We had our first snowfall this past weekend. It was only about an inch but it covered the place and stayed around as the temperature was below freezing. The lakes have a very thin sheet of ice on them but that will soon melt as the weather warms up a little this week. I sure do not mind a brown Thanksgiving especially after the brutal winter we had last year. That said, it is still cold and what better than to do some baking to warm up the house.
When I first saw these Italian Apple Cupcakes over at Anncoo Journal, I knew I had to make them soon. I had never heard of Italian apple cupcakes but I do like the idea of slightly tart apples in each and every bite. These did not disappoint. I made them gluten-free and experimented with buckwheat flour this time. The eggs were swapped out with low fat milk. My first attempt using just buckwheat flour yielded cupcakes that were a little dense and flat. The second time I added a little oat flour and was happy with the results. They puffed up and looked quite pretty. The slightly grayish color contrasted nicely with the green apples. I also liked the nutty flavor of the buckwheat flour.
You can find the original here Anncoo Journal. While you are there, please say “hi” for me and do check out all the other fantastic recipes Ann has on her blog. Ann is a master baker and every time I visit, I find a recipe I would like to try out. I am sure you will too.
Now, let’s get to the recipe…
- 1 stick (115g) butter
- ½ cup (110g) sugar
- 1 tsp vanilla extract
- ¾ cup (180ml) low fat milk
- ½ cup (70g) oat flour
- ½ cup(85g) buckwheat flour
- ¼ cup (30g) tapioca flour
- ½ tsp baking powder
- ½ tsp guar gum
- ½ tsp ground cinnamon
- 3 small Granny Smith apples, cored and thinly sliced**
Preheat oven to 350°F (180°C). Line a 12 standard size cupcake pan with cupcake liners. Combine all dry ingredients in a medium-sized bowl.
In a large bowl, cream butter, sugar, and vanilla at medium speed till light and fluffy. Add milk and flour mixture, beating at low speed. Turn off mixer. Dump in the apples. Mix well with a rubber spatula.
Divide batter evenly using two spoons into lined cupcake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool in the pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
**If your apples are large, you may want to quarter them length-wise and then slice each quarter thinly cross-wise so that it is easier to fit into the cupcake molds/liners.
These cupcakes taste wonderful warm.
Enjoy…..and have a wonderful day! 8)