Monday, April 27, 2009

Caramel Apple Cupcakes

Nothing says old-fashioned fair like a caramel covered apple. Oh, tasty--but kind of a mess to try and eat. This cupcake is a treat that gives you all the same flavors, but not so much of the mess!

  • 1 cup unsweetened applesauce
  • 2 cups cake or pastry flour
  • 1/2 cup sugar
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup oil
  • 1/4 cup apple juice
  • 1 tsp vanilla
  • 24 individual caramels
  • Caramel Frosting

  1. Preheat oven 350°. Place paper baking cups in 24 muffin cups.

  2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and stir to combine. Crack the eggs into a separate, medium sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla, and apple sauce to the eggs and mix to combine. Combine the wet and dry ingredients until all ingredients come together.

  3. Fill baking cups about 2/3 full with batter. Place unwrapped caramel in center of batter, pushing down so that is in the middle of the batter.

  4. Bake for 20-22 minutes, or until top springs back when lightly touched. Remove from pan; cool completely. Frost with Caramel Frosting.