Gluten-Free Recipe: Apple-Pie Cupcakes
Making filled cupcakes isn't as complicated as some may think. Believe me, I'm a pretty lazy baker myself and don't find much joy in baking anything that requires a significant amount of time and effort. As fancy as it may sound, these gluten-free "apple pie" cupcakes are actually so easy to make any beginning baker should be able to do it with no difficulty. They are basically a delectable hybrid between a vanilla cupcake and an apple pie. Pretty interesting, right? If that doesn't sound good enough to convince you to try this gluten-free dessert, here are some other reasons that may change your mind:
- These apple pie cupcakes are pretty low in fat. I wouldn't go so far as to say it's a perfect dessert for diabetics or people who are trying to lose weight. However, it's certainly a healthier version of cupcakes.
- Imagine the smells of vanilla, cooked apple and cinnamon mingling in the air and permeating your whole kitchen. I don't know about you, but I always find this combination of aromas to be very soothing.
- It's a great way to use over-ripe apples. There's no need to throw away apples that are a little bit past their prime. They will work just fine in this recipe.
- 1/4 cup margarine, trans-fat-free and cholesterol-free
- 1/2 cup sugar
- 1/2 tsp gluten-free vanilla extract***
- 1 egg, lightly beaten
- 1/2 cup low-fat sour cream
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder***
- 1/2 tsp baking soda
- pinch of salt
***To avoid gluten in vanilla extract, choose a brand that does not contain grain alcohol.***
***Baking powder is usually gluten-free although it doesn't carry the gluten-free label. However, there are some brands of baking powder that contain gluten ingredients, such as wheat starch, modified food starch or dextrin. So if you're on a strict gluten-free diet, make sure you read the label before purchasing baking powder.***
How to Make Gluten-Free "Apple Pie" Cupcakes from Scratch
- Preheat the oven to 350 degrees F.
- Cream together margarine and sugar in a large bowl. You can use an electric mixer, fork, or whisk in this process. For this small portion of margarine and sugar, I find an electric mixer to be unnecessary. A fork or a whisk usually works just fine.
- Once the mixture is light and fluffy, add vanilla extract, sour cream, and egg. Mix together until well-blended.
- In another bowl, combine rice flour, cornstarch, xanthan gum, baking powder, baking soda, and salt. Stir together with a whisk or fork. Make sure there are no lumps in your flour mixture.
- Add the dry mixture to the margarine mixture. Whisk together until your gluten-free cupcake batter is thick and well-combined.
- Line standard cupcake tins with paper liners. Fill about 2/3 of each cup with the cupcake batter.
- Bake in the preheated oven for about 20–25 minutes, or until an inserted toothpick comes out clean.
- In the meantime, prepare your apple pie filling (recipe follows).
- Once the cupcakes are done, remove them from the oven and cupcake tins. Then allow them to cool completely on a wire rack (about 20 minutes).
Making "Apple Pie" Filling for Your Gluten-Free Cupcakes
- 1/2 cup peeled and thinly chopped apple
- 1/2 cup water
- 1/2 tbsp cornstarch
- 1 tbsp sugar
- a pinch of ground cinnamon
- Combine all the ingredients in a small saucepan and cook over medium heat.
- Stir constantly until the apple is softened.
- Lower the heat. Simmer for about 3–5 minutes or until the mixture is thick.
How to Add the Apple Pie Filling to Your Cupcakes
- Insert a paring knife into the top of a cupcake, at about 45-degree angle.
- Carefully cut a little "cone" out of the cupcake. It should be about 1 1/2 inches in diameter and 3/4 inch deep. Make sure you don't cut through the bottom of the cupcake.
- Fill the cavity with a tablespoon of the apple pie filling.
- Slice the tip off the cone and put the "cap" back on top of your cupcake to seal it.
- Repeat the instructions with the rest of the cupcakes and apple pie filling.
Finishing Your Gluten-Free Apple Pie Cupcakes
Simple whipped-cream frosting goes beautifully with these gluten-free cupcakes. You may buy ready-made frosting (make sure it's gluten-free!) from a supermarket, or make your own from scratch if you don't mind a little extra whisking and wrist exercise! Just whisk 1 cup of heavy cream in a chilled bowl until it starts to thicken, then add 1 tablespoon of powdered sugar and 1 teaspoon of gluten-free vanilla extract. Whisk the mixture until it turns into soft and fluffy frosting, then use it to decorate your apple pie cupcakes!
Calorie and Nutrition Details for Each Gluten-Free Apple Pie Cupcake (Without Frosting)
|Serving size: 1 cupcake|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 4 g||20%|
|Unsaturated fat 3 g|
|Carbohydrates 39 g||13%|
|Sugar 22 g|
|Fiber 1 g||4%|
|Protein 3 g||6%|
|Cholesterol 44 mg||15%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2012 Om Paramapoonya