I've been eyeing this recipe since Gail bought be The Cupcake Bible
earlier this year and since she was in town I thought I'd give 'em a go.
We actually just made these yesterday. It was a perfect day. Jacob and his dad took Henry out for a little bird hunting/training and my mother-in-law, Gail, and I slept in, watched TV, and baked. It was delightful.
We were both skeptical; we kept thinking the weight of the caramel would destroy the little ol' cupcakes. Thankfully, we were wrong and these caramel covered cupcakes are a decedent treat! I opted to use fun paper strays (cut in half) as my 'sticks' and then serve in a cupcake liner so they aren't as messy.
I like these better than cake pops; the cake is really light and not overly sweet (more of a spice cake) so it's a good balance with the uber sweet caramel. So good.
Caramel Apple Cupcakes
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking spice (optional)
1/2 teaspoon salt
1 cup applesauce
3/4 cup sugar
1/2 cup vegetable oil
1 egg
2 packages (28 ounces) caramels
6 tablespoons milk
40-48 craft sticks, cake pop sticks, or decorative straws
1 cup chopped roasted peanuts
1 cup mini chocolate chips
Preheat oven to 350 degrees. Spray a mini-muffin pan with nonstick cooking spray and set aside.
Whisk flour, baking soda, cinnamon, baking spice, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, combine the applesauce, sugar, oil, and egg, about 2 minutes. Gradually add the flour mixture and mix another 1-2 minutes. Spoon batter into prepared muffin cups, filling 3/4 full. Bake 10-12 minutes or until toothpick comes out clean. Cool in pan for 5 minutes before transferring to a cooling rack. Allow all cupcakes to cool completely before covering in caramel.
Line 2 baking sheets with waxed paper. Place chopped peanuts and chocolate chips in separate bowls and set near your work station. Unwrap caramels and place in a microwave safe bowl. Add in milk and microwave on high for 2-3 minutes or until melted and smooth.
Dip the tip of the sticks in the caramel and stick into each cupcake (caramel acts as glue). Allow the 'glue' to set for a few minutes. Dip the cupcake on the stick into the caramel to coat and use a spoon to cover the tough to reach spots. Immediately set covered cupcake into the peanuts or chocolate chips so they stick. Place finished product on waxed paper to set. Continue process until all cupcakes are covered in caramel and toppings.
The caramel may need to be reheated if it becomes too thick/cools; just pop in the microwave for 30-45 seconds and then go back to decorating.
Makes 40-48 mini caramel apple cupcakes. Store in cool place with loose lid.
Source: adapted from The Cupcake Bible
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I had a little dough leftover so I made a few cake doughnuts and then used the last of the caramel to decorate those. #sorrynotsorry
