~ Apple Caramel Cupcakes ~

Wednesday, September 1, 2010


Couple of weeks ago I won a contest at Foodie Blogroll, and my delicious prize? 2 jars of Fat Toad Farm Caramel. I made a choice of Cinnamon and Vanilla Bean flavors. My caramels arrived in the cutest box with jars nested inside. I've been thinking of a dessert to make with it and few days ago I came across Apple Caramel Cupcakes and so here we are. Original recipe is from Cupcake Bakeshop.

My favorite part about these cupcakes is that they are not so sweet, I also altered the cream cheese filling recipe and used honey to sweeten it slightly. Caramel from Fat Toad Farm is wonderful, and surprisingly is not overpowering with  sweetness as other caramels I've tried. So these I will most definitely make again, I'm already thinking of some fun variations too.


Apple Cupcake Recipe

2-3 apples, granny smith or other kind you have or is in the season right now
1 cups all-purpose flour
1 cup cake flour
1/2 cup sugar
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 tsp cardamom
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup water flavored with freshly squeezed lemon juice or you can use apple juice
1 teaspoon vanilla

Rinse and core and quater the apples. Place them on an ovenproof pan or baking sheet land bake for 30-40 minutes until soft at 365F
 Remove the apples from the oven, let cool slightly, using a knife and a fork remove skin from apples and  mush the apples with the back of a fork.I used a blender set on chop. Measure out 1 cup of apple mush and set aside to cool.
In a medium size bowl combine flours, sugar, ginger, cinnamon, nutmeg, cardamom, baking soda, and salt.
In another  large separate bowl, break the eggs and beat them slightly with the fork until they break up, add oil, lemon flavored water,  vanilla extract and cooled apple mixture.Stir just until combined
Pour dry ingredients into the wet mixture and  combine until all ingredients come together.
Line your muffin pan with cupcake liners
Using a tbl measure put 2 tbl of cupcake batter into each  cupcake cavity or  about 3/4 full so cupcakes will have a significant dome once baked. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, or until a toothpick comes out clean.
 Remove from the oven and transfer to a cooling rack. Let cupcakes cool completely before filling.

Cream Cheese Filling
4 ounces Philly cream cheese(half of the package), you can also use low fat variety)
1/4 stick butter
1 1/2 tbl Honey
1 teaspoon vanilla extract 

Filling is not very sweet, if desired add some powdered sugar. Too much Honey will make it too runny.

Fill the Cupcakes
-cut the cone

-if necessary make a deeper cavity using a sharp knife
-remove excess from the top part. Taste.;-)
-fill in the cavity with the filling, smooth slightly
-fit each top

Caramel
I used the Organic Fat Toad Caramel to finish these Apple Cupcakes. Delicious combination.I'm very pleased.
 
Finish the Cupcakes
I used 1 heaping tsp of caramel and spread it on the top of the cupcake.

Enjoy.


Related  
Lemon Yogurt Cupcakes

6 comments:

  1. Haniela, these look delicious and the caramel sounds yummy :)

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  2. These are perfect for the month of October. Thanks for the recipe!

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  3. These are the best looking cupcakes I have ever seen.. I just want to jump through the computer and eat one NOW.. Thanks for sharing it all and how it is made.. I am going to make these very soon...

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  4. OMG they look amazing :)
    I will definitely try this as soon as I figure out what is nutmeg :D
    thanks haniela ;)

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  5. Thank you so much everyone for visiting and enjoying this post.
    I really love how these turned out

    A-H here is some info about nutmeg.
    I'm sure you'll be able to find it.
    http://en.wikipedia.org/wiki/Nutmeg

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  6. These look absolutely scrumptious! Can't wait to make them!

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