Thursday, October 14, 2010

Apple Caramel Cupcakes

I baked some cupcakes for the return of a co-worker to work after a long 5 month absence. I probably should have made him some carrots and hummus or something like that. But everyone knows I like to bake so what else could I do? except bake. right?

The recipe is from A Bakers Field Guide to Cupcakes



1/2 cup (1 stick) unsalted butter, melted
2/3 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
1 1/4 cups all-purpose flour

18 paper liners
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, at room temp.
cut into small pieces
3/4 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs
1 cup sour cream

2/3 cup peeled and diced Granny Smith apples
18 caramels


  1. To make the streusel, in a large bowl, stir together melted butter, sugar, cinnamon, vanilla extract, and salt until well combined. Stir in flour until smooth. Mixture should clump and form "crumbs" when squeezed between fingertips. Set aside.

  2. To make the cupcakes, preheat oven to 350 F. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin.

  3. Whisk flour, baking powder, baking soda, and salt together in a small bowl to aerate and combine; set aside.

  4. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scrapping down the bowl once or twice. Beat in extracts. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in 4 additions, alternating with the sour cream. Begin and end with the flour mixture, stopping when there are still a few streaks of flour.

  5. Fold the chopped apples into the plain cupcake batter. Fill each paper liner about one-quarter of the way full with batter. Top with a bit of streusel, then fill with remaining batter. Top with remaining streusel. Bake for about 22-25 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.

  6. Melt caramels in top of double boiler or in microwave. Drizzle over the cooled cupcakes. I added some milk to make a little smoother.

These turned out really good. I should have put a few more apples in them. The texture was kind of a crumb/coffee cake, which I love.


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