How can one experiment with recipes when there are such wonderful ones already out there?!? When I set out to find some inspiration for another fall-like cupcakes, I stumbled on another cupcake blog that had a recipe for caramel apple cupcakes. I mean, who could pass those up! I was super excited to try out the recipe and feed them to my guinea pig taste testers who can’t believe that I only eat one cupcake per batch that I bake, if that. People enjoyed them a lot. They are not your usual cupcake, and people liked the novelty of them. In fact, one of my fellow board members said she was tempted to just eat the caramel off the top just like she does with caramel apples they reminded her of them so much!
In general, I found them quite yummy. The cupcake itself was almost muffin-like and tended to be a bit dry. I can’t understand the dry consistency as the recipe calls for mushed apples AND oil. The amount of egg that went into the batter did seem a little high, so maybe that added to the density. Next time I will take away a bit of flour (maybe a 1/4 cup) and add a bit more apple mush :)
9 regular cupcakes / 350 degree oven
2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
Cupcake liners need to be filled quite high so that they can rise nice and high. The dome after baking should look like this:
Cream Cheese Filling
4 ounces Philly cream cheese
1/4 stick butter
2 cups sifted powdered sugar
1 teaspoon vanilla
1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.
1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
***Instead of spreading the caramel on, I dipped the cupcakes into the warm concoction a few times to get a good coat. THEN I put them in the freezer and after they had set, I repeated the process to get another gooey layer on, again putting in the freezer to set.***