Source: @Frosted with Emotion via Flickr
Carmel Apple Cupcakes
Apple Filling:
3 Granny Smith Apples (peeled, cored and 1/4″ diced)
6 tablespoons Unsalted Butter
1 cup Light Brown Sugar
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract
1/4 cup Heavy Cream
pinch Salt
Cupcakes:
3 cups Cake Flour
2 teaspoons Baking Powder
4 tablespoons Unsalted Butter
1/2 cup Apple Sauce
1 1/3 cups Light Brown Sugar
2 teaspoon Vanilla Extract
pinch Salt
1/2 cup Canola Oil
3 Eggs
1/4 cup Sour Cream
Caramel Buttercream Frosting:
3 cups Powdered Sugar
1 cup Unsalted Butter Softened
1/2 cup Salted Caramel Sauce
Directions:
Preheat oven to 350°F.
For the Apple Filling:
Heat butter until melted in large pan. Once melted, add apples and cook until softened. Add brow sugar, vanilla, cinnamon, and a pinch of salt to butter and apple mixture. Stir and heat until all sugar has melted, then add heavy cream. Once simmering, heat for 5 minutes then remove from heat from heat.
For the Cupcakes:
Line muffin pan with liners. Mix flour and baking soda in bowl and set aside for later use.
Blend butter and brown sugar in a separate bowl. Combine apple sauce, salt, vanilla with mixture, then mix in oil. Add eggs and sour cream. Finally, pour flour and baking soda mixture into wet ingredients and mix well.
Add batter to muffin pan, filling each liner 1/2 way. Layer a tablespoon of apple filling, then top off with a layer of batter.
Bake for 15-18 minutes or golden brown. Once cupcakes have completely cooled, frost with caramel buttercream frosting.
For the Caramel Buttercream Frosting:
In large bowl, add butter and use electric mixer to beat until light and fluffy. Add powdered sugar and blend well. Add salted caramel sauce and beat until all ingredients are combined and consistency is fluffy.
This recipe was found from ABC’s The Chew, a great resource for all things food!
Related Images:
Karly Wood
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