Caramel Apple Cupcakes!

I realize that this blog has been a little heavy on baking experiments as opposed to sewing experiments, but don't worry. I have a few new accessory ideas that I would LOVE to tell you about, if I ever stop baking and work on one of those ideas. Ok, in keeping with the cupcake theme I decided to try a cupcake baking experiment. I feel like it is time to branch out from basic chocolate and vanilla, but really I had a tray of apple slices that I forgot to put out for my daughter's birthday party that were going to go bad. I could have easily used them to make a Jewish Apple Cake which are delicious and simple but I wanted a challenge. After all the easy route is never all that fun. I immediately thought cupcakes, through the power of google and the keywords "apple cupcake" I came across something that read, Caramel Apple cupcakes. Whoa, this got my wheels churning and I wanted an apple cupcake with a caramel buttercream. Sounds easy enough! I searched through a couple of different recipes until I found two that I liked. Each component belonged to a different recipe but I like piecing different things together. It keeps things fun.

Here is the Apple Cupcake Recipe. I must admit that I have rarely made a cake from scratch, I almost always use mixes. (I guess my secret is out now). As I was making this batter I was starting to get concerned. I have made enough cake mixes to know what cake batter looks like and that was not what was in my mixing bowl. This batter almost comes out like a cookie batter. When it was done I re-read the recipe several times to make sure I didn't miss a step. My tips if you are working with this recipe: Slowly add your apples, too many will cause the "batter" to come apart which causes them to crumble in the wrapper after they are baked. Also it might not hurt to spray the liners with a little cooking spray. (I learned this trick one time I tried to make brownie bites in cupcake wrappers). Despite the less than perfect baked cake result they tasted amazing!


Now onto the buttercream. Here is the recipe I used for the Caramel Buttercream. I didn't realize what I was getting myself into here until I was about halfway into making the caramel. The recipe says to make the caramel using the microwave, this made me nervous for some reason so instead I made it on the stovetop. I cooked the ingredients over low heat. This took a while, but I was patient and I just kept stirring. I put a lot of love into this caramel. Then I realized I should have been using a candy thermometer. The recipe says its done when it is thick and bubbly which seems easy enough to decipher but it isn't. My concern was that I was going to cook it too long and end up with hard caramel that wouldn't mix into the buttercream. Fortunately I lucked out with this. As it cooled it was still smooth. If you make this I would suggest using a candy thermometer JUST to make sure you don't cook it too much. Also this recipe makes a LOT of caramel, you can probably cut the recipe in half unless you like having a lot of caramel around the house. The buttercream is very easy to make and the caramel mixes right in. I added the 1/4 cup and tasted it, I felt like it needed more caramel, I kept adding a little at a time until I felt like the flavor was there.

Here is what they look like cut in half. They are very rich and have a very buttery apple taste. The buttercream is a good compliment to the cake. At one point it tasted like apple pie a la mode. I brought them into work and they were devoured in less than 10 minutes, that makes me think they were pretty good. If you decide to make them if you have any other tips feel free to share! Enjoy the caramel apple deliciousness!