#Recipe: The Perfect Cupcake for Fall Season
It’s fall, which means it’s apple season, aka healthy desserts season 😀
With many of my relatives picking their own apples, I always have apples lying in my fridge or on the counter, so I always need new recipes to put these healthy and sweet fruits to good use.
Lately, I’ve been into cupcake baking. I like cupcakes more than a big cake for the following reasons:
- Cupcakes are more fun.
- Individual servings rock!
- The kids get to decorate their cupcakes as they please.
- Half the baking time of a large cake (yes, please!)
Below is the recipe for my Apple Cinnamon Oatmeal Raisin Cupcakes
2 large eggs
1/3 cup canola oil
1/3 cup sugar
1 tsp vanilla extract
1 pinch of salt
1 tsp ground cinnamon
1 cup applesauce
1/2 tsp ground nutmeg (optional)
1 cup quick cooking oats
1 cup fine semolina
2 tsps baking powder
1/4 cup raisins
In your food processor, blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg and salt until the sugar is all dissolved and the mixture turns into a pale yellow. Add the applesauce and blend for a minute. Gradually add the oats, semolina and baking powder and blend on high for 1 minute until the batter is homogeneous. Turn the food processor off and scrape down the sides, and then blend again on high for 30 seconds. You may need more or less oats, depending on the consistency of your batter. Turn off the food processor and remove the blade, and then mix in the raisins.
Pour the batter equally in a muffin tin lined with paper cups, and bake in a preheated oven at 180 C for 20 to 25 minutes, or until a toothpick inserted comes out clean.
The recipe yields 12 cupcakes.