Caramel Apple Cupcakes

Makes 6 cupcakes/ 1/4 cup caramel sauce

www.ZsusVeganPantry.com

Caramel:

1 tablespoon vegan butter

1/2 cup granulated sugar

1/2 cup low-protein nondairy milk (commercial almond milk works well)

1 teaspoon pure vanilla extract

Cupcakes:

1 1/4 cup plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon ground ginger

1/4 teaspoon sea salt

1/2 cup neutral oil

6 tablespoons aquafaba**

1/3 cup packed brown sugar

1 teaspoon pure vanilla extract

1 1/2 cups diced tart apples

2 tablespoons chopped toasted walnuts

1. Caramel: Melt the butter in a medium saucepan over medium heat. Add the sugar and melt the sugar, stirring as needed to melt as much of the sugar as possible. Cook the sugar only until it is turning a light amber (any longer and the sugar could burn). Remove the pan from the heat and add the milk. The mixture will bubble and foam up. Stir until the crystallised sugar dissolves again, using a sturdy wooden spoon. Take it on and off the heat to facilitate this.

2. When most of the sugar has melted, return the pot to the heat and add a candy thermometer. Cook the caramel, without stirring, until the temperature reaches 228-degrees F. Very gently remove it from the heat and set it aside for a full 15 minutes. This will help prevent it from crystallizing. When it is cool, stir in the vanilla. Chill the caramel to firm up and warm it up to melt it if using from the fridge.

3. Cupcakes: Preheat the oven to 350-degrees F. Prepare a 6-tin muffin pan with cupcake liners and oil spray or just oil spray. Combine the flour, baking powder, pumpkin pie spice, ginger and salt in a small bowl. Combine the oil, aquafaba, brown sugar and vanilla in a large bowl. Add the flour mixture and the apples and fold to combine. Divide the batter evenly among the muffin tins and bake the cupcakes until a toothpick inserted in the middle of one comes out clean, about 20 minutes.

4. Cool the cupcakes in the tin for 5 minutes before transferring to a cooling rack. Cool the cupcakes completely before adding caramel. Add the caramel and nuts right before serving.

** Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.