Sunday, October 25, 2009

Caramel Apple Cupcakes

To go along with the Frightening Fingers, I made these super-chewy cupcakes that look like candy apples. They were very yummy and very pretty. I liked them a lot. Definitely chewy though, from the caramel, which I think was a little bit off-putting to some. I think these would be a lot of fun for a kids' birthday party.

cupcakes

cupcakes

Caramel Apple Cupcakes
Joe's Blog, adapted from Woman's Day

For the batter
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon fresh grated nutmeg
scant 1/4 teaspoon cloves
1/4 teaspoon salt
3/4 cup unsweetened applesauce
1/2 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1/4 cup sour cream
1 large egg

For the glaze
25 caramel cubes
1 tablespoon heavy cream

For assembly
10 popsicle sticks
sprinkes, nuts or chopped candies for decoration

Preheat oven to 350 degrees.

To prepare the batter
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamom, nutmeg, clove and salt.

In another medium bowl, whisk together applesauce, sugars, butter, sour cream and eggs. Add into the dry ingredient and stir just until combined.

Evenly divide the batter between 10 wells of a 12 cup muffin tin lined with paper liners - add a little water to the empty wells. Place into the oven and bake until the tops spring back when lightly pressed in the center or a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 16 to 22 minutes. Remove and place pan on a wire rack to cool for 5 minutes before turning the cupcakes out onto a wire rack to cool completely.

To prepare the glaze
In a small saucepan, melt caramels over low heat, stirring often. Add heavy cream and stir until smooth and combined - remove from the heat and let cool for 2 minutes. Quickly spread the tops of each cupcake with about 2 teaspoons of the caramel mixture.

To assemble
Place a popsicle stick into center and top with your favorite sprinkles or chopped candies. Set into the freezer for 5 minutes to set the caramel - remove and store at room temperature.

Yield: 12

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