2 flax eggs (2 tbsp flax meal mixed with ⅓ cup water)
1 pinch of salt
1 cup of almond milk (250ml)
110g melted vegan margarine (3.9oz)
1 tsp vanilla extract
APPLE FILLING
3 large green apples
30g vegan margarine (1oz)
40g brown sugar (1.4oz)
1 tsp cinnamon
Sprinkle of nutmeg
ICING
200g vegan margarine (7oz)
500g icing sugar (17.5oz)
½ tsp cinnamon
1 tsp vanilla extract
Instructions
METHOD
Pre heat oven to 175°C (347°F)
CAKE
Sift flour, bi-carb soda and spices and add to a large bowl.
Add sugar and salt and stir through to combine.
Pour melted margarine and milk into mix, add vanilla and peat well.
To make the flax egg, mix flax and water into a small bowl and mix well. Do this just before you add it to the cake batter otherwise it becomes too thick.
Beat well until all combined.
Using an ice-cream scoop, add one scoop to each cupcake wrapper.
Bake for 20 minutes but check after 15 minutes as ovens can vary.
Remove from oven and place on a cooling rack until room temperature.
APPLE
Peel, core and dice the apple into small chunks.
Melt the margarine in a fry pan and add the cinnamon and nutmeg.
Stir on medium heat until you can start to smell the spices.
Add the apple and stir through and then add the brown sugar and stir again then turn to low and add lid slightly askew so any steam can release.
You only need to cook for a few minutes and taste a piece to make sure that it is cooked and that you are happy with the flavour.
ICING
Add the margarine to a large bowl and whip with your beaters.
Add half the icing sugar plus the cinnamon and beat until soft.
Add the other half of the sugar and the vanilla and beat until soft and fluffy.
Taste to make sure you don’t need to add more of any of the ingredients.
Recipe by my vegan plate at https://www.myveganplate.com/apple-pie-cupcakes/