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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CANDY APPLE CUPCAKES Recipe

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This recipe for CANDY APPLE CUPCAKES is from Connie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups all purpose flour
2 tsp baking soda
2 tsp pumpkin pie spice
½ tsp cinnamon
½ tsp salt
1 ½ cups unsweetened applesauce
1 cup packed light brown sugar
½ cup granulated sugar
½ cup unsalted butter, melted
½ cup sour cream
2 large eggs

Glaze
1 package (14 oz) 50 caramel candies
2 Tbsp heavy cream
Ice cream sticks


Garnish: Red Jimmie or sprinkles
Directions:
Directions:
Heat oven to 350 degrees You'll need 24 muffin cups lined with paper liners. Cupcakes: Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in a medium bowl.

Beat applesauce, sugars, butter, sour cream and eggs in a bowl with mixer or low speed just to combine. Beat in flour mixture until well blended.

Divide batter among muffin cups. Bake 30 minutes until a wooden pick inserted in cupcakes comes out clean. Cool in pan on wire rack for 5 minutes. Remove from pan. Cool completely.

Glaze, Heat caramels in a medium saucepan over low heat, stirring frequently, until melted, until melted. Add heavy cream and stir until combined. Cool 2 minutes. Working quickly, while mixture is still warm, spread top of each cupcake with 2 tsp of glaze. If glaze gets hard to spread, heat on low, stirring until more melted. Insert an ice cream stick into center and top with jimmies or sprinkles, if using. Place in a freezer for 5 minutes to set.

Note: Cupcakes should be glazed and served the same day .

 

 

 

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