Tasty Treat Friday- Caramel Apple Cupcakes!

                               It's Tasty Treat Friday!!!

Following the inspiration of the seasons I decided to make Caramel Apple Cupcakes. Super yummy! Though they are more of a muffin I have to say. I reserve the word cupcake for something more chocolaty and piled with icing. If you are craving something apple, or you'd like caramel apples without all the mess and hassle, then this is your treat!

Caramel Apple Cupcakes

1 1/4 c. flour

2 t. baking powder

1/2 t. ground cinnamon

1/2 t. salt

2 eggs, at room temperature

1/2c packed light brown sugar

1/2 c. granulated sugar

1/2 c. vegetable oil

2 t. vanilla extract

2 rome apples, about 1 pound, peeled and shredded.

1 1/2c. chewy caramel candies

1 T. heavy cream

Preheat oven to 350*F. Line a cupcake pan with liners.

In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.

In a medium bowl, whisk together eggs, brown sugar, 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 middle comes out clean, about 25-30 minutes. Transfer to a rack to cool completely.

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

Tips/Adjustments: I used 2 granny smith apples since I couldn't find any romes at my grocery store, but they seemed to work fine. Yes the apples are shredded instead of diced, this is to allow for even distribution and to keep the cupcakes moist. I just used my box grater. Also to avoid the slightly harder bottom on a cupcake, I actually spray my liners with non-stick spray which keeps them moist and perfect to peel. Another great addition to mine, was I added chopped peanuts to the top of half of the cupcakes. It truly reminds you of a caramel apple.

Thanks to Rachael Ray Magazine for this recipe, and thanks to my mom for sending it to me!