Candy Apple Cupcakes
Source of Recipe
Woman's Day Magazine, September 16, 2008
Recipe Introduction
Really cute and delicious cupcakes for fall or Halloween. They are just an applesauce and spice cake with caramel on top. You sprinkle some red jimmies (or whatever you like - Jessica suggested apple chips) on top and stick in a popsicle stick. The cake texture is wonderful - a tight crumb and moist without being at all wet. These are also very easy to make. I'll be making these again!
List of Ingredients
CUPCAKES:
3 c. AP flour
2 t. baking soda
2 t. pumpkin pie spice
1/2 t. cinnamon
1/2 t. salt
1 1/2 c. unsweetened applesauce
1 c. packed light brown sugar
1/2 c. sugar
1/2 c. sweet butter, melted
1/2 c. sour cream
2 large eggs
GLAZE:
1 (14 oz.) pkg. 50 caramels
2 T. heavy cream
GARNISH:
red jimmies or sprinkles
Recipe
CUPCAKES:
Preheat oven to 350 degrees. Line 24 medium muffin cups with liners.
Mix flour, baking soda, spices and salt in a bowl. Beat together the applesauce, sugars, butter, sour cream and eggs in bowl and mix with mixer on low speed just until combined. Add flour mixture and beat until well blended.
Put batter in muffin cups and bake for 30 minutes or until they pass the toothpick test. Cool in pan 5 minutes and then remove from pan and cool completely on a rack.
GLAZE:
Melt caramels, stirring frequently. Add cream and stir until completely mixed in. Cool 2 minutes. Spread caramel over the cupcakes and sprinkle with jimmies. Work quickly - top and sprinkle a few at a time, reheating the caramel as necessary. Place cupcakes in the freezer 5 minutes to set.
NOTE: Cupcakes should be glazed and served the same day.
Makes 2 dozen.
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