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Carmel-Apple Cupcakes




Source of Recipe


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List of Ingredients




Batter
3/4 cup (5 5/8 ounces) brown sugar
3 tablespoons (1 1/2 ounces) butter
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoons apple pie spice, or 1/2 teaspoon cinnamon + 1/4 teaspoon ginger + 1/4 teaspoon nutmeg
1 large egg
2 teaspoons vinegar, apple cider vinegar preferred
1/4 cup (2 1/2 ounces) boiled cider or frozen apple juice concentrate
1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour or King Arthur 100% Organic White Whole Wheat Flour
2 cups (8 1/2 ounces) peeled, diced apples (about 3 medium apples, peeled, cored, and diced into 1/4" cubes; about 13 ounces before preparation)
1/2 cup (2 ounces) chopped walnuts


Icing
1/2 cup (5 1/2 ounces) caramel, from a block or about 20 unwrapped caramel candies
3 tablespoons (1 1/2 ounces) butter
1 tablespoon (3/4 ounce) light corn syrup
2 tablespoons (1 1/4 ounces) boiled cider or frozen apple juice concentrate
pinch of salt
1/4 teaspoon cinnamon or apple pie spice


Preheat your oven to 375°F. Line a muffin pan with 12 silicone muffin cups or muffin papers; spray the cups or papers with non-stick vegetable oil spray.

To make the cupcakes: Beat together the sugar and butter till well combined. Add the baking soda, salt, and spice(s), then the egg and vinegar, beating till smooth. Beat in the boiled cider or concentrate. The mixture may look curdled; that's OK. Add the flour, mixing until the batter is smooth, then stir in the apples and walnuts.

Scoop the batter into the lined muffin wells. Bake the cupcakes for 25 minutes, till a cake tester inserted in the middle of the center cupcake comes out clean. Remove them from the oven, and after 10 minutes transfer them to a rack set over a piece of parchment to cool; the parchment will corral any excess icing. When the cakes are cool, peel off the muffin papers or slip them out of the silicone cups.

To make the icing: Melt the caramel with the butter in a saucepan set over low heat. Stir in the remaining ingredients, then bring to a rapid boil. Boil, stirring constantly, for 2 minutes. Remove from the heat, stir briefly to calm the bubbles, and immediately pour over the cupcakes while the icing is hot, using about 2 teaspoons icing for each cupcake and covering their tops completely; some excess will drip down the sides. If the icing cools down and you can no longer pour it, reheat very briefly in the microwave. Yield: 12 cupcakes.


Recipe