Tuesday, October 4, 2011

Caramel Apple Cupcakes

Caramel Apple Cupcakes
(Source: Everyday with Rachael Ray October 2010)
Makes 12 Cupcakes
I subscribe to Everyday with Rachael Ray and I looove it! I have tried several recipes and I am pleased to say they have been great. When I saw this one, I had to try them, there's only one issue... I do not much care for the taste of baked fruit. I could totally pass on anything baked with fruit, any kind of preserves, jams, jelly’s etc... I don’t care for anything baked with fruit, filled with fruit etc. Now, since we know how much I heart Rachael Ray, I thought I would give her recipe for Caramel Apple Cupcakes a go – call it the adventurous side of me, or the admiration for Rachael, either way, I gave these cupcakes a shot and they are quite “Yummo”! as Rachael would say.

1 ¼ Cups Flour
2 Teaspoons Baking Powder
½ Teaspoon Ground Cinnamon
½ Teaspoon Kosher Salt
2 Eggs, at room temperature
½ Cup packaged Light Brown Sugar
½ Cup Granulated Sugar
½ Cup Vegetable Oil
2 Teaspoons Vanilla Extract
2 Rome Apples (about 1 pound) peeled and shredded
*Shred the apples instead of chopping it for even distribution in the batter and to keep the cupcakes moist.
1 ½ Cups Chewy Caramel Candy (I recommend Werther's Original)
1 Tablespoon Heavy Cream
Preheat oven to 350 degrees
Prepare your muffin tin with cupcake liners









Cupcake Batter
In a large bowl, whisk together the Flour, Baking Powder, Cinnamon and Kosher Salt
In a medium bowl, whisk together Eggs, Brown Sugar, and Granulated Sugar until smooth
Whisk in the Oil and Vanilla
Stir in the flour mixture in three equal parts until just combined (use a spatula for better results)
Stir in apples

Spoon batter into the prepared cupcake liner until almost full
Bake until golden brown 25 – 30 minutes or until a toothpick inserted in the center comes out dry




















Caramel Glaze
In a small microwaveable bowl, combine the caramels and heavy cream
Microwave for 60 seconds at a medium heat (you do not want to burn the candy)
Stir the caramel and milk together and place back in microwave
Heat for an additional 30 seconds and in 30 second intervals until caramel is smooth
Let caramel cool to a pliable solid and begin to spread on cupcakes


I had some help from my daughter Jai with the fun part... the caramel glaze... She could hardly wait. I think she did a pretty good job.








Her first bite! 




5 comments:

Mrs. Chic said...

Those look good!! The caramel topping looks so good, I'm a sucker for caramel.

Q: How did the apple taste in the cupcake?

Shades of Summer said...

Mrs. Chic - The apple is actually really tasty, the cakes are light and fluffy and the apple is there but not overwhelming. The cinnamon actually went a long way in these. I would love to hear how they came out if you try them.

Mrs. Chic said...

Ok cool, I think I'll try them, I have everything on the list except caramel and apples! They look yumm

Brandi said...

mmm good! your cupcakes look delicious! the caramel glaze would make a great dip for apples too! thanks for sharing!!

Shades of Summer said...

Brandi, thanks for stopping by. I love that corn husk wreath... sooo creative!