Tuesday, November 9, 2010

Caramel Apple Cupcakes

Caramel Apple Cupcakes
(slightly adapted from *Noble Pig)
makes 12.

1-1/4 cups flour
2 teaspoons baking powder
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup olive oil
2 teaspoons pure vanilla extract
3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
1-1/2 cups chewy caramel candies
1 Tablespoon milk

Preheat oven to 350o F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt. Grate your apples to ensure you'll get apple with every bite of caramel (I just got a brand new kitchenaid food processor and it minced my apples in about 4 pulses...obsesseddddd!!!) In a medium bowl, whisk together the eggs, brown sugar and granulated sugars 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 milk. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.

ENJOY!! these taste like fall and are so delicious! once the caramel icing settles, it gives the cupcake a texture of bread pudding. so moist and wonderful! :)

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