Delaney Van Dyke

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121

Makes 24 cupcakes
1 stick unsalted butter, room
temperature (plus more for coating muffin pans if needed)
21⁄2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground allspice
1⁄2 teaspoon salt
2 large eggs, room temperature
1 cup white sugar
1 cup brown sugar
3⁄4 cup buttermilk
3 cups grated green apple (about
4 medium, peeled and cored)

For the vanilla frosting:
2 cups confectioners’ sugar
2 tablespoons butter, softened
2 tablespoons whole milk
1⁄2 teaspoon vanilla extract

For the caramel sauce:
20 Kraft caramel pieces, unwrapped
1⁄2 cup whole milk

Preheat oven to 375 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, baking powder, cinnamon, nutmeg, ginger, clove, allspice and salt; set aside.

Beat the butter, white sugar and brown sugar with an electric mixer in a large bowl. Add the room-temperature eggs, 1 at a time. (Blend first egg into the butter mixture before adding second egg.)

Stir in the buttermilk and grated apple after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20-25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the frosting.

In a bowl, combine all frosting ingredients. Beat on medium speed until smooth and fluffy. Spread over cooled cupcakes or use an icing bag and decorate.

Microwave caramels and milk in large microwaveable bowl on high 3 to 31⁄2 minutes or until caramels are completely melted, stirring after each minute. Using spoon, drizzle sauce over iced cupcakes.

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