Do you have an enthusiastic fitness Kevin at your holiday party? Make these two amazing Apple Cakes – Apple Cinnamon Muffins (#eggless) and Apple Bundt Cake with @florahealthy elderberry crystals glaze. First and foremost, they taste GREAT, and second, they add an excellent lavender hue to your baked goods.
Before I talk about my apple cakes, let me tell you a bit more about these elderberry crystals. Flora’s organic Sambu® Guard Elderberry Crystals provide a burst of antioxidants and immune support when seasonal issues strike. They are Gluten-Free, Non-GMO, Organic & Vegan. Elderberry has been shown through a long history of traditional use and modern clinical trials to be a safe and effective choice in supporting our immune health.
So I use them daily mixed with warm water. It helps me to build up my defenses at the first sign of seasonal symptoms.
Now, let talk about Apple Cakes! Every year we all go apple picking, and after coming back, we have one question – what can we do with these apples? Of course, pie is an easy answer, and don’t get me wrong – we LOVE pies here. But, this year, I wanted to try something other than pie for our holiday parties. Cakes and muffins are easy for holiday parties.
They both have apples in abundance so you will taste apples in each bite! Apple gets deliciously coated with cinnamon and they both are mildly sweet. Of course, I made one egg-free for Anouk and she somewhat liked it (my daughter is not that much into sweets).
Click here to find the Apple Bundt Cake recipe.
How can you make an elderberry glaze?
This recipe makes a cup of icing.
- 2 cups powdered sugar
- 2–3 Tablespoons heavy cream
- 1 teaspoon elderberry crystals mixed with 1/4 teaspoon (or less) water – this should form a thick paste.
Whisk the powdered sugar and 1-2 tablespoons heavy cream together adding little bit a time. Slowly add the elderberry crystal & water paste as needed. You can add more if you want a darker hue. I prefer thick icing to thin. Plus you can always thin it out with more heavy cream. If your icing has gotten thin, use more powdered sugar to thicken it.
Apple Cinnamon Muffins
12
servings25
minutes20
minutesIngredients
- Streusel
1/3 cup packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
- Muffins
1 and 3/4 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed light or dark brown sugar
1/4 cup granulated sugar
1 cup sour cream (yogurt works too)
2 teaspoons pure vanilla extract
1/4 cup whole milk
2 apples peeled & chopped
Directions
- hot oven with cupcake liners is all you need to bake the perfect muffins. Preheat oven to 425 degrees. Line a muffin pan with cupcake liners.
- For the crumb topping ⁃ Mix ⁃ brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in ⁃ melted butter, and then gently mix ⁃ flour using a fork or clean fingers. Make sure you keep large clumps.
- Let’s get baking! Whisk all the dry ingredients together in a large bowl. Sift through a large strainer to make sure there are no lumps.
- Now With the mixer running at low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples gently.
- In a large bowl of a stand mixer, add the butter and both sugars. Then, using the paddle attachment at high speed, beat the mixture until light and fluffy. Add the sour cream and vanilla extract and beat on medium speed for an additional minute of so, or until it is all fully combined and creamy.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
