Over the weekend we had some friends over & I knew it would be the perfect time to make the Carmel Apple Cupcakes that I read about in the Rachael Ray Magazine, that way everyone else would eat them all up & I wouldn’t be left with jeans any tighter than they already are.
These cupcakes were pretty good, not as GREAT as I thought they were going to be, but they were all eaten up by time our guest left. (That probably had something to do with the fact that we had 5 guys over who had just played in a soccer game!) We couldn’t find any Rome Apples at the store, so we used another kind, which I’m sure makes a difference in the cupcakes!
Anyways, here’s the recipe! If you end up making them, let me know how they turn out for you!
These cupcakes were pretty good, not as GREAT as I thought they were going to be, but they were all eaten up by time our guest left. (That probably had something to do with the fact that we had 5 guys over who had just played in a soccer game!) We couldn’t find any Rome Apples at the store, so we used another kind, which I’m sure makes a difference in the cupcakes!
Anyways, here’s the recipe! If you end up making them, let me know how they turn out for you!
Carmel Apple Cupcakes!
Makes: 12 Prep: 20 min. Bake: 30 min.
Makes: 12 Prep: 20 min. Bake: 30 min.
Ingredients:
1 ¾ cups FLOUR
2 teaspoons BAKING POWDER
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound),
pealed and shredded
1 ½ coups chewy caramel candies
1 tablespoon heavy cream
1 ¾ cups FLOUR
2 teaspoons BAKING POWDER
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound),
pealed and shredded
1 ½ coups chewy caramel candies
1 tablespoon heavy cream
Directions:
1) Arrange a rack in the upper third of the oven and preheat to 350.
Line a cupcake pan with baking liners. In a large bowl, whisk together
flour, baking powder, cinnamon and salt.
1) Arrange a rack in the upper third of the oven and preheat to 350.
Line a cupcake pan with baking liners. In a large bowl, whisk together
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 to 30 minutes. Transfer to a
rack to cool completely.
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 to 30 minutes. Transfer to a
rack to cool completely.
3) In a small, microwavable bowl, combine the caramels and cream.
Microwave for 1 minute at medium power, then stir; repeat in
30-second intervals until melted and smooth. Let cool. Spread the
frosting generously on the cooled cupcakes.
Microwave for 1 minute at medium power, then stir; repeat in
30-second intervals until melted and smooth. Let cool. Spread the
frosting generously on the cooled cupcakes.
GodisLove,
Mrs.Grinder
Hi Mrs. Grinder...keep up the good work...did you get my message? I left you one before I read your comment so thank you again for your awesome comment...d_flexe@yahoo.com. keep in touch..
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