Caramel Apple Cupcakes

This new creation is a recipe I have to share!

Cinnamon Apple Cupcakes:

Ingredients:

1 1/4 cups all-purpose flour

 2 teaspoons baking powder

1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup canola oil
2 teaspoons vanilla extract
2 Granny Smith apples (about 1 lb), peeled, cored, and shredded

-Preheat oven to 350 F. Line a cupcake pan with paper liners.


-In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a second medium bowl, whisk together the eggs and both sugars until smooth and well combined, making sure to break up any clumps of brown sugar. Add the oil and vanilla and whisk until completely incorporated. Add the dry ingredients to the wet, and stir just until everything comes together. Fold in the apples until evenly distributed. 

-Divide the batter evenly among the liners. Bake for 20-25 minutes, or until the cupcakes spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely. 

retrieved from http://traceysculinaryadventures.com/2013/10/apple-cinnamon-cupcakes-with-caramel-cream-cheese-frosting.html

Caramel Cream Cheese Icing:

Ingredients:

10 oz store-bought caramels
Splash of whole milk
8 oz cream cheese, cold
6 tbsp unsalted butter, at room temperature
1 tbsp vanilla extract
4 cups powdered sugar

- Combine the caramels and splash of half-and-half in a saucepan over medium heat and stir until caramels are completely melted and smooth. Set aside to cool.

- In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and cooled caramel and beat well (I left approx. 2 tbs. of the caramel out of the icing to use as garnish)

- Slowly add the powdered sugar, and beat until well combined.

- Load the frosting into a piping bag fit with a coupler tip and set aside.

retrieved from http://www.ericasweettooth.com/2012/11/caramel-apple-pie-cupcakes.html

Garnish:

Chopped pecans

remaining melted caramels