Saturday, April 13, 2013

Caramel Apple Cupcake

In the previous post I talked about using fresh fruit to make a cupcake.  Today's recipe uses apples which is considered a year round fruit.  However, I have recently read a few articles, and they talked about it on The Chew as well, about the "Dirty Dozen Plus".  These are fruits that are usually picked before they are rippened and sprayed with pesticides to make them last until shipped to the stores where they will rippen on the shelfs.  Or they are sprayed with pesticides while they are growing to keep bugs out.  Yuck!  EWG has come up with a list that includes 12 + 2 fruits and vegetables that should be bought organic.  Here is that list incase you are interested.  I know I am since I have a one year old son.  And incase you are interested in reading some literature on this information I found this article and this one too very facinating.  I belive it was Parenting Magazine that I just received in the mail as well, and they talked about IQ levels in children droping largely do to pesticides in produce as well. 

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:

2 3/4 cups of flour
1 1/2 tsp baking soda
pinch of salt
2 sticks of butter (room temperature)
2 cups sugar
3 eggs
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. 
¾ of a whole apple diced
1 cup homemade buttermilk

¾  tsp cinnamon

  1. Preheat oven to 350F.
  2. In a small bowl sift flour, baking soda and salt. Set aside.
  3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
  4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
  5. 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. 
  6. Stir in vanilla and buttermilk.
  7. Stir in drained apples.
  8. Line a cupcake tin with cupcake liners.
  9. 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.
  10. 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.
  11. While cupcakes are baking, make frosting
Caramel Apple Buttercream Frosting (the base is one of Wilton's buttercream recipes that I adapted)
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!

Special Notes**-  If you are making these for a crowd or for entertraining I would wait to put the caramel drizzle and acorns on until the last minute. The acorns started to wilt for me and created their own caramel drizzle and lost their shape after a day or two, especially in my humid kitchen.

No comments:

Post a Comment