Apple and caramel are pretty simple ingredients, but when combined they are a delectable treat. Top off these cupcakes with toasted pecans to create a traditional fall favorite. We love to add the tiny crab apples as a garnish for extra-special occasions.
Fresh Apple Cake:
1/2 cup butter, melted
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled and chopped
Paper baking cups
Vegetable cooking spray
Old-Fashioned Caramel Frosting:
1 cup butter
1 (16-oz.) package dark brown sugar
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
Fresh crab apples (optional)
How to Make It
Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
To prepare frosting, melt butter in a 3-qt. heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and corn syrup; bring to a boil. Remove from heat, and let cool completely (about 1 hour). Transfer to a bowl. Gradually add powdered sugar to caramel mixture, beating at medium speed with an electric mixer until blended. Beat at high speed 2 minutes or until creamy. Use immediately. Makes 3 cups.
Frost each cupcake with Old-Fashioned Caramel Frosting. Top each with toasted pecans and, if desired, 1 fresh crab apple.
Most of the time at Dreamcakes we toast pecans and other nuts before using them because toasting really brings out the flavor. You can toast them in a skillet over medium-high heat, tossing them until you begin to detect their aroma, or bake them at 350 degrees about 4 to 5 minutes or until toasted, stirring occasionally.
Southern Living Big Book of Cupcakes; Dreamcakes Bakery
but did anyone else have any trouble with the cupcakes flattening out? I made them with white AP Flour not whole wheat..should I have added baking powder maybe? And as far as the buttercream, mine came out perfect because I made regular buttercream first and then combine the caramel into it. And I also did not put all the apples in.
I served this to my daughter's field hockey team and they LOVED them (and apparently told their moms since I have been asked to share this recipe). Delicious!! I made exactly to the recipe minus the toasted pecans and crabapples on top.
I chopped 4 apples and ended up putting about 3 into the cupcakes. I think all four would have made a cupcake with apples and 1 molecule of cake in between the apple pieces. Also, the dough was very dry until the apples were added, so do not worry!
My icing came out like a glaze, even with 4 cups of sugar. I think it was either because my caramel was still a little warm OR I didn't boil it long enough. It was still delicous and MADE A TON! I would halve the recipe next time. I made 12 normal sized cupcakes and 24 mini ones and I only used 1/2 to a 1/3 of the icing.