by Colleen | August 16, 2009 11:47 am
|You might think I’m a little premature in baking an item so suited to Fall weather, but there is something wonderful about the fragrance of cooked apple and cinnamon that I just couldn’t resist.|
When the air conditioner is on and it’s overcast it’s easy to overlook the fact that the temperature outside is actually in the upper 90s.
I saw a photo of an upside-down caramel apple cupcake on Flickr made by 4GoodnessCake and thought they looked easy enough to make, which they were. For some reason I decided to chop up my apples when the ones I saw online had used a ring of apple. The ring would have been far easier to get out of the pan I’m sure and probably would have made a more traditional flat bottom shape. I had to scoop out some of the apple chunks and reposition them on the cupcakes. But as they cooled they set up well and stayed where they were put.
|I used a recipe for Applesauce-Spice Cake from my Betty Crocker Best of Baking book. The spicy cake with added applesauce was great coupled with the cooked apple I placed into the pan before the cake mix.
Step 1 – Cook the Apples
This recipe test yielded enough batter for two dozen cupcakes but I only had enough cooked apples for one dozen so the remainder are just plain old spice cakes.
Step 2 – The Cake Batter
Seriously people, if you want to use a box spice cake mix – DO IT! I’m all about convenience and sometimes we just don’t have the time to do it from scratch. Yeah, yeah, I know purist bakers are rolling their eyes… 🙂
Preheat oven to 350F (180C) degrees. Beat all the ingredients together in your mixer on low speed, scrape the bottom to ensure no dry ingredients are sitting down there for about 30 seconds. Then beat on medium high for around 3 mins until batter looks relatively smooth.
You can now add this batter on top of your cooked apples in the cupcake pans, filling each hole to about 2/3 full. I use a quarter cup measure to try and get some uniformity in my cupcake size.
Bake for around 20 minutes or until the cake springs back when touched with a fingertip. They will look brown due to the spice cake mix but don’t let them get too dark. When cooked, cool in the pan for approximately ten to fifteen minutes. I used a large spoon to remove mine from the pan, scooping up the apple and sauce that stayed in the pan.
Have your cupcake papers sitting on the cooling rack and place each cupcake apple side up in the papers. I drizzled on any syrup and apple left in the bottom of the pan. Let cool. You can decorate any way you wish. These were good the next day cold out of the refrigerator or heated in the microwave with a scoop of vanilla icecream and some caramel sauce.
If you have any questions do not hesitate to comment here or email me.
Happy happy baking!
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