Caramel Apple Cupcake-Gluten Free, Dairy Free, Soy Free


  • 1 1/4 cups Bob’s Red Mill Gluten Free Quick Cooking Oats
  • 1 1/8 cups Bob’s Red Mill All Purpose Flour
  • 1/2 cup tapioca starch (I use all Bob’s Red Mill gluten free flours)
  • 1/4 cup sweet white rice flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 2 medium apples, cored, grated
  • 3/4 cup light brown sugar plus 2 tablespoons
  • 1 large organic egg
  • 2 tablespoons lemon juice (1/2 a lemon)
  • 1 cup coconut or almond milk
  • 1/3 cup sunflower or vegetable oil
  • 3 tablespoons applesauce
  • 3/4 cup raw walnuts, chopped
  • Vegan Option:
  • 1 1/2 tablespoons flaxseed meal (Bob’s red Mill) plus 2 tablespoons water
  • For Caramel:
  • 3/4 cup sugar plus 1 tablespoon
  • 1/4 cup water
  • 5/8 cup vanilla flavored coconut milk (So Delicious brand)
  • 1/2 tablespoon Earth balance Soy Free Spread
  • Note: You will need a candy thermometer (I use Wilton brand)
  • For Sugared Walnut Crumble:
  • 1 teaspoon of brown sugar
  • 2 tablespoons of crushed walnuts


  • Preheat oven to 350 degrees F
  • Line muffin pan with cupcake liners, I used shiny red ones.
  • Add coconut milk or almond milk to a measuring cup, add lemon juice. This will create a “buttermilk”. Set aside.
  • Put the oats into a bowl and pour 1/2-3/4 cups of hot water, mix. The oats will absorb the water. Set aside.
  • Core and slice the apples in half. I rub a cut lemon on the cut sides of the apples to slow oxidation (that quick brown color). Grate the apples, I use a box grater.
  • Place all the flours, baking soda, cinnamon, nutmeg, brown sugar, salt into a bowl and combine well. Add the walnuts to the dry mix. Stir to coat well.
  • In a small bowl combine oil, egg, and applesauce, add this to the “buttermilk” mixture.
  • *Vegan Option: Combine 2 tablespoons water with 1 1/2 tablespoons flaxseed meal in a small bowl, stir to mix well. Add to the oil and applesauce.
  • Now add the wet mixture to the dry mixture, mix with a rubber mixing spatula until all the ingredients are combined.
  • Add the grated apples and oats, fold into the batter.
  • Use a 1/3 cup measuring spoon to scoop batter into cupcake liners all the way to the top. Evenly add any remaining liquid in the bowl to each cupcake.
  • Bake cupcakes for 25-30 minutes, until a toothpick inserted in the center comes out clean and cupcakes are golden brown.
  • Let it cool on a cooling rack to room temperature.
  • For the Caramel:
  • In a medium heavy bottomed saucepan set on medium low heat, add sugar and water, do not stir. Place a candy thermometer in the saucepan. When it begins to boil raise the heat to medium high.
  • Stage 1. will still look clear.
  • Stage 2. beige, temperature should reach 220 degrees F
  • Stage 3. brown, temperature should reach about 280-290 degrees F watch the candy thermometer at this stage, sugar can go over 350 degrees F quickly, and burn.
  • Stage 4. dark amber brown, temperature will reach 350 degrees F.
  • Turn off heat. Slowly pour in the coconut milk, it will boil violently, which is normal. Wear gloves, if desired.
  • Turn the heat back on medium, add the margarine, stir briskly until caramel has become smooth and glossy, 2-3 minutes.
  • Let cool for a few hours. It will thicken as it cools.
  • Take about a spoonful of cooled caramel and pour over the cooled cupcakes starting in the middle then around. Make sure they are cooled otherwise it will drip right off the cupcakes.
  • Add a gluten free, dairy free pretzel stick into the center.
  • For the crumble:
  • Combine ingredients, microwave for 15 seconds, let it cool, then garnish over caramel.

Yeld: Makes 15 Cupcakes

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