Day 8 already!!! Today I made a project using Alison the Witch from Tiddly Inks.
She is colored with spectrum noir markers. I love that image!!! Blog roll is on the side bar and the rules and regulations are in a tab up above!!!
This year I am doing another post for Get Your Crap Together's 31 Days of Halloween but this year I am doing a recipe!! A few years ago I made Caramel Apple Cupcakes for the Tea Party under the Harvest moon blog hop and everyone loved these cupcakes, even Rainey the Basset Hound. Seriously I made them and had them on a cake stand on the island and while we were gone she pulled it off the island and proceeded to eat 10 cupcakes cause we ate 2 already.. I have no idea how she didn't eat the glass that broke when the cake plate came down but she didn't!! She did cut her paws but that didn't stop fat girl from eating what she wanted!!! Anyway that was like I said a few years ago and this time I will make sure they are where she can't reach them!! Anyway that was the last time I made the cupcakes because soon after, like two weeks, I found out I had type two diabetes... kinda sucks but I am dealing with it!! Anyway when the opportunity came for me to make a recipe for this blog I ask the family what they wanted and they all said Caramel Apple Cupcakes!! So that is what we are going to have!!!
Caramel Apple Cupcakes
1 1/4 cups flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
zest of one lemon
juice of half a lemon
1 lb apples chopped( usually 2 apples)
1 1/2 cups chewy caramel candies(about 25)
1 tbsp. heavy cream
Preheat oven to 350*. Prepare muffin pan by lining with baking liners.
In a large bowl whisk together the flour, baking powder, cinnamon, lemon zest and salt. Set aside.
Shred or chop the apples into a small bowl and toss with the lemon juice. Set aside.
In a medium bowl whisk together the eggs and sugars until well blended, then whisk in the oil and vanilla.
Stir the wet mixture into the dry mixture until well blended. This will be thick.
Add in the apples until just blended.
Fill the lined muffin cups with the mixture, a little less than 1/3 cup each.
Bake for 25 to 30 minutes until done. Let cool slightly in the pan then move to a cooling rack...It is very important that they are completely cool!!!
Once cool combine the caramels and the heavy cream in a bowl and microwave for 1 minute. Stir. Microwave for 30 seconds more. Stir, keep stirring, you will come to a point where you say screw it I am done, it's going on lumpy, but don't give up, keep stirring until it's smooth.
Then spoon on top of each cupcake!!!