Apple Crisp Cupcakes
- 1 1/2 C. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 C. granulated sugar
- 1/2 C. unsalted butter, melted and cooled slightly
- 2 eggs
- 1/2 tsp. vanilla
- 1/3 C. milk
- 1 apple, peeled, cored and diced
- 3/4 C. packed light brown sugar
- 1 tsp. ground cinnamon
- 3 Tbs. unsalted butter, at room temperature
- Pinch salt
- Caramel Frosting:
- 1 C. whipping cream
- 1/2 C. packed light brown sugar
- 1/4 C. light corn syrup
- 1 Tbs. unsalted butter
- 1/4 tsp. salt
Preheat oven to 350 degrees. Line muffin pan with paper liners.
To make batter, in a small bowl, mix together flour, baking powder and salt. In a large bowl, whisk together sugar, butter, eggs and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in apple.
To make streusel, in a bowl, whisk together brown sugar and cinnamon. Add butter and rub in with fingertips until mixture holds together in small, moist clumps.
Scoop about half of the batter into prepared pan. Sprinkle streusel over batter. Scoop remaining batter over streusel. Bake in a preheated oven for 20-25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with Caramel Frosting.
To make frosting, in a heavy saucepan, combine cream, brown sugar, corn syrup, butter and salt. Heat over medium-high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted. Reduce heat to medium. Cook, stirring often, for 10-15 minutes or until thickened. Remove from heat. Stir until smooth and pour into a bowl. Let cool in bowl, stirring occasionally. Caramel will thicken further as it sits and cools. Stir cooled caramel well and spread or spoon over cooled cupcakes.
Yield: 12 cupcakes
From: "125 Best Cupcake Recipes" by Julie Hasson