- 12
Ingredients
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Preparation
Step 1
Directions:
Arrange a rack in the upper
third of the oven and preheat to
350°. Line a cupcake pan with
baking liners. In a large bowl,
whisk together the flour, baking
powder, cinnamon and salt.
In a medium bowl, whisk
together the eggs, brown sugar
and granulated sugar until smooth.
Whisk in the oil and vanilla. Stir
into the flour mixture until just
combined; stir in the apples.
Spoon the batter into the prepared
pan until almost full. Bake until
golden and a toothpick inserted in
the center comes out dry, 25 to
30 minutes. Transfer to a rack to
cool completely.
In a small, microwavable bowl,
combine the caramels and cream.
Microwave for 1 minute at medium
power, then stir; repeat in 30-second
intervals until melted and smooth.
Let cool. Spread the frosting
generously on the cooled cupcakes.