Monthly Archives: August 2013

Caramel Apple Spice Cupcake Recipe

Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
By Chef Steffani Adaska

Caramel Apple Spice Cupcakes with Cinnamon Cream Cheese Icing

1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice

For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature

2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature

For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream

Cupcakes:

  • Preheat oven to 350.
  • Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
  • Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
  • Slowly mix in dry ingredients medium/low speed.
  • Gently fold in apples.
  • Pour into lined cupcake tins about 2/3 full.
  • Bake  about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.

Icing:

  • At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.

Caramel Drizzle:

  • Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.

*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom

Mix all ingredients together. Store in airtight jar in a cool, dark place.

 

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