I used apples freshly picked from my very own apple tree. My little backyard tree grows quite large apples for an Alberta apple tree. I don’t know what variety of tree it is but the apples taste similar to a MacIntosh. After coating the cupcake with the chewy caramel topping I decorated it with some spun sugar. I just did a youtube search on how to make spun sugar, it was so easy!
Caramel Apple Cupcakes
- 1 1/4 cups flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 2 large apples shredded no peels
- 1 1/2 cups caramels
- 1 tbsp heavy cream
Preheat to 350 degrees . Line a cupcake pan with baking liners.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth.
Stir in the oil and vanilla.
Mix in the flour mixture until just combined
Stir in the apples.
Divide batter equally into prepared muffin tin.
Bake 350º 25 -30 mins. until golden and a toothpick inserted in the center comes out clean.
Transfer to a rack to cool completely.
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 slightly, then spread generously on the cooled cupcakes.
Decorate with spun sugar.
Recipe courtesy of Rachel Ray magazine