I haven't baked anything for a few weeks, but now that it's a bit cooler I've baked four different kinds of
cupcakes this week. I found this recipe in my new October issue of Rachel Ray magazine.
Caramel Apple Cupcakes
Makes 12
1 1/4 cups flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 eggs at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 vegetable oil
2 tsp pure vanilla extract
2 rome apples ( i used gala, didn't find rome) peeled and shredded
1 1/2 chewy caramel candies
1 Tablespoon heavy cream
Preheat oven to 350. Line 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 sugar until smooth.
Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the
shredded apples. Spoon the batter into the prepared pan until almost full. Bake until
golden and a toothpick inserted in the center comes out almost dry, about 25-30 minutes.
Cool completely.
In a small bowl, combine the caramels and cream. Microwave for 1 min.
then stir, repeat in 30 second intervals until melted and smooth. When it cools,
spread the frosting on the cupcakes. I added a pie crust apple cut out.
These were a little dense for me, but everyone at worked loved them.
