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.
Then, when dipping in the caramel, be sure to apply sprinkles or candy corn or pecan pieces right away as the caramel does begin to set up quickly and you want your topping to stick.
I used the cookie pop sticks for these, the shorter ones that are about 6" long. They fit perfectly in the little goodie bags.
Oh, and if you have leftover caramel, it makes a great dip for your leftover apples!
P.S. You're not seeing double. I posted this over in seasonal too. I forgot where I was!
This time, rather than using the 14 oz of caramel that you have to unwrap individually, I used a 13.4 oz can of Nestle dulce de leche instead, with the half n half. Worked just as well and was a lot easier!
If anyone is wondering about using something to make the caramel buttercream instead of heavy cream, I made some of BW's BC with a vanilla caramel coffee creamer and it was great. Using it instead of the heavy cream here it would make this an icing that doesn't require refrigeration.
I was surprised that it did crust lightly after resting, in case anyone is interested in that.
p.s. I bet this frosting would be AWESOME on bunnywomans pumpkin pie cake recipe too!!!
But I'm glad that worked for you.
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