Wednesday, 14 March 2012

Caramel Apple Cupcakes on New Years!

Caramel Apple Cupcakes on New Years!

Happy New Year’s everyone! It’s New Year’s Eve and I’m going to be staying up till midnight tonight and I don’t want to sit and do nothing, So I thought how about cupcakes for New Year’s! Can’t get better by starting the year off with a Caramel Apple Cupcakes. Here is the recipe to start of your new year!

                      Flour,Baking powder,Cinnamon, and salt. Set aside

               Place the butter in an electric mixer and stop to add sugar

Add one-third of the flour mixture and alternate with the hot water. It’s also important to add the flour and water by little by little
                                     Fold in the grated apples

                            Can you smell the Caramel? I can!
                  Butter,Confectioners sugar,Pure vanilla extract,Cream cheese

                        This is how your frosting should look like. Light and fluffy

                           Get your piping bag ready! Time to frost!

Makes 18 cupcakes

2 1/2 cups all-purpose flour
3 tsps baking powder
1 tsps ground cinnamon
1/2 tsp salt
16 tbsp butter
2 cups sugar
1/3 hot water
4 large eggs,at room temperature
2 1/2 cups freshly grated apples (4 to 5) I use Gala but you can use
your favorite type

1: Preheat oven to 350f. Line cupcake pan with twelve paper baking
cups, And a second pan with six baking cups.

2: Sift together the flour,baking powder,cinnamon, and salt on a sheet on parchment paper or wax paper and set aside.

3: Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. beat on medium speed until fluffy. Stop to add the sugar; Beat on medium speed until well incorporated,
approximately 3 to 5 minutes.

4: Add the eggs one at a time, mixing slowly on medium speed, after each addition. it’s important to add them one at a time so they will
completely incorporate into the batter and you don’t have too much weight on your batter at once. This will collapse all the little air
bubbles you created when you creamed the butter and sugar.

5: Reduce speed to low. At this stage, it’s always important to mix slowly and as little necessary since you don’t want to traumatize your
batter. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the hot water, beating until well
incorporated. Add another third of the flour mixture, Followed by one
third if the hot water. It’s important to add the flour and water
little by little like this, so that your butter does not have too much
weight thrown on it and that you allow each amount of flour and water to completely mix into the batter.Stop to scrape down the bowl as
needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until just combined.

6: Using a spatula, fold the grated apple into the batter. Take care not to over mix the batter. If you over mix the batter, the cupcakes will not be light and fluffy but instead very dense.

7: Use a standard size ice ice-cream scoop to fill a baking cup with batter, So the cups are two-grids full. Bake for 18 to 20 minutes( start checking at 15 minutes) Or until a toothpick inserted in the center of e cupcake comes out clean. After 5 minutes transfer cupcakes to a wire rack to cool completely for approximately 20 minutes

Vanilla cream-cheese frosting
4 tbsp unsalted butter
4 cups confectioners sugar,sifted
1/4 tsp vanilla extract
6 ounces cream cheese ( 6 ounces = 3/4)

Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high-speed at the very end for atleast 2 minutes to ensure that the frosting is light and fluffy.

For the caramel
2 cups sugar
1 tbsp water
12 tbsp unsalted butter
1 tsp vanilla extract
1 cup heavy cream

Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. AFter all the sugar has dis solved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. refrigerate for 20 minutes to thicken further before you use to fill or decorate.

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