Thursday, September 20, 2012

Caramel Apple Cupcakes

by Cindy

We've had a few cool mornings to remind us how wonderful it is to experience the change of seasons.  My dogwood tree has turned red and the maple trees will be so beautiful when they turn yellow and red.  I love the beauty of fall and the cool crispness in the air.  I will miss being out in my mail jeep in the midst of the change this year, but I have a wonderful view out of my huge office window and a beautiful yard in which to watch the fall transformation. 

My office is hosting the Desk and Derrick Club meeting tonight and providing supper for the group.  I love all the planning and preparations that go into hosting an event.  I love to decorate and make special recipes for the seasons.  We're having sandwiches from Schlotzsky's Deli, and I'm making a Spinach Salad with candied pecans and Craisins and Caramel Apple Cupcakes.

  I wanted to make something seasonal for dessert so I picked out this recipe for Caramel Apple Cupcakes.  The recipe sounded delicious and it is.  When I made the cake, I was a little concerned because there were so many apples in the mixture that there didn't seem to be that much batter.  It was very thick too.  It turned out fine though, and they taste wonderful, with  lots of apples in each cupcake to really get the apple flavor.

The icing is a traditional caramel icing.  It is very similar to the icing that I put on the Jam Cakes that I make at Christmas.  My suggestion for anyone making this is to chop up the apples first and then make the icing, because the icing does have to cool for an hour.  I didn't do this so I was up pretty late last night.  The apple cupcakes topped with the Old-fashioned Caramel Icing are a great combination, and do have the caramel apple taste.  I hope everyone enjoys them tonight. 


Caramel Apple Cupcakes

Fresh Apple Cake

1/2 cup butter, melted
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 t vanilla
2 cups all-purpose soft-wheat flour
1 t baking soda
1 t salt
2 t ground cinnamon
4 large Granny Smith apples, peeled and chopped
Paper baking cups
Vegetable cooking spray

1.  Preheat oven to 350 degrees.  Stir together first 5 ingredients in a large bowl until blended.

2.  Combine flour and next 3 ingredients; add to butter mixture, stirring until blended.  Stir in apple.
3.  Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

4.  Bake at 350 for 12 to 15 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Old-fashioned Caramel Frosting

1 cup butter
1 (16 oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 t baking soda
1 T light corn syrup
4 cups powdered sugar

1.  Melt butter in a 3-qt. heavy saucepan over medium heat.  Add brown sugar; bring to a boil, stirring constantly.  Stir in evaporated milk, baking soda, and corn syrup; bring to a boil.  Remove from heat, and let cool completely (about 1 hour).  Transfer to bowl.
2.  Gradually add powdered sugar to caramel mixture, beating at medium speed with an electric mixer until blended.  Beat at high speed 2 minutes or until creamy.  Use immediately.

Recipe from
Simply Sweet Best Cupcakes Ever!
Oxmore House

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