Day 57 – Caramel Apple Cupcakes

26 Sep

It’s Tip Thursday again!!  I hope you enjoy the tip and, as usual, let me know what your favorite tips are!!

As promised, here are some more details, in case you’re curious.  The protein in each flour is what determines the density of your baked goods.  This varies (as shown below) from bread flour, which produces the most dense baked goods, to cake flour, which produces the lightest.

– Bread Flour: 14-16% protein

– All-Purpose Flour: 11% protein

– Pastry Flour: 9% protein

– Cake Flour: 7-8% protein

Also, here’s the DIY tips for substituting flours:

– Using All-Purpose instead of Cake flour – for each cup of Cake flour that’s called for, you can substitute 1 cup of All-Purpose flour, minus 2 tablespoons, plus 2 tablespoons of cornstarch.

– Using All-Purpose instead of Self-rising – for each cup of Self-rising flour that’s called for, you can substitute 1 cup of All-Purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Okay, now it’s cupcake time!!

Clearly, Fall is upon us.  And, clearly, I am ready to jump in.  These Caramel Apple Cupcakes (recipe below from My Recipes) are no exception!  I mean, what goes better with a lovely Fall day than a tasty Caramel Apple?!

Apple-Cupcake     Mini-Apple-Cupcake

The cakes are very muffin-esque.  But, they’re pretty much all apple.  Next time I would maybe use half the apple, cause I don’t really get as much of the cake as I’d like to.  It also tastes a bit more like a sweet muffin than like a cupcake.

Caramel-Frosting

The frosting is extremely thick and very stiff.  (Note: I needed to beat it on high speed for it to not be a crumble.)  It has a very strong caramel flavor but is not overly sweet.

Caramel-Apple-Cupcake     Mini-Caramel-Apple-Cupcake

Together they totally taste like a caramel-apple dessert!  I’m missing a major crunch factor – it tastes so much like an apple pie or an apple crumble, that I want the crumble or the crunch of a pie crust.  It doesn’t scream dessert.  It’s somewhere on the border of a muffin and a cupcake.  (That’s probably due to the oversweet muffin craze.)  This would be a great Sunday brunch cupcake – it’s can definitely be a dessert, but for those people who don’t want a “dessert” at brunch, these are also totally justified as a muffin-like-dessert!

(Note: Since the caramel in the frosting needs to chill for an hour, I’d suggest making the caramel, then the cupcakes, then the frosting.  Just to save a little time.  I’d also chop the apples really, really small for the minis. Since they end up being mostly apple.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 4.5 (recipe called for crab apples, but I couldn’t find any, so I improvised)

– Ease of Making: 3.5 (while the waiting for the caramel is tedious, the overall process is quite easy)

– TOTAL: 18

Caramel Apple Cupcakes (recipe from My Recipes)

Ingredients

  • Fresh Apple Cake:
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose soft-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 4 large Granny Smith apples, peeled and chopped
  • Paper baking cups
  • Vegetable cooking spray
  • Old-Fashioned Caramel Frosting:
  • 1 cup butter
  • 1 (16-oz.) package dark brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 4 cups powdered sugar
  • Toppings:
  • Toasted pecans
  • Fresh crab apples (optional)

For directions visit My Recipes.

*Tomorrow: S’more Cupcakes*

2 Responses to “Day 57 – Caramel Apple Cupcakes”

  1. Nancy M. September 27, 2013 at 12:01 am #

    I learn something new every day–and today I learned about flour from you!! Thanks, Leslie!!!

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