Apple Crumble cupcakes (Gluten free, egg free, dairy free, nut free, soya free and vegan!)

These cupcakes were created as an entry for a Pampered Chef competition for their consultants. The challenge was to make a cupcake that could be cooked for Party Hour which is a super quick show and allows guests and host to enjoy a Pampered Chef show even if they are pushed for time.  I went for an allergy free cupcake as I feel that the recipe should be available to as many people as possible, and just because you have an allergy doesn't mean you shouldn't have a cupcake!

Don't be put off by the list of ingredients. It may seem a lot but it is just a bit of repetition in the crumble topping, and dairy free, egg free cooking needs a bit of extra oomph sometimes!

 Crumble Topping

¾ cup Gluten free self raising flour

½ cup brown sugar

½ tsp ground cinnamon

1/8 tsp salt

1/3 cup vegan margarine, melted

Cupcakes

1 ½ cups Gluten free self raising flour

½ cup sugar

1 tsp baking powder

¼ tsp ground cinnamon

¼ tsp salt

½ cup rice milk

½ cup vegetable oil

1 tsp apple cider vinegar

1 tsp vanilla extract

2 apples

100g Jar Apple Sauce, divided into 2 tbsp and 12 tsp

Icing

4 tbsp icing sugar

1 tbsp water

Ready rolled white icing

1.   Preheat the oven to 180°C.  Place cupcake cases in the 12-cup Muffin Pan.  Into the 2L Stainless Mixing Bowl, measure out the Crumble topping ingredients using an Easy Read Measuring Cup and the Adjustable Measuring Spoon teaspoon.  Mix together with two forks until the topping is crumbly and has small lumps in it. Set aside.

2.   Into the 4L Stainless Mixing Bowl measure out the flour, sugar, baking powder, cinnamon and salt. In a Small Batter Bowl whisk together the milk, oil, vinegar, 2 tbsp apple sauce, and vanilla using a Stainless Whisk, until frothy.

3.   Wedge the apples with the Apple Wedger and then chop into fine chunks with a FoodChopper. Add to the flour mix.

4.   Pour the wet mix into the dry flour mixture and mix until just together with a Mix N Scraper.  Quickly Scoop into the paper cases using a Large Scoop.

Sprinkle the crumble topping over the cupcakes and press down slightly to make it stick.  Bake for 12-15 minutes until golden brown. 

5.   Meanwhile prepare the icing by mixing the icing and water together and scooping into a Decorator Bottle with the round nozzle attached.  Use the apple cutter from the Creative Cutter Set stamp out 12 apple shapes from the ready rolled icing.

6.   Remove cupcakes from the oven and leave to sit for a few minutes before removing from the stone.

7.   Carefully remove the cupcakes from the stone (see chef’s tip) and place on Stackable Cooling Rack.  While the cupcakes are still warm you can drizzle icing over in random patterns, add a teaspoon of apple sauce to the top of each one and place an apple shape on the top.

Chef’s Tip: Use a micro scraper to ease the cupcakes out of the wells without spilling too much crumble topping everywhere.

If you don't want to top with the apple shape then simply add the drizzled icing and stop there.

Chicken, Tomato and Basil Flatbread

Chicken, Tomato and Basil Flatbread in the Medium Bar Pan, direct from the Pampered Chef Test Kitchens!

A recipe straight from The Pampered Chef test kitchens!  This is a fabulous dinner or lunch recipe and is quick and easy.  It uses a ready prepared pizza base mix but if you want to make your own then have a look here.

The mix of the chicken with fresh tomato and basil is lovely and fragrant and very tasty!

Ingredients

2 small vine-ripened tomatoes (about 100 g total weight)
2 tablespoons plus 1⁄2 teaspoon olive oil, divided
1 packet (145 g) pizza base mix
100–125 ml warm (hand hot) water
20 g pecan halves
50 g Parmigiano Reggiano cheese, divided
75 g Provolone Piccante cheese  (if you can't find this use cheddar!)
100 g skinless, boneless cooked chicken breast
2 teaspoons finely chopped fresh basil leaves
1 clove garlic, pressed
Preheat oven to 220°C/fan 200°C/Gas 7.

Method

1. Slice the tomatoes finely on a cutting board with the santoku knife. Line a plate with kitchen paper, place sliced tomatoes on lined plate and blot tops with kitchen paper; set aside.
2. Brush a Medium Bar Pan with 1⁄2 teaspoon olive oil using Chef’s Silicone Basting Brush and set aside.
3. Place pizza base mix in Stainless 4-Litre Mixing Bowl; add enough warm water to form a soft dough. Knead dough on lightly floured surface for about 5 minutes or until smooth.
4. Place pizza dough onto centre of prepared bar pan and roll the dough out to cover the base of the pan using a Baker’s Roller®. Set aside in warm place for 15 minutes.
5. Bake for 12–14 minutes or until golden brown.
6. Meanwhile, finely chop the pecans on a Cutting Board using the Food Chopper. 7. Grate Parmigiano Reggiano cheese using Microplane® Adjustable Fine Grater, and the Provolone or Cheddar with the Microplane® Adjustable Coarse Grater.
8. Dice the chicken using the santoku knife and chop the basil in the food chopper.
9. Combine pecans, half of the Parmigiano Reggiano cheese, 50 g of the Provolone cheese, the diced chicken, basil, garlic pressed with Garlic Press and remaining oil in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®.
10. Remove the bar pan from the oven to Stackable Cooling Rack. Sprinkle baked base with remaining Parmigiano Reggiano cheese; top evenly with sliced tomatoes, chicken mixture and remaining Provolone cheese to within 5 mm of edge of base.
11. Bake for 6–8 minutes or until the cheese is melted. Remove from the oven. Cut flatbread into portions using Pizza Cutter; let it stand 2 minutes. Transfer to serving plates or napkins using Mini-Serving Spatula; serve warm.

Serves 12 as an appetizer

Nutrients per serving: Energy 769kJ/183kcal; Protein 8.7g; Carbohydrate 19.7g; Sugars 1.5g; Fat 8.3g; Saturated Fat 2.5g; Fibre 0.9g; Salt 0.5g