If you love caramel apples, wait until you try
a caramel apple cupcake.
Elyssa Andrus has reinvented fall’s favorite
treat to create a tart and tangy cupcake!
1 package caramel apple cake mix (or spice cake mix)
½ cup oil
1 cup cored, chopped Granny Smith apples
Preheat oven to 350 degrees. Line cupcake tins with paper
liners. Combine cake mix, eggs and oil and beat for 1
minute at medium speed. Add chopped apples and mix for 2
additional minutes. Fill liners 2/3 full with batter. Bake
19-21 minutes, until tops of cupcakes are lightly browned.
Remove from pans and cool completely before adding caramel
topping and buttercream frosting (below).
Cook’s note: These cupcakes should be assembled as follows:
Cooled cupcakes are topped with melted caramel (then
refrigerated), followed by buttercream frosting, then
garnished with lollipop sticks and toffee bits.
½ cup of butter (1 stick), softened
8 ounces of cream cheese (1 package), softened
3-4 cups of powdered sugar
1 teaspoon of vanilla extract
With an electric mixer, cream butter and cream cheese
together, scraping sides occasionally. Add vanilla extract
and mix for 1 minute. Add powdered sugar, one cup at a time,
until frosting reaches desired consistency. Scrape sides
often. When finished, pipe frosting on top of cupcakes, then
garnish with lollipop sticks and toffee bits.
1 package unwrapped caramels
3 tablespoons of milk
Over medium-low heat, melt caramels and milk in a saucepan
for 3 minutes, until caramel has liquefied. Add a quarter-
sized spoonful of caramel topping to each cooled cupcake.
Refrigerate for ½ hour to allow caramel to set up.
Elyssa Andrus writes about food and parenting for Utah Valley
360. Check out her “Because I Said So” parenting column at utahvalley360.com.