The Mad Cake Batter

sweet treats and savory deets


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Paleo Apple Muffins

ingredientsAutumn is finally upon us and that means its time for apple picking!! I haven’t gone yet, but I did want to make something to start the season off right. I had this pinned a while back and it was from Refinery 29 surprisingly enough. They are a super easy breakfast muffin and taste delicious with the pieces of apple. Naturally, I made a few changes to the recipe, such as the honey I used I got from Cape May Honey that is stuffed with pecans. 🙂

MUFFIN INGREDIENTS

2 cups almond flour (almond meal)
3 eggs
2 tablespoons melted butter
2 tablespoons – 1/4 cup honey
2 teaspoons ground cinnamon
1-2 apples, cored and chopped in blenderapple
1 teaspoon baking soda
pinch of salt

 

Preheat oven to 325 degrees, then core an apple. Blend apple(s) until finely chopped, but not pureed. Mix all ingredients together in a bowl, then fill muffin cups until 3/4 full. Bake for 20 minutes. Makes about 12 muffins.


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Pumpkin Cupcakes

When I started out baking a few years back, these were one of the first ones I tried. A friend and I combined two recipes together. The recipe may have changed a bit over the years, maybe add some spices here and there. I make them every year and they are still big favorite with friends and family.

You can make them into mini pumpkins, (like the cover photo) with a mini bunt cake tray. The frosting is the “glue” to put the two ends together and to get the dripping effect, put some frosting in a pyrex and put it in the microwave for 8-10 seconds. Stir and you will have a more liquidy texture.

PUMPKIN CUPCAKE BATTER: pumpkincupcakes

  • 2 cups of cake flour
  • 1 tsp of baking soda
  • 1 ½ tsp of baking powder
  • ¾ tsp of salt
  • 1 ½ of ground cinnamon
  • 1 tsp of ground ginger
  • ½ tsp of ground nutmeg
  • 1 cup of brown sugar
  • ½ cup granulated sugar
  • 1 stick of butter
  • 3 eggs
  • 1 tsp of vanilla
  • 1 can of pumpkin puree
  • A little less then ¼ cup of maple syrup- pure

Preheat oven to 350F. Cream the butter and sugar in a standard mixer until light and fluffy. Add eggs, one at time until well combined. Add the brown sugar to the egg mixture and beat until well combined. In a separate bowl, combine all the dry ingredients: flour, soda, powder, salt, cinnamon, ginger, nutmeg and mix together. In another bowl, if you are like me, I just put the wet ingredients in a pyrex, add the vanilla and syrup. Alternating between the dry and wet ingredients, add to the batter, beginning and end with the dry ingredients. Mix until well combined before add the next to the mixture. Once all well incorporated, add the puree until just combined. Have ready a lined cupcake tray and fill until 2/3 full. Bake for about 15-18 minutes.

pumps

CINNAMON BUTTERCREAM FROSTING: 

  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Cream the butter on high until whipped. Scrape down the sides and add the vanilla and cinnamon and cream cheese. Mix until well combined. Add the powdered sugar 1 cup at a time to the frosting and mix until well combined. Pipe onto cooled cupcakes. Serve and enjoy!