Friday, October 15, 2010

Flavorsome Fridays- Caramel Apple Cupcakes...

My wonderful husband came home last week from the grocery store with a special treat just for me. He had the October edition of "Everyday with Rachel Ray" in hand. For a foodie like me, this got me quite excited. After flipping through the pages and drooling over nearly every picture, I decided to give this recipe a shot.

Give these Caramel Apple Cupcakes a try!
They are moist, delicious, and sweet enough to satisfy even the pickiest sweet tooth.

What you will need:
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon of salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
3 rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 tablespoon heavy cream

1. Peel and shred the apples. The directions said to use a box grater but I used my food processor for quick and easy shredding.


2. In a large mixing bowl, whisk together flour, baking powder, cinnamon, and salt.

3. In a medium moxing bowl, whisk together white sugar, brown sugar, and eggs. Add in the vegetable oil and vanilla and stir until just combined.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Add in the shredded apples and stir until just combined.


6. Fill a lined muffin tin with the batter. This batter does not rise much when baking so be sure to fill each muffin cup nearly to the top.


7. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean. This is a very moist cupcake so it will appear as though they aren't fully cooked. Definitely use the toothpick trick to ensure that they are indeed done baking. Let the cupcakes cool completely before preparing the icing.


8. In a microwave safe bowl, add the measured out caramels and heavy cream. Microwave for one minute, then stir. Repeat in 30 second intervals until melted and smooth. Let cool slightly.



9. Dip each cupcake down into the icing and allow to dry slightly on a cooling rack. The directions said to spread the frosting but I found that this worked better for me. I also really like how the dripping edges looked.


10. Enjoy with a tall glass of ice-cold milk!

As Rachel Ray would say, Yummm-O! I hope that you all have a wonderful and relaxing weekend. Check back next week to see what else is cooking in the Halquist House!

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