Candy Apple Cupcakes

By Kelly Bogard

Do you have any special Halloween memories from growing up? For me, I’ll always remember Trick-or-Treating at our neighbor’s house down the street. He worked for Coca-Cola, and each year he gave us a full-sized candy bar and a can of Coke. It was way better than just a fun-sized piece of ordinary candy.

Another thing that sticks in my mind this time of year is Candy Apples. Maybe it’s because the color of caramel reminds me of the turning leaves or the sticky sweet smell that reminds me of the local fairgrounds. So, in honor of Halloween and this fall season, I decided to put a fresh spin on this fall favorite by making Candy Apple Cupcakes.

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For Candy Apple Cupcakes, you will need…
1 box spice cake mix
Ingredients from box directions
3-4 Granny Smith apples (peeled and diced)[/wpcol_1half] [wpcol_1half_end id=”” class=”” style=”vertical-align:text-top;”]

And for the icing, you will need…
1 stick salted butter, softened
1 (8 oz.) pkg. cream cheese, softened
20 caramel candies
3-4 cups powdered sugar[/wpcol_1half_end]

I experimented with this recipe and was really pleased with how they turned out. I even had some people from the office try them, and the response was overwhelmingly good. The cake is moist and fluffy and when you add the super sweet icing, it makes the whole thing shine.

First things first. Preheat your oven to 350 degrees Fahrenheit. Now combine the ingredients from the box directions. My mix called for eggs, water and oil.
Then, chop your apples into small pieces. I made mini cupcakes, so I chopped the apples extra small.
Mix them in with the prepared cake batter.
Scoop the batter into prepared muffin tins with liners. Fill to about 2/3 full. Bake for approximately 15 minutes for minis and 18 minutes for regular cupcakes. To test for doneness, insert a toothpick into the center of one of the cupcakes toward the center of the pan. If it comes out clean, they are done. Remove to cool on a wire rack.
While your cupcakes are cooling, combine the softened butter and cream cheese. Then heat your caramel candies in the microwave. This will only take a minute or so. Be sure to watch closely as it can overheat. Remove from microwave and quickly add to the frosting mixture. Continue mixing as you add the powdered sugar to thicken.
Now you are ready to ice your cupcakes. Sometimes you can’t get the caramel into the icing quick enough, and you may have a little that solidifies. Break up those chunks as best you can or remove them if they are too large. I used some of the larger pieces to garnish the tops of the cupcakes.
I hope you have a wonderful time with all your little ghosts and goblins this Halloween. Be safe, and from all of us at Texas Table Top, enjoy!
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