Rosh Hashanah Cupcakes

Applesauce Cupcakes with Agave-Caramel and Sauteed Apples

Hello and Happy New Year!  So… yes, I know when Rosh Hashanah is and I know that it passed… but that’s ok - cupcakes are good anytime!  Plus, you could make these for Sukkot!  These are very fresh and slightly sweet and could almost pass for a breakfast cupcake.  If you want to amp up the dessert-factor I have suggestions below… These were enjoyed at our Rosh Hashanah table, but they did come in second to the beautiful homemade apple pie that we had, so you might want to consider increasing the wow-factor depending on your competition.

Applesauce Cupcakes
3/4 cup soymilk
2 tsp apple cider vinegar
1/4 cup canola oil
1/2 cup applesauce
3/4 cup sugar
1 and 1/2 tsp vanilla
1 and 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350º and line a 12 cup muffin tin with cupcake liners.
Combine soy milk and apple cider, mix until frothy and set aside.  In a large bowl, combine canola oil, applesauce, sugar and vanilla then add the soy milk.  Mix until well combined.  Sift in the dry ingredients and mix until well combined.  Fill cupcake liners 3/4 of the way full.  Bake for 20 minutes.  Let sit 5 minutes then transfer to a cooling rack.
While the cupcakes are baking, make the caramel sauce and saute the apples.
Agave Caramel Sauce
1/4 cup soy creamer
1 cup agave
2 Tbsp margarine
1 tsp vanilla
1/8 tsp salt
Combine all ingredients in a sauce pan, heat and let bubble 10-15 minutes.  Reduce the heat and keep warm, stirring frequently until ready to use.  This sauce will not thicken, but it will get a beautiful dark amber color and smell like delicious caramel.
Sauteed Apples
2 medium apples
1 Tbsp margarine
Heat margarine in a non-stick saute pan, add apple, heat until softened, about 10 minutes.

To assemble: Place apples on top of the cupcakes, drizzle the caramel sauce over the top of each cupcake.  You can add more or less sauce depending on how sweet you want these to be.

Suggestions to make these totally awesome:Alas, the creation of our delicious Rosh Hashanah feast got in the way of making these cupcakes a true new-year masterpiece.  Here’s what I would have done…
Saute the apples with the margarine, some brown sugar, cinnamon and nutmeg until caramelized and delicious.  When cupcakes are cooled, slice off all or most of the top.  Spoon apples inside the cupcake, top with the caramel sauce, really letting it soak into the cake. Then, replace the cake top and pipe on some cinnamon-cream cheese frosting.  Finish with some more caramel or just a drizzle of straight agave, or maybe some leftover syrup created by the apples…  Eat and enjoy - don’t worry - get that syrupy goodness all over yourself.  Its worth it.