I’ve had Fall’s foods on the mind (as Michael said last night, “What’s with all the squash and sweet potatoes?”), so I decided to dream up the most Fall-ish cupcake. Recipe and more photos after the jump.
Caramel Apple Cupcakes with Maple Cream Cheese Frosting
Cinnamon Apple Cake, adapted from Sophistimom
- Line 15 muffin tins with paper liners and preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- In a large bowl, whisk together brown sugar, maple syrup, melted butter, and eggs. Stir in grated apple, and then fold in the flour mixture. Using an ice cream scoop, divide the batter evenly among the muffin tins. Bake for 20-25 minutes, or until the center cupcake bounces back when touched. Let cool completely.
- When they have cooled, use a melon baller to scoop out a small amount of cake from the top of each cupcake. Fill with a teaspoon of caramel, and top with frosting.
Caramel Sauce, adapted from the kitchn
yield: about 3 cups (just bottle up the rest and eat it for breakfast!)
- Warm the cream and vanilla in a small saucepan over low to medium heat. While it’s warming, add the sugar and water to a large, heavy, high-sided pan over high heat. Stir until the sugar dissolves, then leave it alone to boil until it reaches a deep amber color.Remove from heat and whisk in the butter. Then, add the cream/vanilla mixture. Be very careful and add the cream slowly – the caramel is going to bubble up violently! Add the pinch of salt and whisk smooth. Simmer until slightly reduced.
Maple Cream Cheese Frosting, from Smitten Kitchen
1/8 cup pure maple syrup (I ran out of maple syrup, so used some honey to get me up to the 1/8 cup)