I have added the recipes to this post of my Caramel Apple Cupcakes from September, 2009. I know a little out of season BUT who doesn't love a caramel apple? The recipe is my green apple cupcake recipe and Martha Stewart's Caramel Swiss Meringue buttercream.
I have added to my original post you can go to it HERE.
September always reminds me of the yummy fall flavors that take over the baking world, especially apples. Living in Oregon I have discovered that there are more varieties of apples than I could have ever imagined. Baking with apples, making apple cider and all the wonderful spices that goes with and on of my personal favorites, ooey gooey caramel apples.
I love the combo of a tart, crisp green apple mixed with the salty, sweet taste of creamy caramel and a little bit of crunch from toasted pecans.
I started with a green apple cupcake. Jumbo of course. I used apple cider mixed with some extra frozen concentrated thawed for a nice apple flavor, used apple sauce instead of oil for moistness as well as more apple flavor and a dash of apple pie spice
I found these adorable ribbons in the $1 aisle at Target. One had red and green apples on it, another said , "Fall Fun" and another with stripes and another with sayings on it including , "Apple picking". They were perfect. I used Wilton cookie sticks I got at Michaels.
Still working on my cupcake photography.
The frosting is from Martha's Cupcake book. I am still on the fence about making swiss meringue buttercream. My heart belongs to Italian meringue but it didn't work with trying to make it caramel. At least not the way I was trying to make it. So I went with Martha's recipe. It flopped but instead of throwing it out I stuck it in my fridge to chill and I am glad I did. Chilling it made the flavor mellow out and taste more caramel like than toffee like. I wasn't terribly to thrilled with the swiss meringue - I have made it before and it flopped and no amount of mixing saved it - but this time it worked. I just have to perfect my caramel making skills so it has that deep caramel flavor. I drizzled caramel sauce over the pecans to add to that gooey goodness.
Next time I will use green liners so you can really see that green cupcake.
All in all I say these are a keeper on my list of cupcakes to make
Green Apple Cupcakes
Ingredients:
2 eggs
¾ cup apple cider or juice mixed with 2 tbsp of frozen apple juice concentrate
1/2 cup apple sauce
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon apple pie spice
1 tablespoon baking powder
2 cups Granny Smith apples peeled and shredded
a few drops green food coloring ( optional)
Makes: 10-12 jumbo cupcakes, 18-24 standard
Directions:
Preheat oven to 350°F.
Place paper liners in either two 12 cup regular muffin pans or two 6 cup jumbo muffin pans.
In large bowl, beat eggs with cider mixture, apple sauce and vanilla. In separate bowl, combine flour, sugar, baking powder and cinnamon. Add to egg mixture; stir just until moistened. Do not overmix. Stir in apples. Pour into prepared pan 1/2 - 2/3 full. Bake 18-20 (25 for jumbos) minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes; remove from pan and cool completely on a wire rack
Caramel Swiss Meringue Buttercream Ingredients
Makes 5 cups
1 1/4 cups sugar
1/3 cup heavy cream
6 large egg whites
Pinch of salt
1 pound (4 sticks) unsalted butter, softened and cut into tablespoon-sized pieces
1 teaspoon pure vanilla extract
Directions
Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.
