Apple caramel cupcakes (hold the caramel)
I was having a dinner with one of my friends after which we decided to walk to an ice cream store to get some treats I ended up having a caramel apple ice-cream (delicious) and thought that this flavor combination would be great in a cupcake. I had really high expectations for this cupcake – caramel, apple filling what could be better?
I started with a simple vegan cupcake recipe and added spices to the batter to enhance the apple goodness that would be the filling. I added cinnamon, allspice and nutmeg, though ginger would be great as well.
The cupcake turned out great – moist, flaky and just sweet enough. To make the filling I chopped up two apples and sautéed then with ½ stick of butter (hey there, Paula Dean), 1/2 cup sugar, same spices as what went in the batter and splash of water. I waited for the eggs to start breaking down and stirred in 2 tbsp of corn starch ( dissolve it in some water first to make the process smoother)
It turned out amazing! Light, full of apple flavor, just sweet enough – it was like having a taste of fresh apple cider! Yum!
I cut the tops of cupcakes, made holes in them and put about a spoon full of apple filling in each cupcake.
Then I moved onto caramel. Now I have made caramel before. I have even done it well (my favorite dessert is matzo crackers covered with freshly made caramel and chocolate shavings; pop in the over on 300 for 10 minutes chill and try not to eat in one sitting) . But today was not going to be easy. In the process of stirring, melting and boiling (and cursing under my breath, as I apparently should not curse in front of the baby) I made what appeared to by a greenish simple syrup. How did that happen? I though corn starch should fix this right up, but alas, it just made matters worse! My caramel looked like baby’s diaper contents and let’s not even talk about the taste.
So I though this over and remembered that one of my favorite restaurants in Chicago puts almonds in apple crisp and that really brings out the flavor of the apples. So I mixed a simple glaze with almond extract and glazed my cakes. Success!
I was having a dinner with one of my friends after which we decided to walk to an ice cream store to get some treats I ended up having a caramel apple ice-cream (delicious) and thought that this flavor combination would be great in a cupcake. I had really high expectations for this cupcake – caramel, apple filling what could be better?
I started with a simple vegan cupcake recipe and added spices to the batter to enhance the apple goodness that would be the filling. I added cinnamon, allspice and nutmeg, though ginger would be great as well.
The cupcake turned out great – moist, flaky and just sweet enough. To make the filling I chopped up two apples and sautéed then with ½ stick of butter (hey there, Paula Dean), 1/2 cup sugar, same spices as what went in the batter and splash of water. I waited for the eggs to start breaking down and stirred in 2 tbsp of corn starch ( dissolve it in some water first to make the process smoother)
It turned out amazing! Light, full of apple flavor, just sweet enough – it was like having a taste of fresh apple cider! Yum!
I cut the tops of cupcakes, made holes in them and put about a spoon full of apple filling in each cupcake.
Then I moved onto caramel. Now I have made caramel before. I have even done it well (my favorite dessert is matzo crackers covered with freshly made caramel and chocolate shavings; pop in the over on 300 for 10 minutes chill and try not to eat in one sitting) . But today was not going to be easy. In the process of stirring, melting and boiling (and cursing under my breath, as I apparently should not curse in front of the baby) I made what appeared to by a greenish simple syrup. How did that happen? I though corn starch should fix this right up, but alas, it just made matters worse! My caramel looked like baby’s diaper contents and let’s not even talk about the taste.
So I though this over and remembered that one of my favorite restaurants in Chicago puts almonds in apple crisp and that really brings out the flavor of the apples. So I mixed a simple glaze with almond extract and glazed my cakes. Success!
Featured Cupcakes Right now: Apple Cupcakes-hold the caramel. Call 573-673-6684 to order!
nice pictures, I like the slicing very pretty!
ReplyDeletethese are delicious!
Yay A!! So glad you are doing something you love!!! AND do you ship to Kentucky??? Just wondering as I could go for some apple cupcakes right about now!!! And your asst pastry chef...simply adorable!!!
ReplyDeleteThanks Katy!
ReplyDeleteA-We do not currently ship cupcakes prepared but there is a possibility we can ship dry mixes with instructions for you to make them at home. Thanks for following us and send me email or facebook message if you want to discuss an order. rodegghero@gmail.com.