While not as disastrous as the chocolate coconut muffins I attempted a little while back, this particular effort was pretty underwhelming. The idea is solid—apples + caramel (in mini cupcake form) = it’s fall, son!—but, I think I was a little sloppy with the preparation. The cupcakes themselves were all over the place in terms of size and consistency and the frosting was oversalted.
However, they certainly make for a pretty picture. Which, all things considered, is a positive takeaway. Just need to work on refining the recipe (and/or paying closer attention) and they should taste as good as they look.
INGREDIENTS (Slightly modified from Sally’s Baking Addiction)
- 1 and 1/2 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1/3 skim cup milk
- 2 teaspoons vanilla extract
- 3 small apples, peeled and finely chopped (I shredded ’em. No bueno.)
SALTED CARAMEL FROSTING
- 1/2 cup (1 stick) unsalted butter
- 1 cup dark brown sugar, packed
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 2-3 cups powdered sugar, sifted
- Preheat oven to 350 degrees and prepare a 4 x 6 mini muffin tin with your favorite decorative liner.
- In medium mixing bowl, whisk together baking powder, baking soda, salt, cinnamon, and flour.
- Beat together butter and sugars until smooth. I used my stand-up mixer because I am lazy and it makes everything easier.
- Add eggs. one at a time, until completely incorporated into mixture.
- Add milk and vanilla extra until completely combined.
- Fold in flour mixture until thoroughly combined.
- Fold in apples until batter, making sure they’re completely incorporated. I’m pretty sure I failed to do this.
- Portion batter in prepared muffin tin and bake for 20 – 25 minutes.
- Once finished (do the ol’ toothpick insert thing), remove from oven and allow to completely cool on a wire rack.
- In a medium saucepan, melt the butter over medium heat.
- Add cream and sugar, stirring constantly until completely dissolved.
- Add salt and continue cooking for 2 – 3 minutes (mixture will thicken). DO NOT OVERCOOK OR USE TOO MUCH SALT.
- Remove from heat and allow to cool.
- Using a hand mixer, add powdered sugar until desired consistency.
- Put that your frosting in a piping bag create decorate cupcakes that taste better than they look.