Cupcake Project #37: Pumpkin Cupcakes

As Fall continues I'm craving seasonally appropriate foods like squash, pumpkin, nuts, and apples. I adore Laura Vitale and her videos. Imagine my excitement when I saw her recipe for pumpkin cupcakes! These gems are super simple and super sweet- I'm sure. Enjoy Cupcake Lovers!

Cupcake Project #36: Apple-Pie Cupcakes

With the weather changing and leaves falling, it's safe to say that Fall is officially here. Aside from the taste of caramel apples and picking out my Halloween costume, I dig fall for the new flavors that it brings! Apple cinnamon, caramel apple, pumpkin, cranberry, etc. This recipe combines the sweet and comforting smell of apple pie with my beloved cupcakes! Created by inspired.net, this recipe allows for my cooking and baking skills to come together...and I like that. Enjoy Cupcake Lovers! 


Want to find more recipes and cupcake projects? Pick-up a cookbook, or two from Amazon.com

                            

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.