Caramel Apple Cupcakes

(Makes about 12 cupcakes)

INGREDIENTS

For apple cupcakes

3 large granny smith 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

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
4 cups powdered sugar, sifted

For caramel drizzle

1/2 cup evaporated milk
4oz individually wrapped caramels, unwrapped
green decorating sugar

INSTRUCTIONS

To make cupcakes

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.
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.
[NOTE: I used a plastic squeezy “ketchup” bottle to drizzle the caramel. It’s easy and you can save the leftovers!]

To assemble cupcakes

Fill piping bag with frosting and use a star tip to pipe onto cupcake. Sprinkle green colored sugar on top. Garnish with caramel drizzle.

Recipe Credit: I Heart Cuppy Cakes