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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Apple and caramel are pretty simple ingredients, but when combined they are a delectable treat. Top off these cupcakes with toasted pecans to create a traditional fall favorite. We love to add the tiny crab apples as a garnish for extra-special occasions. Ingredients:
1/2 cup butter, melted |
1 cup granulated sugar |
1 cup firmly packed dark brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
2 cups all-purpose soft-wheat flour |
1 teaspoon baking soda |
1 teaspoon salt |
2 teaspoon ground cinnamon |
4 large granny smith apples, peeled and chopped |
paper baking cups |
vegetable cooking spray |
1 cup butter |
1 (16-oz.) package dark brown sugar |
1/2 cup evaporated milk |
1/4 teaspoon baking soda |
1 tablespoon light corn syrup |
4 cups powdered sugar |
toasted pecans |
fresh crab apples (optional) |
Directions:
1. Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. 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-qt. 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). 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 2 minutes or until creamy. Use immediately. Makes 3 cups.
3. Frost each cupcake with Old-Fashioned Caramel Frosting. Top each with toasted pecans and, if desired, 1 fresh crab apple.
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