September 26, 2011

Caramel Apple Cupcakes

With Fall being my favorite time of the year what a better way to enjoy it then baking up a delicious batch of Caramel Apple Cupcakes. The recipe can be found here Mama Grubbs Grub. I tweaked mine a bit using whole wheat flour, omega 3 oil, sugar substitute and no cream in the caramel. They are sooooooo good! I really hope you will print this recipe off and bake these for yourself and your friends. They will LOVE you for it. 

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 (i used a cheese grater)
1 1/2 cups caramel bits
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.


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