Ok! Now on to the main event and why you probably stopped by. My Caramel Apple Cupcake recipe. You will notice the base of the batter for this recipe is virtually the same as the pineapple cupcake recipe...why change a good thing!? You will also notice I baked these cupcakes in the red grease-free taller cupcake liners which measure 2 x 1-3/4.
Caramel Apple Cupcake Recipe:
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter (room temperature)
2 cups sugar
1 tsp vanilla
3 firm-ish but ripe apples, peeled, (take the skins off and grate it whole but don’t go down as far as the core). Set in a seive over a bowl for about 15 minutes. Drain excess liquid. Drain 1 more time before using in the batter. Reserve access apple juice for the icing.
1 cup homemade buttermilk
¾ tsp cinnamon
- Preheat oven to 350F.
- In a small bowl sift flour, baking soda and salt. Set aside.
- In mixer (or large bowl), cream butter and sugar until well mixed and airy.
- Add eggs, one at a time, making sure each one is full incorporated before adding next.
- Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated. And adding milk in in between batches. Make sure you start and stop with flour.
- Stir in vanilla and buttermilk.
- Stir in drained apples.
- Line a cupcake tin with cupcake liners.
- Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 16 cupcakes if using the taller wrappers.
- Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color. (mine took 19 minutes to cook) till toothpick comes out clean but don’t over bake.
- While cupcakes are baking, make frosting
1 cup solid vegetable shortening
1 cup butter
2 teaspoons vanilla
32 ounces sifted confectioners sugar
3-4 tablespoons milk (I use 1 or 2 percent)
1-2 tablespoons drained apple juice
In a large mixing bowl, cream shortening and butter. Gradually add sifted confectioners sugar a cup at a time. Beat well on medium speed between additions of sugar. Scrape sides and bottom often. When all the sugar has been added, mix in the milk, vanilla and apple juice. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refridgerator when not in use. Refridgerate in an airtight container and it can be stored for 2 weeks. Rewhip before using after refridgeration.
Caramel Acorn Decorations:
You will need chocolate jimmies, melted milk or dark chocolate and 1 caramel square per acorn.
In a heat proof bowl place 4-5 unwrapped caramels and microwave for 5 or more seconds. While warm and pliable, shape into the shape of an egg. Place on wax paper and continue until you have 1 acorn for each of your cupcakes. Once all of the acorns are shaped dip the top into melted chocolate and then roll in chocolate jimmies to get the acorn effect.
I could not find the original post/tutorial on how to do this. And I might have read it in the Hello Cupcake book. Anyway, this website shows you step by step how to make these acorns.
I tried homemade caramel for the drizzle over the icing and it was disaster because of the way it hardened, so I suggest just buying your favorite caramel topping for the drizzle.
Here are some pictures of the cupcakes. Hope you enjoy them as much as we did!