Apple Butter

2 cups Unsweetened Applesauce
1/2 Tablespoon Cinnamon
1 Tablespoons Maple Syrup
1 Tablespoons Honey
Juice from 1/4 Lemon

The key to getting that thick, rich apple butter consistency is cooking it low and slow to evaporate the liquid without scorching the sugars. It should be a thick spreadable consistency when you are done. If you grab a big spoonful of apple butter, it should stay mounded on the spoon and not run off the edges.

Spread the applesauce in the bottom of a thick bottomed skillet. The more surface area there is for evaporation – the quicker your apple butter will be ready to enjoy, so pick a bigger one if you can.
Turn your burner to the lowest setting. Stir in the cinnamon, syrup, honey and lemon juice.

Continue to cook over low heat stirring every half hour until it is thick and the consistency that you like.

Wait until it cooks down before adding extra sweetener or spices so you have a chance to taste the actual product and adjust accordingly.
Feel free to add nutmeg, ginger, allspice

Cream Cheese Frosting

8 oz. Cream Cheese, softened

1 stick Butter, softened

1 teaspoon Vanilla Extract

4 cups Powdered Sugar, sifted or frosting will be lumpy

Beat cream cheese and butter in a stand mixer until creamy, well combined, and lump-free.

Add vanilla and stir to combine.

With mixer on low, gradually add powdered sugar until completely combined. 

Mix in add-ins.

The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.

ADD-INS:

Apple

.35oz Freezed Dried Apples, ground very fine

1/4 cup Apple Butter

Add finely ground Freeze Dried Apples, and 2 Tablespoons apple butter, and beat on medium till fully combined.  Add in 1 Tablespoon of apple butter at a time till you get a pipeable consistency.

Adjust consistency with a little apple butter or powdered sugar if needed.

Blueberry

1/4 cup Lemon Curd

1 oz. Freeze Dried Blueberries, ground very fine

Add 2 Tablespoons lemon curd, and the finely ground Freeze Dried Blueberries, and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Lemon

1/4 cup Lemon Curd

Add 2 Tablespoons lemon curd and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Strawberry

1 oz. Freeze Dried Strawberries, ground very fine

Heavy Cream, if needed

Add the finely ground Freeze Dried Strawberries, and beat on medium till fully combined.  

Gradually add heavy cream, one tablespoon at a time if it becomes too stiff.

Note:

If your frosting is too thick add 1 Tablespoon at a time: lemon juice, Heavy Whipping Cream, Apple Butter, or lemon curd.

If your frosting is too thin add Powdered Sugar 1 Tablespoon at a time.

Blueberry Cupcakes

Makes 24 Cupcakes

1 Duncan Hines Lemon Cake Mix

1 Instant Lemon Pudding mix

1 oz. chopped Freeze Dried Blueberries, ground

4 Eggs, lightly beaten

1 cup Whole milk

1/3 cup Veggie Oil

1 teaspoon Lemon Extract

6 oz. Frozen Blueberries, dusted in 2 Tablespoons Flour (do not thaw)

Cream Cheese Frosting with Blueberry Add-In for the frosting.

Preheat the oven to 350.

Combine dry ingredients in a large bowl.

Add the wet ingredients and beat on medium for 2 minutes.

Fold in the Blueberries dusted in flour (do not add the flour that does not stay on the blueberries.)

Line muffin pan with muffin liners.

Spray muffin cups with PAM.

Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for 5 minutes, remove to a cooling rack and cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Apple Cupcakes

Makes 18 cupcakes

1 1/2 cups Flour

3/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Cinnamon

1/4 teaspoon Salt

1 packet Apple Cider Drink Mix

1 large Granny Smith Apple (1 cup), peeled & chopped

.7 oz Freeze Dried Apples, chopped small

2 Eggs, lightly beaten

1 teaspoon Vanilla

1/2 cup Veggie Oil

1/2 cup Greek Yogurt

Use Cream Cheese Frosting with Apple Add-In for the frosting.

Preheat oven to 350.

In a large bowl, add dry ingredients and stir to combine. Add apples, both fresh and freeze dried, and stir to coat.

In another bowl add wet ingredients and whisk until just combined. Add wet ingredients to dry ingredients and gently mix.

Line muffin pan with muffin liners. Spray muffin cups with PAM. Fill muffin cups about 2/3 full.

Bake for ~17 minutes or until toothpick inserted in middle of cupcake comes out clean. Let cool 5 minutes, remove to cooling rack and cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Gluten/Dairy Free Cupcakes

3 Eggs, lightly beaten

1/2 cup Siggis Plant Based yogurt (replaces sour cream)

1/3 Earth Balance vegan buttery sticks (replaces butter)

1 Magnolia Mixes Lemon Pound Cake Mix

Use Cream Cheese Frosting with Lemon Add-In for the frosting.

Follow directions on cake mix.

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

(This recipe does not have cupcake making directions so you might start checking at 15 min.)  Bake for 17-20 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Note:

This cupcake recipe is for Gluten/dairy free.  But it is really good if you just follow the directions on the cake mix and use sour cream and butter which will make it just Gluten Free.

Carrot Cupcake

Makes 24 cupcakes

2 Eggs. lightly beaten

2/3 cup Veggie Oil

1 teaspoon Vanilla

1 1/2 cup Flour

1 cup Sugar

2 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

3/4 teaspoon ground Ginger

1/2 teaspoon Salt

1/4 teaspoon ground Nutmeg

1 cup lightly packed shredded Carrots

1 cup Crushed Pineapple, drained

1/3 cup chopped Walnuts (optional)

Cream Cheese Frosting

2/3 cup chopped Walnuts (optional)

Preheat oven to 375.

In a large mixing bowl, beat eggs, oil, and vanilla until thick and fluffy.

In a medium bowl, combine dry ingredients and mix thoroughly. Pour flour mixture into egg mixture and combine until completely combined. Batter will be thick.

Stir in carrots, pineapple, and walnuts (optional). 

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired and sprinkle with chopped walnuts if desired. 

Brownie Cupcakes

Makes 16 cupcakes

1 package Ghirardelli Brownie Mix

1 teaspoon Baking Powder

1/3 cup Veggie Oil

1/3 cup Whole Milk

3 Eggs

Cream Cheese Frosting

Preheat oven to 350.

Combine dry ingredients in a large bowl. Add remaining ingredients and mix all ingredients together until just combined.

Fill cupcakes 2/3 full.

Bake 10 min. Turn, and bake another 7-8 minutes. Leave in pan till cooled completely, about 30 minutes.

Frost cupcake with any Add-In as desired. (my favorite is Strawberry)

Strawberry Cupcakes

Makes 24 cupcakes

1 Betty Crocker Strawberry Cake Mix

1 Instant Strawberry Pudding mix

1 oz chopped Freeze Dried Strawberries, cut small

4 Eggs, lightly beaten

1 cup Whole milk

1/3 cup Veggie Oil

1 teaspoon Strawberry Extract

Use Cream Cheese Frosting with Strawberry Add-In for the frosting.

Preheat the oven to 350.

Combine dry ingredients in a large bowl. Add remaining ingredients and beat on medium for 2 minutes.

Line muffin pan with muffin liners.

Spray muffin cups lightly with PAM.

Fill muffin cups about 2/3 full.

Bake for ~17 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to a cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Lemon Cupcakes

Makes 30 cupcakes

1 Duncan Hines Lemon Cake Mix

1 1/2 cups Flour

1 cup & 2 Tablespoons Sugar

1/2 teaspoon Baking Powder

1 box Instant Lemon Pudding

1/2 teaspoon Salt

1 Tablespoon Poppy Seeds

1 1/3 cup Water

1 cup Sour Cream

2 teaspoons Lemon Extract

1 teaspoon Vanilla Extract

4 Eggs, lightly beaten

2 Lemons, Zest and Juice

2 Tablespoon Veggie Oil

Use Cream Cheese Frosting with Lemon Add-In for the frosting.

Preheat oven to 325.

Combine dry ingredients in large bowl. Add remaining ingredients and beat for 2 minutes, scraping down sides and bottom of bowl.

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

Bake for ~20 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to a cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.