FREE SHIPPING! on All Orders $50 or More. *Limited to domestic US orders only.
Welcome, to view or update your account click here.
RECIPE BOX //
SHOPPING CART 0 items - $0.00 //
// ORDER STATUS
Posted: Friday October 21, 2011 11:22 AM
I had asked a question over in the General Information forum about freezing scratch batter and cupcakes. I thought I should share the recipe I'm making tomorrow.
It comes from the blog Half Baked - The Cake Blog.
Apple Cupcakes with Caramel Buttercream & Caramel Glaze
(makes 24 cupcakes)
For the cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
3/4 cup vegetable oil
3/4 cup sour cream
2 tsp vanilla
3 cups peeled, chopped apples (I used 1 Granny Smith and 1 Gala)
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
In large bowl combine dry ingredients: flour, granulated sugar, brown sugar, baking soda, salt and cinnamon.
Add all wet ingredients to dry ingredients: eggs, vegetable oil, sour cream and vanilla. Mix well with wire whisk until well blended. Fold in chopped apples.
Fill cupcake liners 2/3 full with batter. Bake for 18 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Caramel Buttercream.
For the icing:
1 stick unsalted butter
1 cup brown sugar
1/3 cup heavy cream
3 1/2 cups confectioner’s sugar
In saucepan over medium heat melt butter.
Stir in brown sugar and heavy cream and keep over medium heat until sugar is dissolved, about 2 minutes.
Transfer mixture to mixing bowl. Gradually add confectioner’s sugar 1 cup at a time and mix with electric mixer until incorporated.
Frost cupcakes using an offset spatula.
For the caramel glaze:
1 (14oz) bag Kraft Caramels
2/3 cup half-and-half
Microwave caramels and half-and-half on High 3 to 3 1/2 minutes or until caramels are completely melted, stirring after each minute.
Allow caramel to cool for 1-2 minutes.
Dip top of frosted cupcakes into bowl of caramel.
For the garnish:
24 wooden popsicle sticks
Once cupcakes have been dipped in caramel, top with your favorite garnish before caramel sets.
Insert popsicle stick.
*Note: I recommend frosting all cupcakes with Caramel Buttercream first. Then melt your caramels and dip cupcakes one at a time immediately adding toppings to each before caramel sets. These cupcakes are kind of messy, so I recommend eating with a fork.