Gooey Caramel Apple Cupcakes
Surprise, it’s me! I have been away a long time, and of course I have cooked in my time away so I really need to get back to posting recipes.
Anyway, about two years ago, I found a recipe in a magazine for the above cupcakes (They are all the rage now) and made them for a party I was having at my house; they were a hit! But, instead of just posting the recipe immediately here, I lost the it. So on and off for two years I have searched the internet to find it: and, in case you haven’t heard, cupcakes are all the rage now. I had an idea of what magazine I saw it in and searched high and low for another copy, as well as web searches to no avail. Finally, last week it occurred to me that I was looking in the wrong place. I finally found the recipe in Everyday with Rachel Ray October 2010, of course she had it on line. She really has her stuff together, or at least her staff does. Maybe I need staff, hmmm. So, here it goes, the yummy recipe, two years in the finding.
1 1/4 cup flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs, at room temp
1/2 cup packed light brown sugar – packed means keep pressing it down for a tight fit…usually the easiest way is with a smaller measuring cup
1/2 granulated sugar
1/2 cup vegetable oil
2 tsp. pure vanilla extract
2 rome apples (about 1 lb.) peeled and shredded
1 1/2 cups chewy caramel candies
1 tbsp. heavy cream
Bake these in a 350 degree oven on the middle rack. You also definitely want line the cupcake pan with liners.
In a large bowl, combine the flour, baking powder, cinnamon and salt and whisk them together.
In another bowl, whisk the eggs, brown sugar and granulated sugar until smooth. Add the oil and vanilla and continue whisking. You then want to add the mixture of wet ingredients to the flour mixture and stir until just combined. Next, add the apples and mix. You are now ready to fill the cupcake pan. The easiest way is to use an ice cream scoop; this way each cupcake is about the same size. Fill until almost full. Bake the cupcakes until golden brown and a toothpick inserted into the center comes out dry. This should take about 25 – 30 minutes depending on your oven. Once you remove them from the oven, transfer to cooling racks to cool completely.
While the cupcakes are baking, you want to take the caramels and cream and put them into a microwavable bowl and microwave for 30 second intervals stirring between until the caramels are melted and smooth. You can generously spread the caramel onto the cupcakes. I found it easier to just dip the top of the cupcakes into the caramel mixture.
Enjoy! This is a perfect fall recipe.
