My daughter Erica, wanted to come over and bake with me yesterday. Of course I said yes!!! I told her to pick anything she wanted to bake and just let me know so I can have all the ingredients in advance. When she called to tell me that Caramel Apple Cupcakes was her choice, I was so excited. I love baking cupcakes, and I love apples and caramel. What could be better besides spending time with her????
This recipe was so easy. There is only thing I would possibly change. Instead of spreading the caramel over the cupcakes like you would do with icing, I would drizzle the caramel on top. This is my personal preference, however. The apple cake was so unbelievably moist and delicious, that a lot of caramel wasn’t needed. But a drizzle of caramel on top would be perfect. The cake is not too sweet, which makes it that much better.
I think the trick to keeping this cupcake good, is making sure the caramel doesn’t get too hard. After keeping the cupcake wrapped up all night, thus keeping it air tight, made the caramel icing softer this morning. Also, one way to make the caramel softer is to add more heavy cream to the recipe. One thing for sure, if you keep this cupcake open to air, the caramel will really stick to your teeth, which you may love. But if you don’t want all that candy coating your teeth when you smile, wrap this delicious cake good.
This recipe was in the current addition of “ Everyday with Rachel Ray”, October 2010. This recipe is on page 126.
No comments:
Post a Comment