cake to bake in small cups", and it contained wine as an ingredient. Serving one person, cupcakes bake in small cups made of aluminum foil, thin paper or a food-grade silicon polymer. Starting in the 20th century, cupcakes became associated with children's birthdays. In 1919, commercial production of Chocolate Cup Cakes began in Indianapolis by the Taggart Bakery. Baking and selling cupcakes was the traditional business of small bakeries because this product tastes better made fresh.

Today thousands of cupcake recipes exist with a variety of ingredients. Our recipe contains coconut in a few different forms giving it an enjoyable flavour. Promoted as a source of health, coconut oil lowers cardiovascular risk. Coconut products can actually help to reduce serum lipid profiles. Coconut oil doesn't increase harmful low-density lipoprotein cholesterol like butter does. The pectin which is found in the apples in this recipe promotes digestion and can ease heartburn. Apples are rich in phytochemicals including quercetin, catechin, phloridzin and chlorogenic acid. All are strong antioxidants and can inhibit cancer cell growth, decrease lipid auto-oxidation and lower bad cholesterol.

9 cupcakes
225 g. gluten-free baking mix
5 g. baking powder
1 egg
90 ml. coconut oil
90 ml. maple syrup
40 ml. coconut milk
120 g. grated apples
½ tsp. salt
½ tsp. cinnamon powder
½ tsp. ginger powder
1 tsp. vanilla extract
For the Coconut Caramel
200 ml. coconut cream
70 g. coconut sugar
  1. Whisk together the baking mix, baking powder, salt, cinnamon, and ginger powder in a large bowl.
  2. Make a well in the centre.
  3. Add in egg, vanilla extract, coconut oil, coconut milk,...
    See the full directions on my site
Nutritions

Calories
2588

Sodium
21505mg
896% DV

Fat
104g
161% DV

Protein
16g
32% DV

Carbs
436g
148% DV

Fiber
59g
238% DV

Put those overripe bananas to good use with the best recipe for Easy Banana Muffins! These simple, one-bowl, moist banana muffins are a perfect make-ahead breakfast or snack -- and they're freezer-friendly, too! Best of all, they rise high and have tall, puffy, sugar-coated domes. Add chocolate chips, nuts, or blueberries for the ultimate bakery-style treat!

3/4 c granulated sugar
1/2 c vegetable oil
2 eggs
1 1/2 c mashed banana
1 t vanilla extract
1/4 t almond extract
1 t baking soda
1 t baking powder
3/4 t salt
2 c all-purpose flour
1/2 t cinnamon
1/4 t nutmeg
coarse sugar
12
Nutritions

Calories
205

Sodium
262mg
10% DV

Fat
0.55g
0% DV

Protein
5g
10% DV

Carbs
44g
15% DV

Fiber
3g
12% DV