Friday, October 8, 2010

thank you rachael ray.

don't these look delish?  caramel apple cupcakes.
they are a ooey, gooey must have treat for fall.
they taste just like a caramel apple, but better!
it was in my rachael ray everyday magazine.
and i have a boat load of apples from my dad's apple tree that needed a worthy recipe.

you should make will love them.  PROMISE!

here's the goodies list to make a dozen.
you probably already guessed i made 2 dozen.
just call me miss doubley doubler.

1 1/4 c flour
2 tsp baking powder
1/2 tsp salt
2 eggs at room temp.  mine weren't and it turned out just fine!
1/2 c brown sugar
1/2 c granulated sugar
1/2 c vegetable oil
2 tsp vanilla extract
2-3 apples, peeled & shredded (about 1 pound)
bag of caramels
1 tsp heavy cream.
yes, i realize there are four eggs in this picture and only 2 apples and no brown

preheat oven to 350*
whisk together flour, baking powder and salt in a large bowl.
in a med bowl whisk the eggs, brown sugar, and granulated sugar until smooth.
it should look like this.
then whisk in the vegetable oil and vanilla.
add this bowl to the flour mixture and combine.
peel, core & slice up your apples.
it says to then use a grater to shred your apples.
i did it this way...
because i can :)
turbo shred 5000.  aka kitchen-aid awesome attachment.
add the apples to the batter.
stir them all in and then grab a small spoon and taste test  the batter (optional) but YUMMY!
grab some cupcake liners and line your pan.

spoon in your batter...not quite to the top.
bake 25-30 minutes or until golden.
check it with a toothpick if you have A.D.D.
while they are cooling on a rack start unwrapping the caramels.
add the heavy cream to caramels and melt in 30 sec intervals in the microwave.
til it looks like this.
now, the recipe calls for you to spread the caramel like frosting on the tops of each one.
and yes...they are really pretty this way.
but let me tell is a royal mess and frankly way too much caramel for me..and i love caramel.
plus when it completely cools down and you bite into one...
you end up with the entire top stuck to the roof of your mouth.
so my plan B was to drizzle it on the top of each one.
this worked much better.

but wait!  i alas have a plan C for next time.
i plan on sticking one caramel into each cupcake right before i bake it.
instead of making it a topping i plan to bake it right in.
who knows if it would work, but i am going to try it.
and i will let you know how it comes out.

hopefully it's genius!

now go bake some yummy fall goodness for your family.
and don't forget the wet wipes...


  1. I have GOT to make these. And I'm totally good with the egg to apple ratio.

  2. no way!!
    i bought all the stuff to make these and was going to make both of that and the cheesecake for tonight!
    i can't wait to try it.
    maybe saturday afternoon.

  3. Ohh! I saw that recipe and was going to make and blog it too!

    They look soooo good.

    By the way, I have the same plates as you. Love them. I stock up on them every Christmas. Plain white, but still polka dotty and they match everything.

  4. I had the same brilliant idea to put a caramel in the batter before you bake it. I tried it a couple of months ago with chocolate cupcakes, because I also love caramel. Don't waste your time!! It sinks to the bottom and flattens out into a hard piece of caramel. The entire bottom comes off and sticks to your bottom teeth!

  5. santa is soooooo buying me a turbo shred 5000 for christmas!!!!


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