For the last month I've been cookin up ideas to make a carmel apple cupcake and when the time came to make a batch, something always came up. Usually that something was work, cub scouts, homework, or hiking the Hakkoda Mountians. I finally decided enough was enough, time to get into the kitchen and I will not leave until I have my Carmel Apple Pie Cupcakes.
After making alot of cupcakes I decided it was time to try and attempt my luck at making my own batter. I wanted to infuse the cupcake with apple flavor without adding chopped apples, because the apples were going to be cooked into something like apple pie filling for the middle of the cupcake. It took a couple of tries but I finally produced an oishii cupcake with a great apple flavor. I'll be honest there are a few steps to this cupcake and it takes a little time, but it was well worth it :) You could always skip a step and buy store bought carmel sauce....though trust me you will be very happy that you made your own.
I also want to give a huge thank you and shout out to Vera from Cupcakesgarden.com
Vera and her husband designed an awesome button for me. When it comes to web design and anything fancy with computer graphics I am totally out of my realm. Check out her amazing blog, she highlights the most delicious cupcakes from all over the web from other bloggers. If you love cupcakes as much as I do then you gotta check it out :)
Carmel Apple Pie Cupcakes
Oishii Treat Original
Yields: 20 Cupcakes
3/4 cup Coconut Oil
1/2 cup Brown Sugar
1/4 cup Sugar
2 cup Flour
1/2 teaspoon Baking Powder
1/3 teaspoon Bakin Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 teaspoon Vanilla Extract
1 cup Apple Cider or Apple Juice
- Preheat the oven to 350 degrees and line 2 cupcake pans with lineras
- In a electric mixer combine the coconut oil, sugar and brown sugar together on medium speed for about 2 minutes. Add the eggs and mix until combine.
- In a separate small bowl combine your dry ingredients flour, baking powder, packing soda, salt, and cinnamon
- Alternate your dry ingredients and apple cider to your batter until just combined
- Fill your cupcakes 3/4 full and bake for 15 minutes
- Cool your cupcakes on a wire rack, once cool use a potato peeler to crave/ scoop out a hole in the middle of your cupcakes for the carmel apple pie filling
Salted Butter Carmel Sauce
Adapted From Crunchy Creamy Sweet
1 cup Sugar
6 tablespoons unsalted butter
2/3 cup Whipping Cream
- In a medium Sauce pot on high heat add your sugar and whisk until it starts to melt and turn golden brown (about 5 min)
- Remove the pot from the heat and add a dash of sea salt and butter, becareful there will be steam!
- Whisk the butter until its melted
- Put the pot back on the heat and slowly pour in the heavy cream, whisk until its a uniformed color, reduce the heat the medium low and whisk for 1 minute.
- Take off the heat and pour into a heat proof jar, let it stand for 15 min. to help thicken the sauce Place the carmel in the fridge to thicken.
Carmel Apple Pie Filling
2 cups diced apples
(2 large apples, diced very small)
2 Tablespoons Apple Cider Juice or Apple Juice
1/2 cup Carmel
- Using the same pot that you made carmel rinse it out place it on the stove on medium high heat.
- Add your juice and diced apples and cook for 10 minutes, stirring frequently
- After the apples have cooked remove from heat and add your carmel. place in a heat proof bowl and let the mixture cool in the fridge. Once cool, scoop the apple filling into your cupcake holes.
Carmel Cream Cheese Frosting
1/2 cup Butter (let stand at room temp for 1 hour)
1 8oz container cream cheese (let stand at room temp for 1 hour)
5 cups powdered sugar
- In a electric mixer combine your butter, cream cheese and mix on medium high for 2 minutes
- Add the powdered sugar 1 cup at a time until fully combine and smooth.
- Add your carmel and mix for 2 minutes until smooth and fluffy
Update: I shared this post on several link up parties, so many great recipes were shared clink on the links below to check them out.