CARAMEL APPLE CUPCAKES
These cupcakes are inspired by that favorite fall treat, caramel apples.
Makes: 16
Ingredients: 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.
