Caramel Apple Cupcakes

Caramel Apple Cupcakes

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

Apple-Rhubarb Almond Crumble is ready and waiting for Spring and Summer.

Apple-Rhubarb Almond Crumble

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Almond Crumble

14 oz. Self-rising flour

11 oz. Brown sugar

1 cup Butter

2 oz. chopped toasted almonds

Filling

4 peeled, cored and thinly sliced Granny Smith apples

1 pint sliced rhubarb

3/4 cup sugar

3/4 tsp cinnamon

juice of 1 lemon

1/2 tsp. almond extract

1/4 cup flour

Preheat oven to 350 degrees.

In a large bowl combine the fruit, sugar, cinnamon, lemon juice, almond extract and flour. Toss to combine well; set aside.

Begin making the crumble. melt the butter. In a separate bowl combine the rest of the ingredients for the crumble. Stir in the butter. Lightly toss and place in the freezer until well chilled.

Place the fruit mixture in about a 1 1/2 quart dish and evenly spread out over the bottom. Remove the chilled crumble from the freezer and crumble over the top of the fruit. If there ‘s extra crumble mixture, refreeze any extra for a later use.

Place crumble-fruit mixture into the oven and bake for about 30 minutes or until the crumble is golden brown and filling is thick and bubbly.