I know this is a photography blog and not a food blog, but it’s MY blog, right? So, therefore I can put whatever I want on it. And so, I’ve decided that every once in awhile I will put up random pictures and various thoughts that I have. Today’s post is about baking, which just happens to be my “happy place”. I’ve had this recipe for awhile and was so excited to finally make it. I mean caramel apples AND cupcakes?! Does it get better than that? It’s also pretty easy, which is a plus. Enjoy! (And feel free to lick the computer screen…they look as good as they taste!)
Caramel Apple Cupcakes by Silvana Nardone (from Everyday with Rachael Ray magazine)
~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 (I used gala) -about 1 pound, peeled and shredded (it goes quickly if you use a standing cheese grater)
~1 1/2 cups chewy caramel candies
~1 tablespoon heavy cream
1. Arrange a rack in the upper third of the oven and preheat to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. 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, 25-30 minutes. Transfer to a rack to cool completely.
3. 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.
(I doubled the recipe and made 12 jumbo cupcakes!!)