Caramel-Apple-Spice Cupcakes

Ingredients

• 2 tart, firm cooking apples such as Granny Smith
• 2 tbs brown sugar
• 1 tbs nonhydrogenated vegan margarine
• 1 cup soy milk
• 1 tbs lemon juice
• 1/3 cup canola oil
• 1 tsp lemon zest
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup granulated sugar
• 3 tbs nonhydrogenated vegan margarine
• 1 tbs molasses
• 1/3 cup soy creamer or soy milk
• 2 tbs plain or vanilla soy milk powder
• pinch of salt
• 2 1/2 cups confectioners sugar
• 1 tsp vanilla
• 1/2 cup chopped roasted peanuts for sprinkling

Instructions

1. Preheat the oven to 350 F and line a 12-cup muffin tin with paper cupcake liners.
2. Leaving the skins on the apples, core and dice them into small pieces (about 1/4-inch cubes) for about 1 2/3 cups of diced apple.
3. Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add the apple pieces and stir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
4. In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for minute to curdle. Add the canola oil, granulated sugar, lemon zest, and vanilla, and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and only until the dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liners three-quarters of the way with batter, and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
5. When the cupcakes are done, remove them from the oven and cool on wire racks.
6. While they cool, prepare the Caramel-Penuche Frosting: Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy-bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from the heat.
7. When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners’ sugar and the vanilla, then beat with electric beaters for 2 to 3 minutes, until creamy. Slowly beat in remaining confectioners’ sugar until a thick,smooth, fudgelie frosting forms. The frosting can be spread warn or lightly cooled, but too much cooling will make the frosting too stiff to spread. If this happens just let it warm to room temperature. Frost the cupcakes and sprinkle with chopped peanuts.