Caramel Apple Cupcakes

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These cupcakes are inspired by that favorite fall treat, caramel apples.
Makes: 16
2 apples
1 tbsp lemon juice
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/3 cup light brown sugar
4 tbsp butter, melted, plus extra for greasing
scant 1/2 cup milk
scant 1/2 cup apple juice
1 egg, lightly beaten
Caremel Sauce:
2 tbsp heavy cream
scant 1/4 cup light brown sugar
1 tbsp butter

Step 1

Preheat the oven to 400°F/200°C. Grease 16 cups in two shallow muffin pans.

Step 2

Roughly grate 1 apple. Cut the remaining apple into 1/4-inch/5-mm-thick slices and toss in the lemon juice. Sift the flour, baking powder, and cinnamon into a large bowl, then stir in the brown sugar and grated apple.

Step 3

Combine the melted butter with the milk, apple juice, and egg. Stir the liquid ingredients into the dry ingredients, mixing lightly until just combined.

Step 4

Spoon the batter into the prepared pans and arrange 2 of the apple slices on top of each cupcake. Bake in the preheated oven for 15–20 minutes, or until risen, golden, and firm to the touch. Transfer to a wire rack and let cool.

Step 5

For the caramel sauce, place all the ingredients in a small saucepan and heat, stirring, until the sugar is dissolved. Increase the heat and boil rapidly for 2 minutes, or until slightly thickened and syrupy. Cool slightly, then drizzle over the cupcakes and let set.

Step 6

Adapted from "The Cupcake: Life's Better With a Cupcake," published by Parragon Books.

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