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

Going bananas Again - Banana Cream Pie

Mini Banana Cream Pies

I don't know about anyone else but when I get a new bon appetite or Food & Wine magazine in the mail I get a little happy. There are usually only a few recipes I am willing to try but there are always good articles to read and plenty of splendid food photos to look at. :-)

When I got the latest issue of bon appetite I saw a Banana Cream Pie w Salty Bourbon Caramel listed on the cover and I was instantly hungry for it. Little did I know that when I saw the picture I was going to start drooling! I've never been so eager to try a recipe. I was so eager I tried it that night. 

I, of course, had to adjust a few ingredients. First, I'm not a huge fan of peanuts and to me it seemed pecans made more sense to go with banana. So, I substituted and I almost ate the crust by itself. :-) Second, I added a little more vanilla flavoring to the pastry cream. I really wanted to add some vanilla bean, but I didn't have any so I added some Vanilla Nut Flavoring. Aside from those two adjustments I followed the recipe and it was quite delicious. 

The only other thing I have to add is that this was my first time making a pastry cream/pudding. My first attempt (pictured below) was a fail because I was afraid to cook it too long…don't be. Once it's cooked you blend it so if it does get "chunky" no worries. The second time I made the recipe (pictured above) I used cupcakes liners and made mini banana cream pies.

First attempt, doesn't look beautiful but certainly was tasty.

Banana Cream Pie w Salted Caramel  [Printable Version]

slightly adapted from bon appetit Banana Cream Pie w Salty Bourbon Caramel

Ingredients:

3 ripe bananas

Crust:

1 1/4 cups pecans

1/2 cup all-purpose flour

1/2 tsp salt

1/4 baking soda

1/4 cup packed brown sugar

1/4 cup granulated sugar

2 Tbsp unsalted butter, room temperature

1 large egg yolk

1/4 tsp vanilla

Vanilla Nut Pastry Cream:

2 cups whole milk

3/4 cup heavy cream

1/2 cup granulated sugar

3 Tbsp cornstarch

2 Tbsp all-purpose flour

1/4 tsp salt

5 large egg yolks

1/4 cup unsalted butter, cut in 1/2" slices

1 tsp vanilla

1 tsp vanilla nut flavoring

Caramel:

1/4 cup heavy cream

1/2 cup sugar

1 Tbsp corn syrup

1 Tbsp water

3 Tbsp unsalted butter, cut in 1/2" slices

1/4 tsp salt

1 tsp vanilla

Directions:

Crust:

1. Preheat oven to 350º. Have 9" pie dish or tart pan ready.

2. In a food processor pulse the pecans until coarsely ground. Set 1/4 cup to the side for garnish. 

3. For about 2 min pulse the pecans.

4. In a medium bowl whisk flour, salt, and baking soda. 

5. With an electric mixer beat the sugars, butter, and pulsed pecans for 2 minutes. 

6. Beat in egg yolk and vanilla until well blended.

7. Slowly add dry ingredients. Do not over mix.

8. Places dough in pie pan and spread to the edges. Bake for 12-15 minutes.

Vanilla Nut Pastry Cream:

1. Bring milk and heavy cream to a simmer. 

2. In a large bowl whisk sugar, cornstarch, flour and salt.

3. Add egg yolks, whisking until smooth. Mixture will be very thick.

4. Gradually add the milk/cream mixture to egg yolk mixture, whisking constantly.

5. Return to saucepan and cook over medium heat until thick whisking constantly for around 3 minutes. 

6. Transfer to a blender with butter and vanilla. Pulse for 1-2 minutes. Transfer to a bowl and cover with plastic wrap. Chill for at least 2 hours.

Caramel:

1. In a medium saucepan stir sugar, corn syrup, and water over medium heat until sugar is dissolved.

2. Increase heat  and cook until sugar is a deep amber color, about 6-8 minutes.

3. Remove from heat and add heavy cream. Caramel will bubble vigorously!

4. Whisk in butter, salt and vanilla. Cool.

Assembly:

In the crust make a thin layer of pastry cream

add sliced bananas

alter until the crust is full

top with whipped cream, caramel, and pecans

Caramel Sauce

Spiced Caramel Macchiato and Pumpkin Whoopie Pies

In this post I've included 2 recipes for Caramel Sauce and a recipe for a Caramel Macchiato.

Caramel Frappulicious Cupcakes

I wanted to try something new with a cupcake so I got a recipe and made it my own. I wanted to do a coffee flavored cupcake. I LOVE coffee! lol So I got this coffee cupcake recipe and decided to go with a caramel flavor. I changed the recipe a bit to make it a little richer in flavor. I do however still need to do some work on the recipe. It did turn out decent but I want it to be better! I made some homemade whipped cream and caramel for the topping. The coffee flavor, I think, needs to be a little stronger and I don't think I'll use coffee grinds as the recipe calls for. I would also like to infuse more caramel flavor. Have caramel more present than just on the top. Maybe a caramel filling? I'll post next time I make them and I will post the recipe once I get it completed!

Also, I happened to take some of these to dinner last night. They were well liked. But than can be even better with a lil more work! The Vanilla Bean Cupcakes were a sure HIT! They were all gone! They are just too good to leave sit! hehe Thanks to all who tried them both last night!

Here are a few pics...