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Candy Apple Cupcakes Recipe

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This recipe for Candy Apple Cupcakes, by , is from The Lasley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna Lasley


3 cups all-purpose flour
2 tsp. baking soda
2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups unsweetened applesauce
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 pkg (14oz.) caramel candies
2 tbsp. heavy cream
Ice Cream Sticks
Garnish: Red sprinkles

Heat oven to 350. You'll need 24 muffin cups lines with paper liners. Combine flour, baking soda, pie spice, cinnamon and salt in med. bowl. Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer on low speed just to combine. Beat in flour mixture until well blended. Divide batter among muffin cups. Bake 30 minutes until a wooden pick inserted in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan; cool completely. Glaze: Heat caramels in a med. saucepan over low heat, stirring frequently until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp. glaze.. If glaze gets hard heat to spread, heat on low, stirring until more melted. Insert and ice cream stick into center and top with sprinkles, if using. Place in freezer for 5 minutes to set.

Personal Notes:
Personal Notes:
Should be glazed and served the same day.




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