Sunday, August 8, 2010

Caramel Apple Cupcakes

by the Editors of Publications International, Ltd.

Yield: Makes 24 cupcakes
1 package (18-1/4 ounces) butter or yellow cake mix, plus ingredients to prepare mix
1 cup chopped dried apples
Caramel Frosting (recipe)
Chopped nuts (optional)

1. Preheat oven to 375°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.

2. Prepare cake mix according to package directions. Stir in apples. Spoon batter into prepared muffin cups, filling 2/3 full.

3. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

4. Prepare Caramel Frosting. Frost cupcakes. Sprinkle cupcakes with nuts, if desired.

Caramel Frosting
3 tablespoons butter
1 cup packed light brown sugar
1/2 cup evaporated milk
1/8 teaspoon salt
3-3/4 cups powdered sugar
3/4 teaspoon vanilla

1. Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm.

2. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.

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