I made these Caramel Apple Cupcakes that I found in the October 2010 issue of Every Day with Rachael Ray. The recipe sounded really good, and I love caramel apples. My son, William, helped me mix all the ingredients, and he put all the cupcake liners in the pan.
They were very easy to make. However, I did not have any heavy cream on hand, so I substituted with milk and butter instead (I just eyed it). I used Golden Delicious apples instead of the Rome apples, and I grated them.
The apple flavor of the cakes is so bold…it is very good. I put the caramel on immediately after I heated it, as it was easier to spread. I tried a cupcake right away, and it was very sticky and stuck to the roof of my mouth, but cooling overnight, the caramel was somehow thinner and more gooey, which was a good thing. I kept mine in an airtight cupcake container at all times so they would be moist. I am definitely making some more again tonight as I made 16 cupcakes and they’re almost all gone.
Caramel Apple Cupcakes
Ingredients
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Directions:
- Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
- In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
Those sound yummy! I’m heading to the store today. Will have to get some apples and caramel so we can try these out! Thanks!
awesome!!! i literally just posted about how I need apple recipes!