Caramel Apple Cupcakes

This cupcake can only be described as apples meet caramels in a flavour explosion. The cupcake is light and bursting with apple-cinnamon flavour; the caramel topping is soft and chewy. I decorated the top with spun sugar. This recipe is courtesy of Rachel Ray's Magazine. One of my favourite cupcake recipes!!

Caramel Apple Cupcakes

Recipe courtesy of Rachel Ray magazine Photo by Laureen King from Art and the Kitchen

Prep Time: 40 mins.    Bake Time: 30 Mins   Makes: 1 dozen

Ingredients:

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons vanilla
• 2 large apples shredded (no peels)
• 1 1/2 cups caramels
• 1 tablespoon heavy cream

Directions:

Preheat to 350 degrees . Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

In a medium bowl, whisk together the eggs, brown sugar and granulated sugar 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 out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Here is a great video link on making spun sugar http://www.theamateurchef.co.uk/SpunSugar.html

                          ENJOY!