Thursday, October 4, 2012

Caramel Apple, Candles, Cool Temps, and Elvis!

Apple cinnamon and pumpkin spice candles burning throughout the house puts me in a wonderful mood. Add cool, crisp temperatures outside to the equals the perfect time of year. At least for me. I've already heard people complaining that they're too cold. Seriously? Come on, people. You know who I'm talking about. You were the ones complaining about melting in our hot-as-lava summer. You wanted cooler air and here it is!

As I'm sitting here thinking of how awesome Fall is, I hear the sounds of Elvis' Christmas music wafting in from the next room. It IS FINALLY that time of year again. =)

One of my favorite Fall flavors is caramel apple. And, yes.... I have a cupcake that is the definition of delish. If you want to know how to make the caramel apple cupcake.... continue reading!!

Caramel Apple Cupcakes:

fresh apple cake

1/2 cup butter, melted
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
4 large Granny Smith apples, peeled and chopped

  1. Preheat oven to 350 degrees
  2. Stir together first 5 ingredients in a large bowl until blended.
  3. Combine flour and next 3 ingredients; add butter to mixture, stirring until blended. Stir in apples.
  4. Place paper baking cups in 2 (12 cup) cupcake pans; spoon batter into cups, filling 2/3 full.
  5. Bake for 12 to 15 minutes or until a cake taster (knife or toothpick) inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans to wire racks, let cool completely. Makes 24 cupcakes.
Caramel Frosting

1 cup butter
1 (16 oz) package of dark brown sugar
1/2 cup evaporated milk
1/4 tsp. baking soda
1 Tbsp. light corn syrup
4 cups powdered sugar

  1. Melt butter in a 3-qt saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil. Remove from heat, and let cool completely (about 1 hour). Transfer to a bowl.
  2. Gradually add powdered sugar to the caramel mixture, beating at medium speed with an electric mixer until blended. Beat at high speed 2 minutes or until cream. Use immediately. Makes 3 cups.

The baking soda in the frosting helps to prevent the caramel from becoming grainy. We don't want frosting that feels like sand, do we? Nope. I didn't think so.

I hope you enjoy the recipe. I made samples (mini cupcakes) and within an hour they were completely gone.

Happy baking!!

No comments:

Post a Comment