I haven’t watched the Superbowl in YEARS. The last time I recall sitting down for an entire game was when I was living in Colorado and the Broncos were attempting a Threepeat. I needed a distraction on Sunday after the terrible morning and then being in mourning for the little pup, so when the EBC crew invited me to watch with them, I took them up on their offer. And I brought cake.
First, we made sure to overdose on these soft pretzels and relish mustard that the chef at Wolf Creek brought for us. We are the
reluctant guinea pigs for his new recipes. It’s a tough job, but somebody we have to do it.
Commander Matt went gourmet on us and wrapped miniature hot dogs in crescent rolls, served with a fancy half ‘n half barbecue/ketchup dish.
Brie went SUPER gourmet and brought homemade carne asada, fried up some homemade tortilla chips and made a huge tub of freaking delicious guacamole. I was uncomfortably full, so obviously I had to bake the cake.
I used one of my remaining coupons from Duncan Hines and purchased the Decadent Apple Caramel cake mix – holy deliciousness. Even though I was stuffed, I was unable to stop myself from eating a huge chunk of this, smothered in frosting. If you’re not up for the slightly more labor intensive Sticky Apple Toffee Pudding Cupcakes, this is a good substitute that also tastes delicious.
Yet another good thing about working with/being friends with brewers is that beer for such occasions is always on hand. We brought back a big growler of Protector IPA to enjoy along with the fancy spread of foods.
Oh yeah, and we watched the Superbowl. That happened too.
With the thick blankets of clouds that rest on the towering mountains outside my kitchen window, the days have been getting progressively colder and colder. Today was a day just like that. It was bitterly chilly outside, so I spent the day sipping hot peppermint tea and baking.
I was sent some coupons from Foodbuzz and Duncan Hines in order to create something that “defies traditional”, so I attempted to do just that. These spicy little cakes are delicate, almost pudding-like in consistency and vegan!
Sticky Apple Pudding Cupcakes
Delicate miniature vegan cupcakes are stuffed with sweet apple pie filling, giving them a consistency of sticky pudding.
- 1 box Duncan Hines carrot cake or spice cake mix
- 3/4 cups unsweetened apple sauce
- 3/4 cups water
- 1/4 cup vegetable oil
- 1/2 cup Comstock apple pie filling
|Preheat the oven to 350 degrees Fahrenheit. |
|In a large bowl mix together the cake mix, applesauce, water and vegetable oil and stir until just combined. |
|Take the 1/2 cup of apple pie filling, dice and stir into the batter. |
|Pour the batter into greased mini-cupcake tins, filling 2/3 of the way. |
|Bake 20-25 minutes, or until a toothpick inserted into the middle comes out relatively clean. |
I used the carrot cake mix but left out the pack of dehydrated carrots and raisins.
The applesauce is used as an egg substitute. 1/4 cup of applesauce = 1 egg.
Make sure you include the sugary syrup part after you dice the apple pie filling!
This batter appears thick, but it liquefies pretty quickly.
Fill the cupcake tins 2/3 full. These babies blow up!
While you wait for them to bake the 20-25 minutes, you can lick the spatula clean, thanks the the veganosity!
The consistency of these will make you keel over with happiness. I recommend smothering them with frosting and eating them with a spoon.
If you’re looking for something to whip together that’s ridiculously quick and easy, go for these!
Sweater and boots weather + sticky apple pudding cupcakes. HAPPY DANCE!