I was tickled pink to find a recipe that involves caramel, apples and cupcakes! I think that in Heaven there will be one room in my home that will contain only caramel apple cupcakes. They will line the walls, floors and ceiling, they will make up an elaborate chandelier and there will be a giant caramel cupcake couch in the center of the room. I plan to visit often.
I thought this recipe was scrumptious! Scrumptious enough that I took every single cupcake except for two (one for Elijah, one for me) to work because they were way too dangerous sitting on my counter. And obviously scrumptious enough to allow them to take over one of the rooms in my Heavenly House!
Preheat oven to 350 degrees F. Line cupcake pan with baking liners.
In a large bowl, mix together:
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
In a medium bowl, beat together:
2 eggs at room temperature
1/2 cup packed light brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
Does anyone else see a cute smiley face here?
Stir the sugar-egg mixture in with the flour mixture until just combined.
Grate 1 pound of Rome or Haralson apples (or any tart variety) and stir into the mixture. This turns out to be about 2 1/2 medium-sized apples.
Spoon the batter into the prepared tins until the cups are almost full.
Bake 25-30 minutes in preheated oven, or until a toothpick into the center of a cupcake comes out clean. Let cool completely.
To make the caramel topping, place the following into a small microwavable bowl:
1 1/2 cups caramels or caramel bits
1 Tablespoon heavy cream
Microwave for one minute and stir. Repeat in 30-second intervals until creamy and smooth.
Spread generously onto cooled cupcakes.