This week I am happy to announce that I won third place in the Our Family Garden Applesauce recipe contest. Now, you might not think 3rd place is a big deal, but this contest was such a joy to participate in for so many reasons other than winning.
First of all this is a real family business headed by a man named Darvin. Everyone including the children are involved in making the best applesauce I have ever eaten. The applesauce, made from a variety of apples, comes unsweetened or with a touch of honey +/or cinnamon. Darvin sent each participating contestant 6 full size jars of his well-made product plus a gift of a jar of jam….just because his is a kind and generous business. I already felt like I won and my recipe testing had not even started, yet.
Inspired by such kindness and the perfect balance of fresh applesauce sweetness I went on to create 12 new recipes. (These days for most contests I only create 1 or 2 recipes at most.) Truth is this applesauce is so good on its own that it’s almost a crime to transform it into something else, but, my oh my, did it make every recipe I developed taste not only fantastic, but so much healthier to eat. I eliminated sugar and lots of fat without sacrificing any flavor in everything from baked goods to soups to a Korean style BBQ sauce. Win-Win-Win!
The icing on the cake is that one of my recipe photos was chosen to dress the cover of the cookbook Darvin and his family are putting together. I am just thrilled the family liked my food photography and styling, too.
Here is my winning recipe which was a huge hit at Easter dinner. It’s a healthy carrot cake cupcake makeover utilizing a touch of honey for sweetness and some white whole wheat flour for a wholesome boost in nutrition. Try them for Mother’s Day.
Honey Frosted Carrot Cupcakes
1 cup all purpose flour
1/3-cup white whole wheat flour
1-teaspoon baking soda
¼ teaspoon fine salt
½ cup canola oil
1-teaspoon fresh lemon juice
2/3-cup Our Family Garden Applesauce Touch of Honey
1 1/3 cups finely grated fresh carrots
1 (8 oz) container mascarpone cheese or cream cheese
¼ cup honey
½ teaspoon vanilla bean paste or vanilla extract
Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners.
In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside. In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed. Evenly fill the muffin cups with the batter. Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting. For frosting, beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.
My favorite jelly bean and now taste tester in her Easter dress