Thursday, March 6, 2014

Apple Spice Cupcakes with Salted Caramel Buttercream

I LOVED these cupcakes! And they aren't even chocolate! Or lemon! But they do have salted caramel

Believe it or not, these apple spiced cupcakes are both so warm and comforting as they are refreshing and clean tasting. The raw green apple cubes in the batter bake softly, but still have alittle crisp to them which gives these a fresh feeling. The cinnamon and nutmeg spices warm you up like a cozy sweater.

And it just might be the way I happened to cut this cupcake in half, but it was not muffin-looking at all. These had a great cakey crumb so I would definitely make them again.

The buttercream was needless to say, absolutely delicious. 

Apple Spice Cupcakes with Salted Caramel Buttercream 
Cupcakes adapted from: Sally's Baking Addiction
Yield: 23 cupcakes

23 cupcake liners
1/2 cup (1 stick or 115g) unsalted butter, at room temperature

1/3 cup (65g) granulated sugar
2/3 cup (135g) brown sugar
2 extra large eggs
1/3 cup (80ml) whole milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) cake flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon  ground nutmeg
2 large Granny Smith apples, peeled and finely chopped into 1/4 inch cubes

Preheat the oven to 350°F. Line two muffin pans with cupcake liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. 

In the bowl of a stand mixer, cream the butter and sugars together in a medium bowl until combined. Beat in the eggs, one at a time, until smooth.

Gradually mix in the dry ingredients, alternating with the milk, until combined. Add the vanilla. Fold in the apples.

Fill the cupcake liners three-quarters of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. A toothpick inserted in the center will come out clean when done. Remove from the oven and allow to cool completely before frosting.
Nora's Salted Caramel Buttercream
12 tablespoons unsalted butter
1 1/4 cup powdered sugar
1/2 packet of Dream Whip
1/4 teaspoon salt
2 tablespoons caramel sauce
1 teaspoon vanilla extract

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Turn the mixer down to low and gradually add the powdered sugar, dream whip, and salt and beat until light and fluffy, about 4 minutes. Then mix in caramel sauce and vanilla. Pipe onto cupcakes.

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