Caramel Apple Cupcakes

I can't believe that a month as gone by with just a blink of an eye since my last post. I wanted to squeeze this recipe in amongst all the cooking, baking, shopping and holiday festivities going on this month. I found this recipe on www.noblepig.com, which is a blog I visit quite often for some entertaining reads and great ideas with food and wine. Cathy posted this recipe a while back, as as soon as I saw this fabulous recipe, and I knew this sensational treat was in my near future. Don't you love when you stumble across a recipe you want to try, so you forge the pantry to see what is needed and low and behold, you have everything you need? I love when that happens!

This was so quick to throw together and bake up. I used ready made store bought caramel which you can find in the produce or refrigerated section. It worked perfectly! This one is a keeper! Thank you Cathy for your great inspirations!

I love that you can see the grated apples in the batter!!

Caramel Apple Cupcakes

Noble Pig (Cathy at Noble Pig, adapted this recipe from Everyday)

Ingredients

1 1/4 cups flour

2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp kosher salt

2 eggs, room temperature

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup veg or canola oil

2 tsp good vanilla extract

2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded

1 1/2 cups chewy caramel candies

1 tbsp heavy cream

(In place of the caramel candies and heavy cream, you can buy pre-made caramel) I went this route and it was a fabulous shortcut.

Directions

Preheat oven to 350 degrees. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you'll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars 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 our dry, 25-30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. dip cupcakes upside down into caramel and let cool.

Enjoy each and every scrumptious bite!!!

Cocoa Chip Cupcakes with Cream Cheese Frosting

I had some milk chocolate chips sitting in fridge for quite some time. I thought these would be a great way to use them up. White, peanut butter and even butterscotch chips would be yummy in these as well.

Buttermilk Cocoa Chip Cupcakes
Makes 12 cupcakes

Ingredients
3/4 cup unsalted butter, softenend
1 cup granulated sugar
3 large eggs
1 tsp good vanilla extract
3/4 cup all-purpose flour
3/4 cup good quality cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup buttermilk
1/2 cup milk chocolate chips

Directions
Preheat the oven to 350 degrees. Prepare a muffin pan by adding paper liners.

In an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

Sift together the flour, cocoa powder, baking powder, and salt. Add the flour mixture and buttermilk alternately to the mixing bowl, starting and ending with flour. Stir in the chocolate chips by hand.

Pour the mixed batter into the prepared cups, filling each about 3/4 full. Bake for about 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5-10 minutes, then romove from the muffin pan and cool completely on a wire rack.

Cream Cheese Frosting
1 8 oz package cream cheese
1/2 cup of unsalted butter, softened
1 cup sifted confectioners sugar
1 tsp good vanilla extract

In medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in confectioners sugar. Store in refrigerator after use.

Enjoy!