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Halloween: Caramel Apple Cupcakes

Source of Recipe


From "Southern Living Big Book of Cupcakes"



List of Ingredients



• -- Fresh Apple Cake --
  
• ½ cup butter, melted
  
• 1 cup granulated sugar
  
• 1 cup firmly packed dark brown sugar
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• 2 cups all-purpose soft-wheat flour
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 2 tsp 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-ounce) package dark brown sugar
  
• ½ cup evaporated milk
  
• ¼ tsp baking soda
  
• 1 Tbsp light corn syrup
  
• 4 cups powdered sugar
  
• Garnish: toasted pecans
  






Instructions



1. Preheat oven to 350° F.
   Stir together first 5 ingredients in a large bowl until blended. Combine flour and next 3 ingredients. 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.
   
   
2. To prepare frosting:
   Melt butter in a 3-quart 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).
   
   
3. 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 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.
   
   Makes 24 cupcakes.