Halloween Caramel Apple Cupcakes

Caramel Apple CupcakesI got a special delivery from the US last week that contained some amazing baking supplies, including Wilton icing decorations for Halloween and I couldn’t resist making a special recipe for these happy halloween pumpkins 😀

Caramel Apple Cupcakes

This is not a pumpkin recipe and actually, using grated apple you hardly taste the apple at all. Now I do wish I’d used the apple chopped into small cubes instead of grating to get more of the taste in the cakes, will do that next time.

Nevertheless the cupcakes still turned out delicious!

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes
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Servings Prep Time
12cupcakes 20minutes
Cook Time
30minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time
30minutes
Caramel Apple Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
12cupcakes 20minutes
Cook Time
30minutes
Servings Prep Time
12cupcakes 20minutes
Cook Time
30minutes
Ingredients
  • Caramel Sauce
  • 150 grams brown sugar
  • 50 grams unsalted butter
  • 5 tablespoons milk
  • Cupcake batter
  • 100 grams unsalted butter softened
  • 200 grams brown sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 120 grams plain flour
  • 100 grams self rising flour
  • 35 mililiters heavy cream
  • 115 grams caramel sauce
  • 1 green apple grated or chopped into small cubes
  • 1/4 teaspoon green food coloring
  • Caramel Frosting
  • 50 grams unsalted butter softened
  • 150 grams powdered sugar
  • 110 grams caramel sauce
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
Servings: cupcakes
Units:
Instructions
Prepare the caramel sauce
  1. Combine sugar, butter and milk in a saucepan.
  2. Place over high heat and bring to boil continuously stirring.
  3. Allow to boil for one minute, while continuing to stir. After a minute remove from heat.
Cupcakes
  1. Preheat oven to 160°C and line a 12-hole muffin tray with cupcake cases.
  2. Place butter and sugar in a mixing bowl and beat on medium high speed for about 5 minutes.
  3. Add vanilla and eggs one at time, mixing for 2 minutes after each addition.
  4. Meanwhile in a separate bowl combine the flours and sift it into the egg mixture in 3 steps, adding cream after the last addition.
  5. Divide the batter into two bowls, adding caramel sauce in one bowl and apple and green coloring in the second bowl.
  6. Place the batter in a duo piping bag and pipe into cupcake cases filling 3/4 full.
  7. Bake in preheated oven for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Leave to cool down on a wire rack before adding icing.
Frosting
  1. Place butter, vanilla and 50 grams of powdered sugar in a mixing bowl, beat for few minutes, then add the caramel sauce and mix until incorporated.
  2. Add remaining powdered sugar and salt and beat for 2 minutes, until smooth and creamy.
  3. Place the frosting in a piping bag with piping tip of your choice, then pipe over cooled cupcakes.
  4. Add your sprinkles/icing decorations on top.