Joanne and Adam Gallagher, from InspiredTaste.Net, just came up with the most delectable fall-themed cupcakes known to man! They call them Apple Cinnamon Caramel Cupcakes and not only do they look amazing, they’re a piece of cake to make!
Follow the steps below to indulge in the one of fall’s best treats.
All You Need Is:
an eight-hole metal muffin tin
one standard kitchen knife
4 medium-sized Granny Smith apples
1 fresh lemon
¼ c. flour
¼ c. brown sugar
¼ c. nuts
2 Tbsp. melted butter
pre-packaged cinnamon rolls
Heat oven to 400 degrees fahrenheit. Grease each cup of your muffin tin with a thin layer of coconut oil.
Step 1: Take your four medium-sized green apples and cut them into small cubes and place in large bowl.
Step 2: Use your carrot peeler to slice the skin off all of your apples.
Step 3: Cut the lemon in half and use it to to cover your apple slice with the acidic juice to keep them from browning while you prepare the rest.
Step 4: Toss cinnamon on top of the apples and throw the whole mixture into a large saucepan over low heat, stirring gently for about 5-10 minutes, until fully warm. If your apples begin looking dry, add light drops of coconut oil, and add the remainder of the lemon. Continue stirring.
Step 5: Once the apples are warm and slightly browned, remove from heat and set aside to cool.
Step 6: Mix together flour, brown sugar, nuts (of your choice, though we recommend walnuts or almonds), and softened butter. Combine until crumbly.
Step 7: Remove your pre-packaged cinnamon rolls and flatten them to be about ¼ ” thick each and round.
Step 8: Press the flattened dough into each oiled indent in your cupcake pan.
Step 9: Cover with the chopped apples.
Step 10: Sprinkle your flour, brown sugar, nuts and butter mixture on top or the apples evenly, pressing lightly.
Step 11: Slide tray into oven and cook for 10-12 minutes.
Step 12: Allow cupcakes to cool.
Steph 13: Now your delicious cupcakes are ready to serve with whip cream and caramel sauce drizzled on top. Yum!