Apple and Peanut Butter Cupcakes {Low Fat and No Sugar}

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How many of you have actually dunked crisp apple slices into peanut butter when just eating plain fruit seemed too mainstream?

Whoa!!!!

I see you silently nodding to yourself!

😉

I’m nodding here myself!

Let’s give each other a virtual Hi-5!

Now, obviously if you gave me a bowl of sliced apples with a generous dollop of peanut butter EVERYDAY, I would erm, march on a hunger strike.

No. SERIOUSLY!

Don’t tell me you can eat the same thing all day, every day without flinching.

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I would give up about 2 days into it!

So, a solution had to be found!

I mean, you can’t just keep dunking apples in peanut butter for the rest of your life now, can you?

Yes….. I thought so too!

So, here it is… Apple and peanut butter cupcakes!

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Now, I know the title must have managed to raise a few eyebrows here.

I can hear you say, “Excuse me miss, but having cupcakes with peanut butter frosting surely can’t be healthy!”

Yes, I get your point!

But please, oh, please; I urge you to hear me out just once!

These are healthy!

No! REALLY!

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It’s not just some lame attempt to trick you into making and gobbling these beauties, it’s a fact!

These cupcakes have NO SUGAR and have LESS FAT!!!!!

But, ermm, how can peanut butter fudge frosting possibly be healthy, made with no sugar and have LESS FAT?

Surely this is a scam!!!!

N-O-P-E!!!

It isn’t!

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Allow me to explain! 😉

The fat content in the cupcakes have been divided into two parts; one part is butter and second part is freshly made applesauce.

Now, the applesauce called for in the recipe for these apple and peanut butter cupcakes makes more than what will be required to make the cupcakes, so we scoop up the center of the baked cupcakes and stuff it with the rest of the filling!

And finally, the peanut butter fudge frosting that is intensely fudgy and made without any sugar swirled atop these applesauce filled cupcakes!

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We’re talking a mega cupcake concert with the apples and the peanut butter being the rock stars of the day!

Make this for an apple – peanut butter enthusiast and you will forever be inscribed in their good books!

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Apple and Peanut Butter Cupcakes {Low Fat and No Sugar}

Yield: 6 cupcakes

Ingredients

    For the Applesauce:
  1. 2 large apples
  2. 1/3 cup water
  3. 1 tbsp honey
  4. 1/4th teaspoon cinnamon powder
  5. For cupcakes
  6. 60 grams all purpose flour
  7. 40 grams whole wheat flour
  8. 1 tsp baking powder
  9. 50 grams butter
  10. 50 grams applesauce
  11. 80 grams honey
  12. 2 eggs
  13. 1 Tablespoon milk
  14. For Peanut Butter Fudge Frosting:
  15. 250 grams honey
  16. 145 grams Smooth Peanut Butter
  17. 55 grams milk
  18. 1 tbsp butter

Instructions

  1. For the applesauce, peel the apples and dice them.
  2. Add them to the saucepan along with the water, honey and cinnamon powder. Bring to a boil and then let it simmer on low heat for about 10-15 minutes until the apples have softened.
  3. Take them off the heat and smash the apples with the back of your spoon.
  4. Let it cool.
  5. Preheat oven to 170 degrees Celsius.
  6. In a metal bowl, sift together the all purpose flour, whole wheat flour and baking powder and set aside.
  7. Cream butter, applesauce and honey on a medium speed using hand blender or stand mixer for about 3-4 minutes until the butter turns lighter in colour and fluffier.
  8. Add the eggs, one at a time beating well between each addition.
  9. Add the milk and beat together until combined.
  10. Add the sifted flour mix and fold it into the batter well.
  11. Spoon the batter into cupcake moulds up to 2/3rd full.
  12. Bake for 20 – 22 minutes at 170 degrees Celsius or until a skewer inserted in the center of the oven comes out clean.
  13. Let them cool.
  14. For the peanut butter fudge frosting, in a heavy bottomed saucepan, add all the peanut butter fudge frosting ingredients except the butter and combine on medium heat. Stir till everything comes together and then take the spoon out and do not stir it once the mix starts to boil.
  15. Attach a candy thermometer to the saucepan and let it cook until the candy thermometer reads a temperature of 105 degrees Celsius.
  16. When it reaches that temperature take it off the heat immediately and add the butter.
  17. DO NOT STIR IT IN. LET IT JUST SIT THERE.
  18. Keep your thermometer attached and let the temperature fall to 43 degrees Celsius.
  19. This will take about 20-25 minutes.
  20. Once it comes down to said temperature, beat the peanut butter mix with a hand blender or in a stand mixer until it loses its shiny coat and becomes matte. It should take about 5-7 minutes.
  21. Transfer to a piping bag and pop it in the refrigerator for about 10 minutes until it firms up slightly.
  22. Meanwhile, scoop out the center of the cupcakes and fill them with the leftover applesauce and cover it back with the scooped out piece.
  23. Once the fudge feels slightly firm, pipe swirls on the cupcake and return to refrigerator for a further hour to firm up well.
  24. Sprinkle crushed , roasted peanuts (optional) and serve.
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