Baking with Basil

Was anyone else obsessed with the Caramel Apple Suckers when they came out?  I would always dig through the box to find the sticks with the most caramel coating.  I never choose sour apple flavored candy but I loved those suckers.  I’m pretty sure my parents bought them in bulk from Sam’s at some point while we were in high school.

These cupcakes will take you back to that nostalgic sugar high state, only they are much better!  Because the apples are shredded and not diced, they are evenly distributed in the batter.  Between the shreds of tart sweetness and the GENEROUS topping,  you are sure to get a little of both in every bite!  I used Honeycrisp apples which I think made the recipe that much better.  Honeycrisp are hands down my favorite and I’m so excited for them to be back in season.  YAY!

Caramel topping not your thing??  I am good with…..

or without…..

Happy Monday all!!

(Printable Recipe)

Caramel Apple Cupcakes

Recipe from Rachel Ray Magazine

Ingredients

• 1 1/4 cups flour
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 2 eggs, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract
• 2 rome apples (about 1 lb), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tbsp heavy cream

1.  Arrange a rack in the upper third of the oven and preheat to 350 degrees.  Line a cupcake pan with baking liners.  In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2.  In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth.  Whisk in the oil and vanilla.  Stir into the flour mixture until just combined; stir in the apples.  Spoon the batter into the prepared pan until almost full.  Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Transfer to a rack to cool completely.

3.  In a small, microwavable bowl, combine the caramels and cream.  Microwave for 1 minute at medium power, then stir; repeat in 30 second intervals until melted and smooth.  Let cool.  Spread frosting generously on the cooled cupcakes.

**Notes**

1.  Any type of apple will work for this recipe.  I used Honeycrisp and the cupcakes turned out great.

2.  You probably wouldn’t need to do all the caramels the recipe calls for.  I found the “generous” topping sometimes was a bit much and really sticky.  As good as the topping was, I wish I would have left a few without.  The cupcake itself is really good.

3.  Make sure you allow the caramel to cool before topping cupcakes.  You won’t end up with a runny mess like I did on some.  :)