Monday, October 11, 2010

Caramel Apple Cupcakes

Carmel apples remind me of two things, carnivals and Fall. The delicious crispy apple paired with chewy caramel can't be matched. Last week I bought some fabulous local apples from my favorite produce stand with the intent of making caramel apples. Then I remembered this recipe that I found in the October edition of Rachel Ray and decided to make a sweet treat for my sister in law Cindy and her co-workers. They were some of the first people to start reading this blog and the cupcakes are a thank you to all of them for continue support.

The cake part of the cupcake is heavy with cinnamon and apples but light in texture. Honestly, they can stand on their own and would make a wonderful morning snack. But, adding the carmel to the top makes them superb! The gooey chewiness of the caramel "frosting" with the delicate cake makes a treat that is really out of this world! I hope everyone in Cindy's office enjoyed them as much as my family did!



Caramel Apple Cupcakes
Recipe Source: Everyday With Rachel Ray magazine (October 2010)

**makes about 12 cupcakes

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla
2 apples, peeled and shredded
1 1/2 cups caramel candies (about 25)
2 tablespoons heavy cream

Heat oven to 350 F and line cupcake pan with paper liners. Peel, and shred your apples using a box grater or food processor.

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 and well combined. Add oil and vanilla. Add to the flour mixture and stir until just combined.
Stir in the apples and spoon into cupcake liners until almost full. Bake until golden brown and a toothpick inserted into the center comes out dry, about 25-35 minutes. Transfer to a rack and cool completely.

In a small sauce pan or double boiler, over medium to low heat, melt the caramels and cream together. Stir frequently. When the caramels are smooth and no lumps remain remove from heat and allow to cool just slightly. Spread over the top of the cooled cupcakes and allow to set up or enjoy right away.

Total Cost $2.56 ($.21 each)
Flour-$.10
Leavening and seasonings-$.10
Eggs-$.30
Brown Sugar-$.24
Granulated Sugar-$.16
Oil-$.24
Vanilla-Free (gift from friend)
Apples-$.53
Caramels-$.75
Cream $.14
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18 comments:

  1. Totally emailing this to my sis! She LOVES carmel.

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  2. Michelle I hope she likes them! Definitely a fun spin on an old classic!

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  3. Jen, The cupcakes were DELICIOUS! Everyone loved them. Moist, tasty cupcakes, with gooey carmel topping, what could be better? Feel free to test any recipe you need to out on us anytime :) Cindy

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  4. Cindy I'm glad everyone liked them!

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  5. looks like a delicious recipe.. i'd love to try this one.. thank you to sharing this recipe.. :)

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  6. I'm scheduling a feature of this recipe over at ucreatefoods.blogspot.com. Keep you eyes open for it, and thanks for sharing such a beautiful recipe!
    Tyra

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  7. Thanks Tyra, I look forward to it!

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  8. These look so yummy!! Definitely going to try them! :)

    Elisa

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  9. Going to try these and take into work!

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  10. Just curious--is there a way to print the recipes without printing the whole websie? Like on all recipes? I'd like to try these and a bunch of others, but wanted to just get a quick print of just the recipes and instructions if possible.

    ReplyDelete
    Replies
    1. Some of the recipes do have a "print recipe" button; however, this one was published before I used that feature, and I have since stopped inserting into my blog posts because I had problems with it.

      The easiest way is to copy and paste into a word document. I do apologize, and will look into adding it back in again.

      Delete
    2. Does it matter what kind of apples?

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    3. Cholzman,

      I have used a variety of apples for this recipe. I do find that some varieties, red delicious especially, tend to dissolve into the batter as they bake. Firmer varieties like Granny Smiths hold up more. Either way, the end result is tasty!

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  11. I am interested in making these for a school bake sale, can I make them the night before or is there issues with the caramel hardening? Should I place them in the fridge if I make them overnight?

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    Replies
    1. Regina when I made them, my caramel did not harden. It remained soft and gooey. If you are making them the day before and keeping them covered, they should be find at room temperature.

      If you have time, I would recommend doing a practice batch. The caramel has given a few people some troubles.

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  12. Cooked these tonight, couldn't get the cupcakes to cook fully in the middle. But figured it out. But overall, GREAT!!!

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    Replies
    1. I'm glad you were able to figure it out. I hope you enjoyed them :)

      Delete

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