Wednesday, February 27, 2013

Making Caramel Apple Cupcakes

My sister gave me the idea for Caramel Apple Cupcakes and what a great recipe idea it turned out to be!

Caramel apples usually are associated with fall, when apples are in abundance, but why stop there?!?

 Good quality apples are available all year round and with St. Patrick's day right around the corner these green themed cakes are sure to win a year round place in your life

This is part two of a three part series
Part One: Making Wonderful Homemade Caramel
Part Two: Making Caramel Apple Cupcakes
Part Three: Making Green Apple & Caramel Filled Chocolates!

The homemade caramel sauce really adds another dimension to this recipe, but if you're feeling a little more 'semi-homemade' a good quality,  thick,  store bought caramel sauce will also do.

Pick a caramel & let's get baking!
Full Recipe at bottom of post
Printer Friendly Recipe Here!

Start with three medium apples.  My usual trio for all baking is a mix of Golden Delicious  Gala, and of course Granny Smith.  Granny Smith has the wonderful tartness and the other two add a lot of meaty texture and sweetness.

Peel, core and chop the apples into small pieces.  Mix with 2 tbl of melted butter and 1 1/2 tbl of sugar. Spread out evenly on a baking sheet and roast in a hot 375F oven for 15-20 minutes, stirring often.  

 Cook until the apples just start turning brown.

Meanwhile mix your dry ingredients together, then add butter and milk and mix on medium speed in a stand mixer or with a handheld mixer.  Add eggs and sour cream in two batches, scraping down the sides at least once, to ensure everything is mixed together.

Add all your deliciously baked and cooled apples.

Portion out into 12 cupcake liners.  
Bake at 350F for about 15-18 minutes, turning once halfway through baking.

 For the frosting, I took my basic white buttercream and added a heaping portion of the homemade caramel sauce!
Frost cooled cupcakes. 
 Drizzle extra caramel and freshly grated nutmeg over the top.  
Add a Caramel Apple Chocolate and enjoy!

And just how do you make Caramel Apple Chocolates?!? 
Stay tuned to LaLa Cake for Part three!

Caramel Apple Cupcakes

Caramel Apple Cupcakes
Makes 1 dozen Cupcakes
Prep time: 30 minutes Cook time: 15-18 minutes

1 medium Golden Delicious Apple
1 medium Granny Smith Apple
1 medium Gala Apple (or other baking variety)
2 Tbl  Melted Butter
1 1/2 Tbl Sugar

2 Egg Whites

1/4 cup Sour Cream

1 cup All Purpose Flour
1/2 cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
2 1/2 Tbl Butter, room temperature
1 Tbl  Oil
1/3 cup Milk, room temperature

1.  Peel, core and chop the apples into small chunks. 
Mix with 2 tbl melted buter and 1 1/2 tbl sugar. 
Spread evenly on a baking sheet and cook in a pre-heated 375F oven
for 10-12 minutes or until the apples are softened and 
just beginning to brown around the edges. 
Remove from oven and allow to cool. Turn oven down to 350F.
2.  In a small bowl combine egg whites and sour cream, 
mix until incorporated. Set aside.
3. Mix the dry ingredients in a large bowl, 
run a whisk through the mixture to aerate 
and ensure all the ingredients are evenly incorporated.
4.  Using a stand mixer or hand held mixer blend in the butter, oil and milk. 
Mix on medium speed for 1 minute, scraping the sides at least once.
5.  After the minute, scrape the sides again 
and add 1/2 of the egg white mixture.
Mix on low until evenly incorporated, 
scrape the sides and repeat with the remaining egg white mixture.
6.  Fold in cooled apples. 
Divide batter evenly between 12 cupcake tins lined with holders.
7.  Bake at 350F for 15-18 minutes, rotating the pan
half way through the cooking time.  
Test with a small toothpick to ensure doneness.
8.   Remove from oven and cool before frosting. 
 If desired drizzle with homemade caramel and freshly grated nutmeg. 

Caramel Frosting
Makes about 6 cups of frosting (You'll probably have some leftover)
3/4 cup Homemade Caramel, or good quality thick caramel sauce 
Homemade Caramel Recipe Here!
4 cups  Powdered Sugar
1/2 lb (2 sticks) Butter, room temperature
1/4 cup Shortening
4 oz Cream Cheese, room temperature
1/4 cup Sour Cream
1 tsp Vanilla

1.  Place powdered butter, shortening, and cream cheese in a stand mixer
 and mix on medium speed until smooth. 
Add powdered sugar and mix on low until smooth.
Add in caramel, sour cream, and vanilla. 
Mix again on low until smooth.  If frosting is too thick thin out with a
few tablespoons of heavy cream or whole milk.
2.  Frost cooled cupcakes.  
Frosting will keep in refrigerator for 1 week or in freezer for up to 6 months.

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