Sunday, September 26, 2010
Caramel Apple Cupcakes
1 1/4 c. flour
2 t. baking powder
1/2 t. cinnamon
1/2 t. salt
2 eggs, at room temperature
1/2 c. packed light brown sugar
1/2 c. granulated sugar
1/2 c. vegetable oil
2 t. pure vanilla extract
2 Rome apples, (about 1 lb.), peeled and shredded
1 1/2 c. chewy caramel candies
1 T. heavy cream
1.) Preheat oven to 350. Line a muffin pan with baking liners and set aside. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
2.) In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry (25-30 minutes). Transfer to a rack to cool completely.
3.) In a small, microwavable bowl, combine the caremels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Spread the frosting generously on the cooled cupcakes.
Note: We tried a few without the frosting and loved them that way, also!