Caramel Apple Cupcakes

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.