2 cups sugar
1 cup canola oil
4 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 cups grated apple (I used gala)
1 recipe Caramel Filling (recipe to follow)
1 recipe Vanilla Bean Cream Cheese Frosting (recipe to follow)
Preheat oven to 350 degrees. Prepare cupcake tins with liners.
Whisk flour, salt, baking powder, baking soda, cinnamon and nutmeg in a medium mixing bowl, until well combined.
In the bowl of a stand mixer (or electric mixer) mix together the sugar, oil, eggs an vanilla. Add flour mixture. Add apples and mix well.
Fill cupcake liners 2/3 full with batter. Bake until a toothpick inserted comes out clean, 18-22 minutes. Mine take 20 minutes.
Allow cupcakes to cool for 10 minutes in pan, then transfer to a cooling rack and allow cupcakes to cool completely. Fill with caramel filling. Using the tip of a pairing knife. Cut a cone in the center of the cupcake, about 1" in diameter. Add filling to hole. Cut off the top portion of the cone and place it back on top of the cupcake and frost cupcakes with Vanilla Bean Cream Cheese Frosting.
1/2 cup butter (unsalted)
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups powdered sugar
Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.
Vanilla Bean Cream Cheese Frosting
½ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 vanilla bean, seeds scraped out
2 cups powdered sugar
¼ teaspoon salt
In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla beans until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.
Recipe printed from http://TheSlowRoastedItalian.com
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