Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup finely chopped apples
- 1/2 cup caramel sauce
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the milk, until batter is smooth.
6. Fold in chopped apples.
7. Fill each cupcake liner 2/3 full with batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Let cupcakes cool completely before piping or spreading caramel sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 38-40 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 260
Fat: 11g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 200mg
Carbohydrates: 38g
Fiber: 1g
Sugar: 26g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Any type of milk can be used instead of regular milk.
- Any type of apple can be used, but Granny Smith apples are recommended for their tartness.
- Homemade or store-bought caramel sauce can be used.
Variations:
- Add chopped walnuts or pecans to the batter for extra crunch.
- Top cupcakes with whipped cream or cream cheese frosting instead of caramel sauce.
- Add a pinch of ginger or cloves to the batter for extra spice.
Tips and tricks:
- Make sure butter is softened before creaming with sugars.
- Do not overmix batter, as this can result in tough cupcakes.
- Use a piping bag and tip to pipe caramel sauce onto cupcakes for a neater appearance.
Storage instructions:
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Cupcakes can be stored in the refrigerator for up to 5 days.
- Cupcakes can be frozen for up to 2 months.
Reheating instructions:
- Let cupcakes come to room temperature before reheating.
- Reheat in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-7 minutes.
Presentation ideas:
- Place cupcakes on a decorative platter or cake stand.
- Drizzle additional caramel sauce on top of cupcakes for a more decadent look.
Garnishes:
- Chopped nuts
- Cinnamon sugar
- Apple slices
Pairings:
- Hot apple cider
- Vanilla ice cream
Suggested side dishes:
- None needed, as cupcakes are a dessert.
Troubleshooting advice:
- If cupcakes are too dense, make sure not to overmix batter.
- If cupcakes are too dry, try adding more milk to the batter.
- If cupcakes are too moist, try reducing the amount of apples in the batter.
Food safety advice:
- Make sure to wash and dry apples before chopping.
- Store cupcakes in an airtight container to prevent spoilage.
Food history:
- Caramel apples have been a popular fall treat in the United States since the early 1900s.
- Cupcakes originated in the United States in the late 19th century.
Flavor profiles:
- Sweet
- Tart
- Spicy
- Decadent
Serving suggestions:
- Serve cupcakes as a dessert after a fall-themed meal or as a treat for a Halloween party.
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Taste: Sweet, Caramelized, Fruity, Moist, Rich