Vegan baked apple cupcakes with speculoos frosting

Fruity, juicy cupcakes and creamy frosting in a Christmas flavoured coating - no one can get past these cupcakes in the (pre)Christmas season!

The Christmas season is all about spices and strong flavors. And these cupcakes combine the most popular flavors of two absolute classics: baked apple and speculoos! While a cinnamony baked apple compote provides powerful flavor in the cupcake batter, the frosting consists largely of speculoos cream in addition to vegan cream cheese. And the best thing about it: you can buy it at the store and dont have to make it yourself!

So grab your mixing bowl, Christmas is just around the corner!

For 12 to 15 cupcakes you need:

For the batter:

• 125g sugar

• 125g margarine

• 70g marzipan paste

• 1 pinch of salt

• 200g flour

• 2 tbsp. soy or flaxseed flour

• 1 pck. baking powder

• 1 tsp. cinnamon

• 125ml vegetable milk

For the baked apple compote:

• 3 apples (Boskop)

• 1 - 2 tbsp. sugar

• 1 tsp. cinnamon

• some ground vanilla

• 20g margarine

• 100ml water

For the frosting:

• 150g speculaas spread

• 200g vegan cream cheese, natural

Preparation:

Apple compote:

1. Peel the apples, remove the core and cut the pulp into fine cubes.

2. Heat the margarine in a pan, add the apple pieces and toss them briefly.

3. Then add the sugar, mix it and let the apples caramelize for about 5 minutes.

4. Pour in the water and sprinkle in the cinnamon and vanilla.

5. Stir everything well again and let the compote simmer for about 7 minutes with the lid closed until soft.

6. Then pull the pan off the heat and let the compote cool a bit.

Batter:

1. Cut the marzipan paste into small pieces and heat them briefly in the microwave.

2. Then put them in a bowl with the margarine and whisk to a creamy consistency.

3. Add the sugar and continue whisking for about 2 minutes until well combined.

4. Then add the baking powder, soy flour, salt and cinnamon and mix well.

5. Then sift the flour into the bowl and fold it in quickly (stirring too long will make the batter chewy).

6. Finally, add the cooled stewed apples to the batter and stir it in.

7. Line a muffin tray with paper cups or use silicone muffin cups.

8. Divide the batter evenly among 12 to 15 muffin cups.

9. Bake the muffins at 350° F ( 180° C) top and bottom heat for 20 to 25 minutes.

10. Let them cool completely afterwards.

Frosting:

1. Mix the vegan cream cheese with the speculoos spread until creamy.

2. Fill the mixture into a piping bag and decorate the cupcakes with it.

3. Finally, you can top your cupcakes with vegan speculoos.

Enjoy!