(This week’s recipe came from “Cupcakes Galore!” by Gail Wagman.)
I’m sooo behind! Eek! My job’s kept me really busy (I started daytime hours, so while I have a more normal schedule, it also means I have more time to read, watch TV or play video games rather than update my blog). But fear not, I haven’t missed a week of baking.
A few weeks ago, I made Apple Tarte Tatin Cupcakes. This is another cheater post, as I made these earlier this year to take on TV with me when Carmen Owens and I pimped CupcakeCampColumbus on a morning show. But these cupcakes didn’t really get their due, and I think they’re pretty fantastic, so here they are again!
The cake part of this cupcake is a pretty straightforward brown sugar cake:
The cool part comes with the apples:
The apples are sliced into 16 pieces and then fried in butter in a skillet. Tip: Make sure you get firm apples. I think I got Braeburns or something, but they started falling apart as soon as they hit the pan. I managed to salvage enough for the cupcakes, but it was a pain!
Once the apples had caramelized with butter and sugar, they were placed on top of the cooled cupcakes:
Meanwhile, I whipped up some caramel to drizzle over the apples. This caramel never quite thins out the way I think it should…it stays very thick and starts to harden as soon as it’s removed from the heat. But it tastes amazing:
My coworkers really enjoyed these cupcakes. The general opinion is that these are the best thing I’ve brought in so far.
Next up, Chocolate Malt Cupcakes for Halloween (posted just a few weeks too late!)
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