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
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.
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)
Leavening and seasonings-$.10
Vanilla-Free (gift from friend)