Caramel Apple CupcakesJennifer Savor the Thyme
A few days ago I received the latest copy of EveryDay with Rachael Ray and the first page I opened to was a recipe for Caramel Apple Cupcakes. Not only I am a huge fan of caramel but I knew these would be perfect for Apple Week on The Family Kitchen.
The recipe includes fresh apples, brown sugar and a caramel topping made from melting caramel and heavy cream. The kids and I planned on making the exact recipe for Grandma’s birthday but I found myself to be out of flour (I know, how did that happen?!), I decided to use the lone box of yellow cake mix with grated apple added to the mix.
The cupcakes came out great and the caramel topping was so unique but two words of caution:
1. Eat the cupcakes upside down so the caramel does not get stuck to the roof of your mouth. Once a large piece of the caramel gets stuck to the roof of your mouth, it is a challenge to get it off however, it can offer entertainment to the family
2. Be sure to store them in a container and do not try to cover them with plastic or wax paper or you will be left with a naked cupcake.
Yellow Cake Mix
1 apple, grated
Follow the instructions on the box however fold in the grated apple before dispensing into the cupcake liners.
Caramel Topping – exact recipe is in the October Everyday by Rachael Ray October issue)
Melt caramels with heavy cream and after cooling just 2-3 minutes, spread onto cupcakes.