by Libby Klein
Directions
Peel and chop apples. Toss in coconut sugar and spices. Add 1 tablespoon butter to a frying pan and cook apples over medium heat until mostly soft.
Preheat the oven to 375 degrees and line standard muffin pan with paper liners and set aside.
Make the crumb topping. In a small bowl, whisk together gluten-free flour, almond meal, and coconut sugar. Add melted butter and toss with a fork until crumbly.
Make the muffin batter. In a medium-size bowl, add gluten-free flour, baking powder, salt, cinnamon, cloves, and xanthan gum. Mix together and set aside.
In another bowl, whisk together eggs, honey, sour cream, and vanilla until combined. Fold wet ingredients into dry ingredients and mix until combined. The batter will be thick.
Spoon a little batter into each muffin cup, filling less than ⅔.
Add a good tablespoon of chopped apple pie filling in the center of the batter and gently press down to make a well. Top generously with crumb topping
Bake for 18–20 minutes or until the toothpick comes out clean.
Gluten-Free Pink Champagne Cupcakes
I use solid refined coconut oil and vanilla beans to keep the batter white.
Ingredients
For the cupcakes
1⅔ cups gluten-free flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
¾ cup refined coconut oil (do not melt)
1 cup sugar
3 egg whites
1–2 vanilla beans
½ cup plain yogurt
½ cup pink champagne
½ teaspoon champagne extract
For the frosting
1 cup butter
4 cups powdered sugar
4 tablespoon pink champagne
1 teaspoon champagne extract
Pink food coloring (optional)
Lustre dust (optional)
Directions
For the cupcakes
Preheat oven to 350 degrees and prepare a muffin tin with liners.
In a medium bowl, add gluten-free flour, baking powder, baking soda, xanthan gum, and salt. Stir to combine.
In the mixing bowl of your stand mixer, beat refined coconut oil and sugar until combined.
Add egg whites, vanilla beans, yogurt, champagne, and champagne extract. Mix to combine.
Add dry ingredients to the bowl and mix until smooth.
Divide batter between 12 cupcake liners. Bake 25–28 minutes or until a toothpick inserted in the center comes out clean.
For the frosting
In the bowl of your stand mixer, combine butter and half of the powdered sugar. Mix until smooth. Add champagne and champagne extract. Mix until smooth. Add remaining powdered sugar and mix until fluffy.
Frost cupcakes when cool and decorate with lustre dust.
