CARAMEL APPLE CUPCAKES
Take these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. -Diane Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Line 12 jumbo muffin cups with paper liners., Prepare cake mix batter according to package directions; fold in apples. Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes before removing from pans; cool completely on a wire rack., In a small saucepan, cook caramels and milk over low heat until smooth, stirring constantly. Spread over cupcakes. Sprinkle with pecans. Insert a wooden skewer in each.
Nutrition Facts : Calories 365 calories, Fat 19g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 315mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
CANDY APPLE CUPCAKES
This recipe was in a Woman's Day magazine at work.I haven't made it yet. I am putting it here for safe keeping.
Provided by Zaney1
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Line 24 muffins cups with paper liners.
- Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
- Set aside.
- In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
- Mix until just combined.
- Add flour mixture to applesauce mixture and beat until well combined.
- Divive mixture among lined muffin cups.
- Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove from pan and cool completely.
- GLAZE:.
- Heat caramels in a medium sized saucepan over low heat, stirring frequently.
- Add heavy cream and stir until combined.
- Cool 2 minutes.
- Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
- If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
- Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
- Place in freezer for 5 minutes to set.
- Cupcakes should be glazed and served the same day.
Nutrition Facts : Calories 249.7, Fat 7.6, SaturatedFat 4, Cholesterol 33.1, Sodium 218.5, Carbohydrate 43.4, Fiber 0.7, Sugar 26.9, Protein 3.4
APPLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- For the cake: Preheat oven to 350 degrees F. Line 24 muffin tins with paper liners.
- Using a hand mixer or standing mixer, cream the butter and vanilla sugar together until fluffy, about 2 to 3 minutes. Add eggs, one at a time and vanilla extract, beating until smooth.
- Combine the flour, nutmeg, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add the sour cream, and then the rest of the flour. Beat until well combined, taking care not to over mix. Gently fold in the chopped apples.
- Divide batter between prepared muffin tins, filling them 1/2 way full. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.
- Put apple butter into a small pastry bag with an open tip Squeeze a small amount into the center of each cupcake. Continue cooling completely. Then frost with icing.
- For the frosting: Using a hand or standing mixer, beat cream cheese and butter together, at medium speed, until fluffy, about 2 minutes. Add in vanilla and lemon juice. On low speed, gradually add in confectioners' sugar and beat until well combined. Frost as desired.
APPLE AND CINNAMON CUPCAKES
This lovely and delicious batch of apple and cinnamon cupcakes is one that you wouldn't want to miss.
Provided by Amerie5746
Time 35m
Yield Makes 15 cupcakes
Number Of Ingredients 6
Steps:
- Pre-heat oven to Gas Mark 5 or 190 degrees for fan assisted ovens.
- Receive a bowl and sift flour into the bowl. Once the flour has been sifted, add you butter. Use your fingertips to create a breadcrumb like mixture with the two ingredients. Put the bowl to one side.
- Peel your apples and grate them over a bowl. Once this has been done put you apples one side.
- To your breadcrumb like mixture, add the egg, apples and sugar. Stir until you get a cupcake like batter. Add the cinnamon and begin to stir again.
- Scoop out the batter evenly across your cupcake cases and then place then, on a baking tray, in the heart of the oven. Bake for 10-15 minutes or until golden brown.
- Once they have been baked, place them on a cooling rack and leave them to cool. When they are at a reasonable heat, pop one into your mouth and taste the deliciousness! :)
SPICED APPLE CUPCAKES
Make these extra special spiced apple cupcakes as a gift for family and friends at Christmastime. Kids will love getting involved in the decorating
Provided by Liberty Mendez
Categories Dessert
Time 1h5m
Yield Makes 12
Number Of Ingredients 16
Steps:
- First, make the decorations. Roll out the green fondant on a surface dusted with the sugar to a ½cm thickness. Cut out 12 small 'leaves' using a cutter or knife. Set aside on some baking parchment. Roll the brown fondant into 12 x 1cm 'stalks'. Set aside with the leaves.
- Heat the oven to 180C/160C fan/gas 4. Line six holes of a 12-hole cupcake tin with red cases, and the other six with green. For the cake batter, beat the butter and both sugars with an electric whisk until light and fluffy. Slowly mix in the eggs, then fold in the flour, baking powder, grated apple and spices until fully incorporated.
- Fill the cases three-quarters full and bake for 30-35 mins, or until golden and a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. Meanwhile, make the icing. Beat the butter until light and creamy, then add the sugar and vanilla, and beat for 5 mins more until fluffy and pale.
- Spoon the icing into a piping bag fitted with a large round nozzle. Working from the outside towards the centre, pipe the icing in a swirl over the cupcakes, applying a good amount of pressure to the bag. Use a small palette knife to smooth the icing into neat domes, then chill the cupcakes for 30 mins to firm up.
- Tip the red and green sanding sugars into separate bowls. Dip the tops of the cupcakes with the red cases into the red sugar, and those with green cases into the green sugar, turning to fully coat the icing.
- Make little indentations in the top of the icing for the fondant stalks, and add the leaves around them.
Nutrition Facts : Calories 477 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 50 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.8 milligram of sodium
APPLE CUPCAKES
This is one of my husband's favorite recipes. He warns me about the upcoming hunting season so that I can make these for his trip. They are very moist and tasty. I use Pampered Chef's cinnamon plus for the spices and like it the best. I have won Reserve Grand champ at our local fair with these and they are often requested. Freeze nicely.
Provided by dayla
Categories Dessert
Time 1h18m
Yield 24 cupcakes approx, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with cupcake papers.
- Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
- Cool; add flour and soda.
- Fill paper lined cupcake tins 2/3 full.
- Bake until cupcakes spring back when touched in the center.
Nutrition Facts : Calories 205.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 173.8, Carbohydrate 32.3, Fiber 0.9, Sugar 17.8, Protein 2
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- In the bowl of a stand mixer fitted with the paddle attachment, or with an electric mixer, beat the butter on high for about 1 minute. Add both the sugars and continue to beat on high until soft and fluffy. Add the egg and vanilla extract, and beat for another minute or so. Add half of the dry ingredients, and mix slowly to just combine. Add the buttermilk, and slowly mix. Add the remaining dry ingredients and beat until just combined. The batter will be fairly thick. Add in the diced apple, and mix slowly on low until incorporated, or use a large wooden spoon to stir it in.
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