Monday, November 2, 2009

Another Perfect Fall Cupcake: Caramel Apple

Apples are one of the reasons I love fall so much. I know they're available all year round, but autumn has things like apple cider and caramel apples. Last year I had made caramel apple cupcakes, but I wasn't 100% happy with it. While looking for apple cake recipes this year, I kept coming across ones that essentially used an applesauce as the source of apple in the cake. I finally found one that sounded interesting that had you grate the apples and then caramelize them in a saucepan with butter and brown sugar. I made note that it was the recipe I wanted to use and exited the page. A couple days later when I was trying to figure out where the recipe was that I found, I could not remember what website it was on for the life of me. I still have been unable to find it, and I'm not entirely sure that I didn't dream this recipe.

Butter & brown sugar in the skillet

Working off that, I went about caramelizing the grated apples (I used Gala apples). I used my pumpkin spice recipe to work off. First I melted the butter in the pan and mixed in the brown sugar. I should have let the mixture caramelize a bit more, but it came out pretty well. The texture of the cake was really moist and less muffin-like than the one I made last year.

Grated apple after cooking it on the stove

For the frosting, I first made my own caramel and let it cool, I used it to make caramel frosting. I used the remaining caramel to swirl on top of the frosting. The caramel frosting complimented the apple cake really nicely. I'm hoping I have an excuse to make these again this autumn.

Finished cupcakes


vica said...

I want to try these!!! They look amazing!!!

Kristi said...

Boy do I hope I'm not too late on this....
Can you share more details of this recipe? It looks and sounds EXACTLY like something I want to make for a shower this fall. Thanks in advance!

Tara said...

Nope! Not too late!

I used this Martha recipe for pumpkin cupcakes:
but substituted the pumpkin puree for grated Gala apples that I caramelized with brown sugar and butter in a skillet (from the picture it looks like I used about 3 tbsp of butter & 1/4 c brown sugar). Let the apple mixture cool before using it in the cake batter. I also only used cinnamon and a tiny bit of nutmeg, leaving out the ginger & allspice. That pumpkin recipe makes fantastic cupcakes as well if you like pumpkin.

Then I made a caramel sauce. I like this one:

I added about half the caramel sauce to a standard vanilla frosting recipe (cream together 3 sticks butter, 3 tbsp cream cheese, and 1 tsp vanilla, add 2 lbs powdered sugar and 1 tsp salt and beat until smooth. If the frosting is too stiff, gradually add milk to achieve desire consistency). The other half of the caramel, I swirled on top of the cupcakes.

Let me know if you have any questions!! :)

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