Caramel Apple Cupcakes

I have never eaten a caramel apple my whole life, so unfortunately I don't know what a caramel apple taste like. But I have eaten caramel and apples separately, so maybe I can imagine combining them together. Maybe they taste like these cupcakes? They have caramel, apple, and nuts, that is what a caramel apple has, right?

 

In fact, there are a lot of desserts that I haven't tried yet, and maybe this blog will encourage [or force] me to try them. Apple pies, pecan pie, pumpkin pie, other pies, caramel apples, souffles, crepes, galub jamun, pavlovas, the list goes on and on. The first time I made pie was last week [mini apple pies] and the only pies I have ever eaten aside from that are egg pie and coconut pie, which I think are only sold here. This blog was even formerly known as "Cupcake + X". I was supposed to turn desserts from all around the world into their cupcake versions. It is like cupcake fusion. I am still pursuing that goal. And I am now bringing you a cupcake version of this American classic.

It might taste like a real caramel apple. It has caramel and apples, so it's close enough. You can also substitute the walnut with whatever nut you like, or you can just omit them. Please tell in the comment section if they do taste like caramel apples.

Caramel Apple Cupcakes

Notes [ HEAD: Caramel, HEART: Tart Apple, Walnut, BASE: Cinnamon ]

Ingredients

Cupcakes [makes about 18 mini cupcakes or 6-7 regular sized]

1 medium sized granny smith apple
1/4 c. sugar
1/2 c. water

1/2 cup flour
3/4 baking powder
1/2 tsp. cinnamon 1/4 c. butter, room temperature [1/2 stick]
1/2 c. sugar
1 egg
2 tbsp. milk
1/4 c. chopped walnuts [optional] 

Caramel Sauce

3/4 c. sugar
2 tbsp. water
6 tbsp. butter [3/4 stick]
1/2 c. cream

Caramel Frosting

1/2 c. butter, room temperature [1 stick]

1 c. powdered sugar

1/4 c. caramel sauce
 

Directions

1. PREPARE APPLES: Peel, core, and chop apple into small bits. Cook apple with sugar and water until apple are mushy and soft. Mash 1/4 cup of the apple, then let cool.

2. MAKE BATTER:  Preheat oven to 350°F. Line cupcake pan with liners. 

3. Sift flour, baking powder, and cinnamon into a bowl.

4. In a separate bowl beat butter, then add sugar. Mix in 1 egg. Add flour mixture and milk. Mix until well incorporated.

5. BAKE CUPCAKES*: Cook cupcakes in the oven for about 12 minutes or until toothpick inserted in the center comes out clean. Cool Cupcakes.

6. MAKE CARAMEL: Cook sugar and water in a saucepan on medium until it is light amber in color. Add butter and stir [mixture will bubble]. Remove from heat then add cream. Stir then let cool.

7. MAKE FROSTING: Beat butter until light and fluffy, add powdered sugar and caramel sauce.

8. ASSEMBLE CUPCAKES: Frost cupcakes with caramel frosting, top with remaining cooked granny smith apples. Glaze with caramel sauce if desired.

* FOR REGULAR CUPCAKES: Fill liners 2/3 full. Bake for about 18 minutes, do toothpick test. If they are not done, check at 1 minute intervals. Cool on wire rack.