Sprinkles Spooky Cupcakes & Boo Box

Photo courtesy of Sprinkles

From October 8th through October 31st, Sprinkles will be selling their Halloween Boo Box filled with vanilla milk chocolate, red velvet, black & white and caramel apple cupcakes. Each cupcake is topped with a Sprinkles ghost or Boo sugar decoration. In addition Sprinkles will be selling their Caramel Apple cupcakes until Halloween. The caramel apple cupcake is a spiced apple cake chocked with granny smith apple chunks, and topped with buttery caramel cream cheese frosting made complete with a Sprinkles Boo topper. 

Pick up yours today...or call ahead and get curbside service (eligible for orders of one dozen or more). 

Photo courtesy of Sprinkles

Crumbs Bakery: Caramel Apple Cupcakes

Crumbs Bakery (43 West 42nd Street, NY Times Square)
Flavors: Caramel Apple 
Cost: $3.85
Score: 3.0

Crumbs in Times Square

Although I disavowed Crumbs in a previous review, on this sunny afternoon in Times Square I would try them again. Walking into the petite shop I was greeted with several cupcake flavors and food choices. Although Crumbs is known for their cupcakes, they are a bakery that serves other baked goods such as danishes, mini cheesecakes, brownies, and cookies. 

Crumbs had great variety

I came across two fun cupcakes that caught my attention: the red velvet delicious (a red velvet cupcake decorated to look like an apple with a green stem) and a caramel apple cupcake (an apple spice cupcake topped with caramel and butter cream frosting with a protruding wooden stick). I decided to go with the caramel apple cupcake alone. 

Red Velvet cupcakes shaped like apples

My total was $3.85 which isn't bad for such a sizable cupcake. The young lady who waited on me was very kind. She even looked up the address for another bakery on her iPhone after ringing me up. 

Grabbing my cupcake I was a bit hesitant because everything within me wanted it to be good so that I could change my original opinion of Crumbs. They were already winning in the flavor category (I love caramel apples) so I had to put this baby to work.

Flavor of the week: Caramel Apple

Dipping my spoon into the large cake and sliding it downward revealed chunks of apple, spices, and a cream cheese frosting underneath the thick caramel. Holding it to my mouth I thought, "this better be good" and it was. The cupcake was bursting with real apple flavor complemented by the caramel. The cream cheese rounded out the fairly textured cake making it sweet and moist. The stick even acted as a sufficient anchor to the heavy cupcake. 

My treat...caramel on top with apple chunks in the middle

All in all I dug the cupcake and my experience at Crumbs was favorable. I can't say that it is one of my top five but in a pinch, I may see myself stopping by to try some of their other flavors. 

                           

Cupcake Project #33: Caramel Apple Cupcakes

photo courtesy of RachelRay.com

Now that Fall is officially here, I'm in the mood for caramel apples. My favorite treat can only be found during this time of year when changing leaves, going back to school, and dusting off leather boots is apropos. In the spirit of Fall, I wanted a fun recipe that would get everyone in the mood. What's better than caramel apple cupcakes? Further this easy-peasy recipe is by one of my favs, Rachel Ray! Enjoy!

Ingredients

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 rome apples (about 1 pound), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon heavy crea
  m

Directions

1. Arrange a rack in the upper third of the oven and preheat to 350 degrees . Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Find the original recipe here.