Caramel Apple cupcakes

HAPPY FALL!!!
Today is the first day of fall in 2012. 
I have been waiting for this day for weeks now.  Fall tends to be my most favorite time of the year.  The cooler but not cold weather is so wonderful!!  The only thing I hate about fall is that nature begins to go into hibernation and then comes on the ugly winter. With that aside there are so many good things about fall.  The changing of the colors, Apple cider, pie, pumpkin patches, corn mazes, and many other great things.
I wanted to start this fall off right with a Caramel Apple cupcake, YUMMY!!

The recipe is from the cook Book : Crazy about Cupcakes

Apple Cupcakes               Oven at 350 degrees F
1 1/2 cups Granny Smith Apples, peeled and grated
1 tablespoon Brandy (do not have to use) replace with Lemon Juice
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract

Extras
1 bag of traditional caramel candies
Caramel sauce
Butter cream frosting

Making the cupcakes
1. Preheat oven to 350 degrees F, put cupcake liners into pan ( now I have a special pan for this cupcake.  In the base of the cupcake pan there are spikes which are used to hold the caramel candies down.)
2.  In a small bowl combine grated apples and brandy or lemon juice, set in fridge until ready to use.
3.  In a separate bowl combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg.  Mix well together.
4.  Add the eggs, Veggie oil, and vanilla extract and mix until well combined.  Add the apple mixture and mix again.

For a normal pan:  Fill the cupcake liners 3/4 of the way.  Unwrap caramel candies and push into the middle of each cupcake.  Bake for 15 mins.
For the pan I have:
Place liners over the spike and fill with batter only a little bit into the base of the pan.  See picture:

 

Now unwrap caramel candies and press down onto the spikes.  These spikes help hold the candy in the middle of the cupcake.  Once candy is in place, cover with more batter.  Place into oven and bake for 15 mins. 

When the timer goes off remove from the oven and allow to cool completely.  Make your Butter Cream frosting recipe.  I have not found one that I love yet so I will not share one just yet here.

Fill a gallon zip lock bag with frosting, press to one corner and make into a piping bag.  Cut off the corner and  pipe onto the middle of each cupcake.  Then take a small spoon and make a hole in the middle of the frosting.  Fill with caramel sauce.

Then you are ready for the first part of fall!!! Go have a wonderful and blessed fall 2012!!!