Ingredients
2 cups Granny Smith Apples Cored and Peeled.
21/1 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup brown sugar
1/4 cup half and half
3 eggs
3/4 cup butter / or instead of butter, 3 tablespoons jarred applesauce
24 caramels
makes 18 to 24 cupcakes.
Method
Heat over to 350 degrees
Place paper or foil liners in cupcake tins
Combine flour, baking powder, salt and cinnamon in medium bowl
Set aside caramel pieces and apples
Combine half and half, eggs, butter or applesauce in large
Beat at medium speed for two the three minutes
Gradually add in flour mixture until well mixed
Fold in apples
Place a caramel in the middle of each cupcakes batter (be sure to place gently)
Pour into cupcakes tins 1/2 full
Bake for 18 to 20 minutes until an inserted toothpick comes out clean
Cool cupcakes.
Caramel Topping
20 caramels
2 table spoons of milk
Melt caramels on low heat in non-stick sauce pan. Add milk until it makes a smooth, saucy consistency. Take off heat. Cool approximately 5 to 10 minutes, until it makes a spreadable consistency. Spread over cooled cupcakes.
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