Thursday, February 3, 2011

Apple Spice Cupcakes with Caramel Spice Filling and Cream Cheese Frosting.

This is an adaptation from the cake recipe Crystal posted awhile back. I made these for YW's and they were super yummy!


CAKE:
1 cup sugar
1/4 cup butter
1 egg
2 peeled shredded apples
1 cup flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 salt
1/2 cup chopped walnuts or pecans (optional, I didn't add any nuts)

Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Spoon into muffin liners and bake for about 12-18 mins.

CARAMEL SPICE FILLING:
1 stick butter
1 1/2 cup sugar
3/4 cup evaporated milk
1 1/2 tsp vanilla
1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk. Bring to boil and cook until it reaches soft ball stage (stirring constantly). Remove from heat and add vanilla & nutmeg. Pour immediately from pan into another container with out scraping sides and let cool slightly. Once cooled pour into a pastry bag and fill cupcakes by sticking the tip of bag in the middle of the cupcake and squirting until it starts to come out of the top.

CREAM CHEESE FROSTING:
1 8oz pkg. cream cheese, softened
1/2 cup butter. softened
2 tsp. vanilla
about 4 C. powdered sugar
milk to thin out if necessary (can use the rest of the evaporated milk)
Beat cream cheese and butter until well blended. Add vanilla and mix. Slowly add in the powdered sugar (taste after you've added about 3 cups and then add till you like the taste). If you need the frosting to be thinner at this point for spreading or piping add a couple Tbsp. of milk until it gets there. I like to put it into a piping bag without a tip on it and just swirl from the outsides in!

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