Tuesday, September 23, 2008

Caramel Apple Crumb Donut Cuppy Cakes

First of all, Happy Birthday to my amazing husband and happy first day of Fall. This is an amazing time of year and what better than caramel apples sandwiched in between light and airy cupcake batter? This recipe was inspired when my husband gave me his request for his birthday Kŭpkāks. I knew I had to do a little research for the donut part but the rest I have down. These were really fun to make and the cake rises so nicely! Give 'em a try. . .



Ingredients:



For donut cupcake:

(Recipe adapted from Laura Rebecca’s Kitchen Seen on I heart cuppycakes)


  • 2 cups flour

  • 1 Tbsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 2 large eggs

  • 1 cup low-fat vanilla yogurt (I used Yoplait Light Vanilla)

  • 2/3 cup packed brown sugar

  • 4 tbsp oil

  • 1 tsp vanilla

  • 1/2 can of Apple Pie Filling (I would have made this from scratch, since I don't care for canned fruit, but to have the Dunkin Donuts taste I opted for canned).

For Crumb Topping:
  • 1/4 cup Sugar
  • 1/4 cup Melted Butter
  • 1/4 cup Brown Sugar
  • 2 teaspoons Cinnamon


For Frosting:




  • 1 cup Homemade Caramel Sauce

  • 1 stick Butter, at room temperature

  • 3 cups Powdered Sugar

  • Whipping Cream


For Homemade Caramel Sauce:



(Marthastewart.com)




  • 1 1/4 cups Sugar

  • 1/2 cup Water

  • 1/2 cup Whipping Cream


Directions:



To make cupcakes—



Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not over mix; batter will not be smooth.



Divide a small amount of batter among the muffin cups and then add in about a tablespoon of apple pie filling, topping with additional batter. Bake until a toothpick inserted in one or two of the muffins come out clean, about 18 minutes. While the cupcakes are baking blend all the crumb topping ingredients together, when the cupcakes come out from the oven dip into butter and the sugar mix. Let cool and then frost.





For the Frosting:

Cream butter and one cup of powdered sugar together. Add in a small amount of cream to moisten, adding in one cup of caramel. Mix in remaining sugar and cream until your desired consistency. Frost to your preference, I used a 1m tip.

For Caramel Sauce:

Combine 1 1/4 cups sugar and 1/2 cup water in medium saucepan; bring to boil over medium-high heat. Brush down sides with damp pastry brush to prevent crystallization. Continue cooking, without stirring, until dark amber color. Remove from heat; slowly stir in cream with wooden spoon until completely smooth; set aside until cool to touch

YUMMERS! These were very tasty but I will admit (and so will everyone else that tried them) that the frosting was a bit too much, extremely sugary! I think next time I will try a less sweet frosting to compliment the tender cake. Enjoy!

1 comment:

Britney said...

Those look delicious!!!! You are such an amazing baker Melissa, we should all strive to be as creative as you! And a happy bday to Jim and your dad!