Caramel Appletini Cupcakes

By kayjayjohnson

Ingredients

• For apple cupcake
• 2-3 apples, granny smith* (I used 3 apples)
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 teaspoon vanilla
• green food coloring to desired color
• You can probably substitute with equivalent amt of applesauce but I have not tried it yet
• For caramel apple frosting
• 4 tablespoons butter
• 1/2 cup packed dark brown sugar
• 4-5 tablespoons milk
• 3-4 teaspoons apple vodka, to taste (I used 4 tsp Smirnoff)
• 4 cups powdered sugar, sifted
• For caramel drizzle
• 1/2 cup evaporated milk (I substituted with heavy cream)
• 4 oz individually wrapped caramels, unwrapped (I used about 16 Wether’s chewy caramels)
• green decorating sugar

Details

Adapted from iheartcuppycakes.com

Preparation

Step 1

To make cupcake–
Preheat oven 350F.

Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.



[NOTES: If you don't have granny apples on hand, you could probably substitute 1 cup of applesauce. I might have to try that next time.]

Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine. Crack the eggs into a separate, medium sized bowl and beat. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.



Combine the wet and dry ingredients until all ingredients come together.

Scoop into cupcake liners. Bake for 20-22 minutes, until a toothpick comes out clean.

To make frosting–
Melt butter in a small saucepan over medium heat. Add brown sugar and 4 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly.

Combine butter mixture and apple vodka in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add last tbsp milk, 1 TEAspoon at a time, beating until spreading consistency. (You might not use all of the last tbsp.)

To make caramel drizzle–
Combine evaporated milk and caramels in a saucepan over medium heat. Cook stirring frequently until caramels are melted and the mixture is smooth. Let cool for a few minutes before putting it in a piping bag (or ziplock bag with a small snip cut off in the corner) and slowly drizzle over cupcake.

[NOTES: I used my plastic squeezy "ketchup" bottle to drizzle the caramel b/c its much easier and if there's leftovers I can save it!]

To assemble cupcakes—
Use a spatula to frost a layer on the cupcake. Pat green decorating sugar around bottom rim of frosting. Fill piping bag with frosting and use a 1M star tip to pipe onto cupcake. Garnish with caramel drizzle.