a few days before we embarked on our bi annual trip to the fiestware tent sale, Jules and I decided to make some treats for the fiestaware breakfast. i happened upon the caramel apple cupcakes in Rachael Ray’s fall magazine. now i know i’ve ranted about her a few times on my blog but i still like her magazine. it’s colorful, fun and i actually found a few good recipes in it. the recipe seemed easy so we both said, “aiiiite” and forged ahead.
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
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 the flour, baking powder, cinnamon and salt.
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.
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.
they look good, don’t they? well, the only bad thing i could say about this was that we need a different icing. the melted caramels are good when warm. but when it cools, you might want to call your dentist before you take a bite. i’d totally make these again but with a different icing.
check out Julia’s blog here, Pink Champagne, Gatorade and MRE’s