OK, so, I made the Caramel Apple Cupcakes today and while they were REALLY good, I felt there could be some major changes to absolutely perfect this one. (see notes at the bottom)
*Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove.
*Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove.
*Please note that you will need a candy thermometer for this recipe!
Caramel Apple Cupcakes
The Cupcake...
1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350F degrees for 20-22 minutes, until a toothpick comes out clean.
Cream Cheese Filling...
1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.
Fill the Cupcakes...
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.
Thick Caramel ...
Caramel Apple Cupcakes
The Cupcake...
- 9 regular cupcakes (I got an even 12) / 350 degree oven
- 2-3 apples, granny smith
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg (I used clove- I was out of nutmeg)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup oil
- 1/4 cup apple juice
- 1 teaspoon vanilla
1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350F degrees for 20-22 minutes, until a toothpick comes out clean.
Cream Cheese Filling...
- 4 ounces cream cheese (half brick)
- 1/4 stick butter
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla
1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.
Fill the Cupcakes...
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.
Thick Caramel ...
(I made a double batch so not to waste the rest of the condensed milk to use the left over caramel on the rest of my apples)
1/2 cup butter
1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
Final Assembly...
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper. (I let my caramel cool for about 1/2 hour in ice water while stirring) and didn't have to worry about this)
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper. (I let my caramel cool for about 1/2 hour in ice water while stirring) and didn't have to worry about this)
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.
baking the apples
"apple mush"
batter
ready to bake!
cream cheese filling.... mmmmm- goodness
carving the cones out
filling the cuptini's and topping them off
all stuffed! (the would be good just like this!)
caramel gooey-goodness
all drizzled and done!
I thought these tasted really good, but was more like a spice cake w/ caramel and cream cheese instead of a caramel apple.
OK- so here's what changes I would make when I make these again:
#1- It was a pain in the patootie to scrape out the baked apple. While I know applesause would work, I know it takes away from the apple taste because the Applesauce taste is and gets lost easily.
My change would be to peel and mince the apple flesh until it makes 2 cups - and no baking them. This way you get a more fresh apple taste in every bite! yummm....
#2- I didn't have much apple taste in my cupcake, and so instead of using apple juice, I will use apple juice concentrate (freezer isle) or apple cider in the same amount the recipe calls for juice.
#3- Totally omit the spices. I couldn't taste the ginger, and the clove/nutmeg made a good spice cake, but totally hides any apple flavor.
#4- while I am an adoring fan of caramel and will be till I die, I had to eat my cupcake upside down or I would have a sweet hot mess of gooey-ness all over the place because the caramel was the most stable part of the cupcake. I would like to try making a caramel mousse/frosting with caramel dip (store packaged) and mix it with a container of cool whip and swirl it on the cuptini's with a decorator bag and drizzle caramel over the top.
Like I said- I truly think these taste good, but I think I would call it more of an Apple Pie Ala' mode Cupcakes instead of Caramel Apple Cupcakes.
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