Name: Jewish Apple Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup einkorn flour; ¼ tsp baking soda; ¼ tsp sea salt; 4 tbsp organic all natural cane sugar; ⅓ cup olive oil; 1 tbsp orange juice; 1 farm fresh or pastured raised egg; 1 tsp vanilla extract; 1 ½ cups chopped granny smith apples (about 2 apples); 1 tsp cinnamon

AuthorDesireeCategoryDesserts, Easy RecipesDifficultyBeginner

These mini Jewish apple cakes are a perfect after dinner match to coffee or tea, They're easy to make because a bundt cake is not needed and just cupcake liners.

Prep Time15 minsCook Time20 minsTotal Time35 mins

1 cup einkorn flour

¼ tsp baking soda

¼ tsp sea salt

4 tbsp organic all natural cane sugar

⅓ cup olive oil

1 tbsp orange juice

1 farm fresh or pastured raised egg

1 tsp vanilla extract

Apple Mixture

1 ½ cups chopped granny smith apples (about 2 apples)

1 tsp cinnamon

Preheat oven to 350 degrees

This is a three bowl recipe.

In one bowl place the flour, sea salt and baking soda inside.

In the second bowl place the oil, egg, vanilla extract and orange juice inside.

For the third bowl place the apples and cinnamon.

Mix the items in each bowl up. Stir the flour up to mix in the baking soda and sea salt.

Whisk the bowl with the oil, egg, vanilla and orange juice.

In the third bowl mix the apples and cinnamon together.

Pour the flour mixture into the liquid mixture and stir until it's all incorporated.

Then fold the apples into the mixture.

Scoop out the batter into paper lined muffin cups. The batter mixture makes 10 cupcakes. Bake for 18 to 20 minutes.

Let the cupcakes cool for 5 minutes in the pan. Then continue to cool them on a cooling rack for another 15 minutes.

Any leftovers store in a airtight container.

Ingredients