Perhaps the more elegant women of the world can clue me into some tips, but I am less than glamorous when I dare to eat a caramel apple. I pretty much require having a knife to cut the caramel apple up because chomping from it whole like a horse ends up pretty messy and bad and a little ruins the experience for me. Caramel apple and its many culinary iterations are an autumn delight! Consider doing it in this cupcake form.
CARAMEL APPLE CUPCAKES
Serves 12 cupcakes
1/2 cup butter
1 cup sugar
1 egg
1 and 3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon baking soda
3/4 cup milk
2 apples, peeled and diced
1/2 cup caramel apple dip
1 batch vanilla buttercream frosting
Preheat oven to 350 degrees. Stir together butter, sugar, and egg in a stand mixer. In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Add milk and continue stirring. Fold in apples.
Divide batter into lined muffin tin. Bake for 20 minutes. Allow to cool. Spread a layer of caramel over tops. Frost with vanilla buttercream.
- ½ cup butter
- 1 cup sugar
- 1 egg
- 1 and ¾ cup flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¾ cup milk
- 2 apples, peeled and diced
- ½ cup caramel apple dip
- 1 batch vanilla buttercream frosting
- Preheat oven to 350 degrees.
- Stir together butter, sugar, and egg in a stand mixer.
- In a separate bowl, combine flour, baking powder, salt, nutmeg, cinnamon, and baking soda. Slowly incorporate dry ingredients into butter mixture. Add milk and continue stirring. Fold in apples.
- Divide batter into lined muffin tin.
- Bake for 20 minutes. Allow to cool.
- Spread a layer of caramel over tops. Frost with vanilla buttercream.
Adapted from Taste & Tell.