These unique cupcakes were in the October issue of the Rachael Ray magazine. There was something appealing about them, so I decided to whip up a batch today. Moist apple and spice cupcakes get a glorious crowning of rich caramel frosting. What's not to like?
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Here are the grated apples getting ready to be mixed into the brown sugar and spice batter.
I used my new grater from Ikea and the apples were a whiz to slice. Plus, there's a handy bowl to catch everything.
The cupcake liners are filled almost to the top and go into the oven for 25 minutes.
They didn't puffy up like regular cupcakes, probably from the heaviness of the apples, but they did turn a nice caramel color.
After the cupcakes cool, they get a generous topping of caramel frosting.
I love the sweet salty combo, so I sprinkled some flaked sea salt on top of mine. I also grated some fresh nutmeg on a few and that was tasty too!
I'll post the recipe soon. If you have a copy of the magazine, these are definitely worth making!