Ingredients: |
Ingredients: CAKE
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tbs. apple pie spice
3/4 c. brown sugar
3/4 c. butter, melted & cooled
1/4 c. half & half
3 large eggs
1 1/2 c. apple pie filling
ICING - Vanilla Butter Cream
4 c. confectioners' sugar, sifted
2 sticks butter, at room temperature
2 tsp. pure vanilla extract
3 tbs. half & half, at room temperature
GARNISH
1 c. caramel ice cream topping
1c. graham crackers, finely crushed
24- 3" Popsicle sticks
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Directions: |
Directions:Cupcakes:
Preheat oven to 350°F. Place paper baking cups into 2 12 cup cupcake pans ; set aside.
Sift flour, baking powder, baking soda, salt and apple pie spice into a medium bowl; set aside. Combine remaining ingredients except for apple pie filling in a large bowl. Beat at medium speed, scraping bowl often, until well mixed. Gradually add flour mixture; stir until just moistened. gently fold in apple pie filling.
With a 1/4 cup measuring cup, fill each cupcake cup about 2/3 full with batter. Bake for 16 to 20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for about 5 minutes. Move to wire racks to cool completely.
Frosting
In a large bowl with an electric mixer fitted with a whisk, mix together sugar and butter on low speed until completely combined. Add vanilla; increase speed to medium and beat for 2 to 3 minutes. On low speed, add cream; increase speed to medium for about 1 minute or until light and fluffy.
Assemble:
Frost cooled cupcakes with prepared vanilla butter cream frosting. Drizzle with caramel sauce, sprinkle with graham cracker crumbs and, finish by inserting a Popsicle stick into the middle! |
This recipe for Carmel Apple Cupcakes is from