Caramel Apple Cupcakes

When I first think of Fall I immediately think of apples. I know that's a little out of the norm because Fall's most associated with pumpkin. There's a reason apples are my first thought. We have a past.

Anytime I see, eat, or think of apples I remember being a young teen and helping work at one of the local apple orchards. When Fall comes around all I want to do is just go pick apples. The smell of a Macintosh apple is one of the most comforting scents, to me. I'd like to think that the reason I so greatly remember these moments is because it's the first time I did real work. In the years that I continued to help pick apples I grew as an individual. It really taught be a lot about working hard and the rewards of doing so. These days picking and hauling the apples would seem like nothing, but as a growing boy, it was a bit of work. 

Every time I drive past what used to be the apple orchard I relive the moments I had there.  Today, there are no longer hundreds of apple trees, but the house and the little red building, which was the shop, still remain. Each time I see the shop I can remember being in there and just enjoying the amazing aroma of the apples, seeing the jars of local honey on the shelves, and hearing the apples being processed into cider through the doors that led from shop to production. 

The motivation for this recipe came from a visit to the local Farmer's Market. While on my visit there I came across a table that was selling different caramel items. One of those happened to be caramel apples. I didn't snap a photo, oddly, of the one that I purchased but let me just say…WOW. It was a Turtle Caramel Apple. A thick layer of caramel, a healthy dip of chocolate, and a very good portion of pecans. Simply beautiful. I've had the idea of making these cupcakes on the back burner for a while now. After purchasing that apple, I couldn't help but make the cupcakes. 

I searched for a good apple cupcake recipe and came across a few that I thought sounded great. I ended up settling on one and I altered it just a bit to add a little more flavor. The first batch turned out ok, but I'm not happy with just ok. So, I made them again with a few more adjustments and BAM! They turned out "Simply Sinful" as I was told by a lady who indulged in a cupcake. I would have to agree. I am so happy with these cupcakes (I ate 3 right away) that I want to make them everyday! You simply MUST make these cupcakes, even if you don't make the caramel for the top. 

Now, the only Caramel Apple Cupcakes I have ever seen had a popsicle stick or twig in them. I had to change that. Why not make the stick something edible?! So, I brainstormed a bit and I found a great option. I used Wilton Candy Melts and a sucker mold. I melted the candy and put it in a candy squeeze bottle. To finish I simply filled the stick part of the sucker mold. After a quick pop in the freezer they were good to go. I made mine a few days in advance, put them on a plate and tossed them in the freezer until I used them. Simple.

Enough chatter from me…Go make these "simply sinful" cupcakes. Enjoy!

 

Spiced Apple Cupcakes

adapted from Food Network Kitchens

Makes 24 cupcakes

Ingredients:

1 cup unsalted butter, room temperature

1 cup granulated sugar

3 large eggs

1 1/2 teaspoons pure vanilla

2 1/2 Cups all-purpose flour

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup sour cream

1/2 cup apple butter

1 large Granny Smith apple, peeled and copped finely

Directions:

1. Line cupcake pans with liners and preheat oven to 350º

2. In the bowl of a stand mixer, with the whisk attachment, whisk the butter and sugar until light and creamy, about 2-3 minutes.

3. While the butter/sugar is going in a medium bowl whisk the remaining dry ingredients and set aside.

4. After butter/sugar is creamed add eggs one at a time then add the vanilla.

5. Add 1/3 of the flour mixture, then sour cream, 1/3 flour mixture, then apple butter, and then remaining flour. Do NOT over mix.

6. Fold in the chopped apple. 

7. Fill cupcakes liners 2/3 full. Bake for 15 minutes. Switch racks and bake for another 10-15 minutes.

8. Remove and cool completely.

Caramel Topping

Ingredients:

1 bag Kraft Caramel Squares

1/3 cup heavy whipping cream

Directions:

1. Combine ingredients in a small saucepan.

2. Cook over low heat until smooth.

3. Set aside to cool. Best if placed in refrigerator. 

To assemble the cupcakes:

- with a small spatula top the cupcakes with caramel

- if using pecans simple sprinkle them over the top of the caramel right after you put it on each cupcake

- insert the candy stick just enough for it to stand up