Welcome to Chocolate Candy Mall's chocolate candy newsletter,
Caramel apple cupcakes are a great way to celebrate Autumn, Halloween, Thanksgiving, or any special occasion all year round. What a delicious way to enjoy some old favorite flavors without the added work of making homemade candy apples.
This time of year has always been one of my favorite seasons. I love the changing of the leaves, the weather starting to cool from the heat of summer, even the delicious smell of Autumn.
Living in Australia for several years now, I have to admit I really miss a good American fall or Indian summer! Never mind. There are still certain aspects of the season that I can enjoy - particularly the "taste of fall."
Apples, cinnamon, caramel, pumpkin - these tastes all bring back warm memories that come rushing through my mind. This year I was looking for a new recipe to bring me the flavors of fall and I found this wonderful Caramel Apple Cupcake recipe at MrFood.com. Giving credit where credit is due, this recipe/photo (and many other delicious ideas) belong to them.
Caramel Apple CupcakesDoesn't the idea of cupcakes that look and taste like caramel apples sound intriguing and fun? I sure do think so.
This is another one of those recipes that are easy to throw together and you don't have to make it from "scratch," unless you really want to.
What you'll need:
- One box of spice cake mix (If you can't get a spice cake box mix, you can use a yellow cake mix and add 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. clove, and 1/4 tsp. nutmeg to the mixture) Of course you can always use your own favorite cake mix recipe.
- 1 cup of chopped apples (Granny Smith is best)
- 35 Kraft Caramels (or the equivalent of your favorite caramel)
- 1/4 cup of evaporated milk
- 1/2 cup of peanuts (chopped up)
- 24 sticks for your apple cupcakes - craft sticks work great
How To Assemble:
- Preheat your oven to 350°. Prepare your spice cake mixture according to the package instructions or your favorite recipe. Stir in the chopped apples.
- Prepare your muffin pans by either buttering or using paper liners. Spoon your mixture into your muffin tins. You should have enough to make 24 cupcakes.
- Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. When they are done, let them cool on a wire wrack while you prepare the caramel topping.
- In a medium saucepan, combine the caramels and the evaporated milk over a low heat, stirring until completely melted and smooth. This should take about 5 minutes.
- Spread the caramel over the tops of your apple cupcakes and sprinkle with the chopped nuts before the caramel sets. You may even want to gently press the nuts into the caramel to be sure they stay where they are put!
- Insert your sticks into your caramel apple cupcakes just before you serve them. You can put them in earlier, but think about how you'll store them. You may not have a container tall enough - I don't.
Now isn't that a fun way to see out the end of Autumn? Yummy, too! If you experiment with this recipe yourself, do let us know. Take some photos and show them off on our Chocolate Candy Mall Favorites page. I'll keep my eyes out for yours!
A Tip For Using Excess Halloween Candy
There always seems to be SO MUCH candy left over around Halloween. Do you have leftovers from all that candy you bought to pass out to trick-or-treaters? Perhaps your own kids brought home far too much from their Halloween escapades.
I'm sure you don't want all that sugar to be consumed in one fell swoop. Not to worry! You can freeze the excess chocolate candy and use it over the coming months.
Pop all the candy in a freezer bag and into the freezer. Next time you want to make brownies, cupcakes, muffins, or cake, just pull out some of your frozen chocolate and chop it into bite-sized pieces.
Stir the chopped candy bars into your desired cake or brownie mix before baking, or even poke a piece into the center of each cupcake to create a delightful surprise when eaten.
***Extra Tip: Keep your eyes open for after Halloween candy sales. You can get some excellent bargains and use the candy in your Thanksgiving and Christmas dessert recipes.
In our next issue, I'm going to share a secret recipe for making your own homemade peppermint patties. I've always loved York peppermint patties. My maiden name happens to be York, though no relation to the candy (I wish!).
However, since I moved to Australia I can't get a York peppermint pattie unless I have them shipped in from overseas. I've discovered this secret recipe to make my own and I'm going to test it out and report back to you on how it turns out in the next Charmingly Chocolate newsletter. Until then...
Happy Autumn! Happy Winter!
I hope you enjoyed this issue of Charmingly Chocolate with the delicious Mother of all chocolate dessert recipe and other Mother's Day ideas!
If you have any feedback or comments you'd like to share with me, just reply to this zine and let me know. And don't forget to check out our new Chocolate Candy Mall Store. Buy some homemade goodies, or list your own for sale!
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