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Tuesday
Oct262010

Caramel apple cupcakes

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.

Caramel Apple Cupcakes

Caramel apples wrapped up in a cupcake!

Serves: 12

Total time: 55 min

Caramel Apple Cupcakes


Ingredients:

  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 lb tart apples, peeled and shredded (this equals approximately 2 ½ apples)
  • 1 1/2 cups caramels or caramel bits
  • 1 tablespoon heavy cream
Instructions:
  1. Preheat oven to 350 degrees F. Line a cupcake pan with baking liners. In a large bowl, mix together the flour, baking powder, cinnamon and salt.
  2. In a medium bowl, beat together eggs, brown sugar, white sugar, vegetable oil and vanilla. Stir into flour mixture until just combined. Stir in apples.
  3. Spoon batter into baking liners until almost full. Bake in preheated oven for 25-30 min, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool.
  4. In a small, microwavable bowl, combine caramels and cream. Microwave for one minute. Stir and repeat in 30-second intervals until melted and smooth. Spread caramel topping generously onto cooled cupcakes.

 

 

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Reader Comments (2)

Oh this is such an awesome fall recipe!

09.24.2011 | Unregistered CommenterErin

That is truly divine!

01.26.2012 | Unregistered CommenterSeima Baked

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