Adapted from Everyday
1-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
1-1/2 cups chewy caramel candies
1 Tablespoon heavy cream
Preheat oven to 350o F. Line a cupcake pan with baking
liners. In a large bowl, whisk together the flour, baking powder,
cinnamon and salt. Grate your apples to ensure you'll get apple with
every bite of caramel. In a medium bowl, whisk together the eggs,
brown sugar and granulated sugars until smooth. Whisk in the oil and
vanilla. Stir into the flour mixture until just combined; stir in the
apples.
Spoon the batter into the prepared pan until almost full. Bake until
golden and a toothpick inserted in the center comes out dry, 25 to 30
minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream.
Microwave in 30 second intervals, stirring between each one until
caramel is melted and smooth. Dip cupcakes upside down into caramel
and let cool.
- Recipe courtesy of noblepig.com.