The morning began with a three hour power outage….a transformer exploded down the street. I had just started to heat up soup for school lunches. With an electric stove, that was no longergoing to happen. Since Oregon mornings, especially this one, can be very dark and dreary, at 7:30 AM it was almost pitch black in my kitchen.
With two kids holding flashlights, I whipped up some sandwiches last minute and off to school they went. I remained home in the dark contemplating what I would do with my already derailed day.
I ended up taking my 5 mile walk and thinking about what sinful treat I would bake, sometimes I wonder why I exercise. Honestly, why I would bake anything is beyond mewhen we have pounds of Halloween candy, a MarionberryPie and chocolate cupcakes sitting around from last night’s festivities. But whatever, these cupcakes are fabulous and worth every ounce of flab they will put on my bottom.
They truly do taste like caramel apples, minus the sour apple taste. They are fabulous and you must try them…soon.
I’m seeing this on a Thanksgiving dessert buffet….yes I am.
Preheat oven to 350o F. Line a cupcake pan with baking liners.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
Grate your apples to ensure you’ll get apple with every bite of caramel.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugars 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 in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.
Enjoy these in all their oozing fabulousness!
One Year Ago: Weekend Fun