So this lovely brain child of mine came about because I have been absolutely obsessed with goat cheese desserts recently. It’s an apple crisp cake with a goat cheese frosting and a caramel drizzle. Not only is the cupcake a mouthful but the name is too! It’s light, fluffy, and so decadent.
1 Cup Whole Wheat Flout
3/4 Cup Flour
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tsp Cardamom
1/2 Cup Coconut Oil
1/2 Cup Sugar
1/2 Cup Brown Sugar
1/2 Tsp Vanilla
1/2 cup Greek Yogurt
1 cup finely diced apples (pealed)
1/4 Cup Butter
1/3 Cup Brown Sugar
3/4 Cup Oats
1/2 Cup Butter
4 Oz Goat Cheese
2 1/2 to 3 Cups Powdered Sugar
1/2 Tsp Vanilla
10-15 Soft Caramel Candies
2-4 Tbs Heavy Cream
So we want to start with the cake by combining the coconut oil and the two sugars. Cream that together until it is all completely mixed.
Then stir in the eggs one at a time.
Next add in the greek yogurt and vanilla.
Next to last mix in the two flours, baking soda, baking powder, salt, and cardamom.
Lastly you want to peel and shred 4 small apples or 2 large ones. Pat lightly with a paper towel before adding the apples into the batter so that there isn’t too much extra liquid being added.
Now for the crisp element. Mix together cold cubed butted with the brown sugar and oats.
So of course I like doing mini cupcakes. Fill the liners 3/4 of the way up. If you are making minis top with 1/2 tsp of the crisp mix. If you are making regulars then top with a little more than a tsp of the crisp mix.
Bake at 350 °F (177 °C) for 8-12 minutes or until done. Immediately remove from the cupcake tins to a wire cooling rack.
While the cupcakes are cooling you can make up the frosting and drizzle. So the frosting is like a cream cheese frosting but better. You want to combine the softened butter and cheese together until smooth. Add in vanilla and the powdered sugar a bit at a time. If the frosting becomes too stiff then add in some milk a tablespoon at a time. Be careful adding in liquid because it can very quickly become too much. Set aside for the moment.
Now the drizzle. Combine the caramel candies with 2 tablespoons of heavy cream and heat in the microwave for 30-45 seconds. Let this cool while you frost the cupcakes. Stir occasionally. If the caramel starts to become too hard while cooling add in a touch more of the remaining heavy cream.
Frost the cupcakes. The caramel is cool enough to use when you can comfortably stick your finger in it. Use a fork to drizzle the caramel over the tops. I then placed them in the fridge for 10 minutes to set before I served them but they are now ready to go!
Makes 72 Minis or 24 Regulars
Serving 3 Minis or 1 Regular