1/2 cup (1 stick or 115g) unsalted butter, melted
1/3 cup (65g) granulated sugar
2/3 cup (135g) dark brown sugar
2 large eggs
1/3 cup (80ml) milk
2 teaspoons vanilla extract
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 small apples, peeled and finely chopped eg Granny Smith)
Salted Caramel Frosting
1/2 cup (1 stick or 115 g) unsalted butter
1 cup (200g) dark brown sugar, packed
1/3 cup (80ml) heavy cream
1/4 teaspoon salt
2-3 cups (240-360g) powdered sugar, sifted
- Preheat the oven to 350°F.
- Line a 12-count muffin pan with cupcake liners. Set aside.
- Whisk the melted butter and sugars together in a medium bowl until combined.
- Whisk in the eggs, one at a time, until smooth.
- Add the milk and vanilla, whisking until combined. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- Slowly add the wet ingredients to the dry ingredients and stir gently until combined.
- The batter will have a few lumps.
- Fold in the apple.
- Fill the cupcake liners three-quarters of the way full with batter.
- Bake for 21–23 minutes, rotating the pan halfway through baking.
- Remove from the oven and allow to cool completely before frosting.
- Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan.
- Once melted, add brown sugar and heavy cream.
- Stir constantly over medium heat until sugar is dissolved.
- Add salt. Allow to bubble for about 2 minutes.
- Remove from heat and allow to slightly cool.
- With an electric mixer, beat in powdered sugar 1 cup at a time, until you reach desired consistency.
- Frost cooled cupcakes and adorn with store-bought caramel sauce and sprinkles, if desired.
- Cupcakes stay fresh at room temperature in an airtight container for 5 days.
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