GF Devil's Food Cupcakes

Fall is here!

*Ingredients:

• 1 apple, pre-cut and skinned
• 2 cups Jules GF all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/8 ground cloves
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 4 large eggs, room temperature
• 1 1/2 cups Apple Sauce Mott's (gluten free)
• 1 cup cooked apples w/cinnamon, sugar, brown sugar and soy nuts

Directions:

1. Cook in a frying pan on med heat the pre-cut and skinned apples with a teaspoon of butter, pinch of sugar, cinnamon and brown sugar.  Place to side.
2. Preheat oven to 350 degrees. 
3. In one bowl whisk together gluten free flour, baking soda, salt, cinnamon, ginger, and cloves.  Place to side.
4. Cream butter and both sugars in an electrical mixer until pale and fluffy.  Add eggs one at a time, beating in until well combined.  Add applesauce and then bowl of gluten free flour mixture.  Stir in cup of apples and soy nuts by hand.
5. Using an ice cream scooper place cupcake mix into lined cupcake pan.  Fill each liner individual until 3/4 full.
6. Cook for 30-35 minutes.

Brown Sugar Cream Cheese Frosting (directly from Martha Stewart's cupcake book)
*Ingredients:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 8 ounces cream cheese, room temperature (gluten free)
• 1 cup light brown sugar

Directions:

1. Mixer on med-high speed, beat butter, cream cheese and brown sugar until smooth.  Done!  Simple!

Thank you to Martha Stewart for the Cupcake book in which this recipe is based off of.  This recipe was adjusted for gluten free & nut free eating!  Ginger was used in place of nutmeg, but in a 1/2 to 1 ratio.  1 cup combined of chopped apples and soy nuts cooked in a pan is in place of 1 cup of pecans.  Gluten free cupcakes cook slighter longer than gluten cupcakes so 30-35 minutes is in place of 20 minutes. 

*Always use common sense, check each ingredient to make sure it is in fact gluten free.