caramel apple | I♥cuppycakes!

Caramel Apple PI Cupcakes

March 14, 2009 at 4:37 PM | Posted in cupcakes | 39 Comments
Tags: caramel apple, pi, pie

Happy PI Day fellow cupcake-ers!

March 14th. As in 3.14! How cool is that?

You know what’s even cooler?

I know PI to the 12th decimal. By heart. 3.141592653589…

(My calculus teacher, Mr. K would be so proud!)

Ok you’d probably have to be a math nerd to fully appreciate the decimal thing. But just take my word for it. It’s pretty darn cool. Actually you wish you were that cool.

I think you have to be a little bit of a nerd to enjoy baking. Baking is such a precise craft that requires measuring and combining a perfect ratio of ingredients to create something delicious. Don’t get me wrong though. I like cooking but I LOVE baking!

Ironically I am not a big pie person.

I wouldn’t say I hate pie. Hate is such an extreme word. I only reserve that for my dentist. (Sorry Dr. C! It’s not you, it’s the drills, cottonmouth and saliva sucker thingamajigger!) I am just not fond of pie. I’d rather have cake than pie. If you ask me why, I really couldn’t tell you. Pie crust good. Fruit filling (depending on the fruit) good. Whipped cream and/or ice cream good. But I don’t crave pie. I do crave cake. Like a fat kid.

What can I say? I am a PI loving nerd that doesn’t like pie. Go figure!

Recipe adapted from Food Network & Cupcakes by Shelly Kaldunski

Print this recipe

Makes about 12 cupcakes

INGREDIENTS

For cupcakes
1-1/4 cups AP flour
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp butter, room temperature
1 large egg + 1 egg white, room temperature
1 tsp vanilla extract (I used Lorann butter-vanilla emulsion instead)
1/2 cup milk (I used half-and-half instead)

For caramel apple filling
4 apples (I used Granny Smith)
1/4 cup packed light brown sugar
1/4 cup sugar
1/8 cup AP flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon vanilla (I used Lorann butter-vanilla emulsion instead)
2 tablespoons heavy cream
2 tablespoons butter

For whipped cream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar

INSTRUCTIONS

To make cupcakes—
Preheat oven to 350F.

Line cupcake pan with paper liners.

In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes. Add egg and egg white, one at a time, beating on low.

Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.

Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack.

To make filling—
Peel and slice apples into small bite size chunks. Pour lemon juice over apples so they don’t brown. Combine dry ingredients with apples. Toss to coat. Add vanilla and cream. Melt butter in heavy skillet on medium-low heat. Add apple mixture and cook about 7-8 minutes, to soften apples.

To make whipped cream—
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick.

To assemble cupcakes—
Remove the center of each cupcake using the cone method. Fill the cupcake with about 1 tbsp+ caramel apple filling. Top with whipped cream.

[NOTES: My revised cone method is to use a cookie cutter to push halfway down into the cupcake as a template and then use a knife/spoon to “dig” the cone out.]

ENJOY!

Husband rating: A
He loves pie. His favorite pie is a tie between apple or blueberry pie. But he is more of a filling fan than the pie crust so he totally loved this cupcake. I think this is probably his favorite cupcake besides red velvet. Nothing is better than red velvet, he says…

Wifey rating: A/A+
I love the caramel apple filling with a simple vanilla cupcake. Now this is my kind of pie! The whipped cream was yummy and I also ate my cupcake with a little scoop of vanilla ice cream on the side. HEAVENLY!

AYE #1: Caramel+Apple=Autumn

October 6, 2008 at 3:56 PM | Posted in Art You Eat, cupcakes, giveaway | 60 Comments
Tags: caramel apple

I am a slacker no more!

And there was much rejoicing…

When I woke up this morning I decided that I wanted to bake cupcakes to say thanks for all the comments in my cupcake slacker post. It’s too bad you really can’t reach into your screen and eat them but just know they were baked for you.

Many comments suggested finding inspiration in the season and it reminded me of a cupcake idea I’ve had on the back burner for awhile. Actually you might remember it was part of my teaser 2 weeks ago. (Has it really been 2 weeks since I posted that? Yikes!) So I am giving the people (me? yeah you!) what they want!

Remember when I asked everyone “What is Autumn?” about 3 weeks ago? (Wow. Time really does fly…) After reading all the comments, the 2 words that immediately jumped out at me were apples and caramel. I LOVE CARAMEL APPLES. Love, love love them. Its quite possibly the perfect food. Who’s with me?

♪ Raise your hand in the air like youz a true playa! ♪♫

I’ve made caramel apple cupcakes before but those were more of the crunk persuasion. This time I wanted to participate in fellow TWD baker extraordinaire, Holly‘s foodie event, Art You Eat, by tweaking a familiar favorite with some green sprinkles. Nothing brings back your cupcake mojo like sprinkles. Am I right? You know I am. LOL

What better way to celebrate my cupcake mojo return than with a… GIVEAWAY! I am SUPER excited about it but no more hints. You’ll have to check out my blog tomorrow for the details! ::evil laugh::
xoxo, CB

Caramel Apple Cupcakes

(Recipe adapted from Cupcake Bakeshop & Dorie Greenspan | photos from me!)
*Note: Cupcake Bakeshop has recently updated her blog so above link may not work while she’s fixing her links.

Makes 12 cupcakes (I got 16)

INGREDIENTS

For apple cupcake
2-3 apples, granny smith (I substituted 1 cup unsweetened applesauce)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

For caramel
2 cup sugar
1/2 cup water
1-1/2 tablespoon light corn syrup
2/3 cup heavy cream
2 tablespoon unsalted butter, room temperature

[NOTES: Caramel recipe makes a good amount. You might want to 1/2 it or you can refrigerate any leftovers for ice cream topping or other dessert topping. Just microwave it in intervals until you get the right consistency.]

For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 vanilla bean, cut lengthwise and scraped
1 lb (~4 cups) powdered sugar, sifted

pretzels
green sprinkles
mint leaves
black sesame seeds

[NOTES: I prefer green (granny) apples when I think of caramel but you could easily use red sprinkles for a shiny red apple too!]

INSTRUCTIONS

To make cupcakes—

Preheat oven 350F.

Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine. Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake papers about 2/3 full. Bake in 350F oven for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

To make caramel—
Put sugar, water and corn syrup in saucepan, stir just to combine ingredients. Turn to medium-high heat, without stirring, for 5-10 minutes until caramel turns an amber color. Wipe down any spatters with a pastry brush dipped in cold water. Lower the heat a little and add the cream and butter. (Caramel will bubble!) After the bubbling decreases, stir caramel to break down lumps. Pour into a pyrex measuring cup to cool.

You can see caramel pictures on my food blog.

To make frosting—
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Add vanilla beans. Gradually add powdered sugar. Scrape down the bowl as needed.

To assemble cupcakes—
Fill cupcakes with caramel using the cone method.

Dollop a fairly good amount of frosting and shape into a spherical shape.

Roll cupcake in green sprinkles to cover the frosting. Break off pretzel and stick into the top to resemble a stem. Insert a mint “leaf” in the frosting near the stem. Notch out a “bite” shape and arrange 3 sesame seeds to resemble apple seeds.

ENJOY!

Husband rating: A
He really like the apple cupcake but not a huge fan of the caramel center. He loves that cream cheese frosting but not with the sprinkles. I think its a texture thing for him.

Wifey rating: A/A+
I loved the flavors of the apple cupcake with the caramel and cream cheese frosting. And who knew that pretzels with cream cheese frosting was so good?? HAHA. I realize that the apple may not be anatomically correct but I think the seeds are pretty darn cute anyways.

Which picture do you like best?

Kitchen counter (L), Balcony in the sun (M), Balcony in the shade (R)

Caramel Appletini Cupcakes

May 8, 2008 at 3:45 PM | Posted in cupcakes | 47 Comments
Tags: caramel apple, crunkcakes, martini

Remember my cupcake catastrophe 2 months ago…?

Second times the charm right?

I decided to bake these particular cupcakes again with a couple different adjustments for an alcoholic-inspired May holiday known to me and my friends as Cinco de Drinko. Now I don’t usually drink very much (I get that red-faced-asian-thing. Its very UN-sexy!) but when I do indulge I always ask the bartender to hit me with my favorite girly drink – Caramel Apple Martini! So here’s my attempt at my favorite drink… cupcake style!

Side note: It took me a couple days to post the recipe b/c I wasn’t the only party-goer to get the brilliant idea for crunkcakes. Two other friends brought margarita cupcakes! Who knew you could get a hangover from a cupcake? LOL.

HAPPY (belated) CINCO DE MAYO!

Dang! it really bugs me that the frosting is leaning but T says it makes them look drunk so its all good. LOL
(Recipe adapted from Cupcake Bakeshop | photos from me!)

Makes about 12 cupcakes

INGREDIENTS

For apple cupcake
2-3 apples, granny smith* (I used 3 apples)
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla
green food coloring to desired color

* You can probably substitute with equivalent amt of applesauce but I have not tried it yet

For caramel apple frosting
4 tablespoons butter
1/2 cup packed dark brown sugar
4-5 tablespoons milk
3-4 teaspoons apple vodka, to taste (I used 4 tsp Smirnoff)
4 cups powdered sugar, sifted

For caramel drizzle
1/2 cup evaporated milk (I substituted with heavy cream)
4oz individually wrapped caramels, unwrapped (I used about 16 Wether’s chewy caramels)

green decorating sugar

INSTRUCTIONS

To make cupcake—
Preheat oven 350F.

Click image to enlarge

[NOTES: If you don’t have granny apples on hand, you could probably substitute 1 cup of applesauce. I might have to try that next time.]

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake liners. Bake for 20-22 minutes, until a toothpick comes out clean.

[NOTES: I think I baked mine too long b/c it came out browner than I wanted. I’d probably go 17-20 minutes next time I make it.]

To make frosting—
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and apple vodka in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

To make caramel drizzle—
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag (or ziplock bag with a small snip cut off in the corner) and slowly drizzle over cupcake.

[NOTES: I used my plastic squeezy “ketchup” bottle to drizzle the caramel b/c its much easier and if there’s leftovers I can save it!]

To assemble cupcakes—
Use a spatula to frost a layer on the cupcake. Pat green decorating sugar around bottom rim of frosting. Fill piping bag with frosting and use a 1M star tip to pipe onto cupcake. Garnish with caramel drizzle.

Click image to enlarge

[NOTES: I think a bright red cherry on top would be uber cute but I got lazy and didn’t make it to the store to grab some. Definitely next time though…]

ENJOY! :)

Husband rating: N/A

Wifey rating: A
The apple cupcake is so good with hints of cinnamon and spices. The frosting is very sweet and you can taste the kick from the vodka. I like the crunch from the decorating sugar too. All in all I think it resembled the drink I was going for.

Other rating: A
It really depends on if you like caramel. Friends that love caramel (like me) really raved about this cupcake while other friends took a couple bites and said it was too sweet. But there were no more by the end of the night. That should tell you something right?! :)