This weekend is the March Equinox. One half of the world springs into Spring while the other half falls into Fall. I’m in the half that is falling into Fall, or as I more often call it – Autumn. I love this time of the year, when day and night are balanced. I love it even more knowing that colder weather is on its way! There are still sunny days ahead but the cooler nights remind us that the seasons are turning.
The Autumn Equinox is the second harvest festival on the Pagan calendar. Grains, fruits and nuts are traditional foods, as are breads, cakes, pies and other baked goods. Beer, cider and mead are great drinks to help wash down hearty Autumn fare while warming drinks such as mulled wines, ciders and piping hot chocolates provide comfort for lengthening nights.
When I think of Autumn, I think of apples and when I think of apples, I think of caramel apples! While holidaying in Las Vegas one Autumn, my best friend and I saw a store window filled with caramel apples. We were both too full to try one, so he took a photo instead.
When I got home, I just had to create a cupcake version of a caramel apple. I think the perfect drink for these sweet apple cupcakes would be a warm mug of spicy mulled apple cider. 🙂
Caramel Apple Cupcakes
for the apple cupcakes
1 cup plain flour, sifted
1/3 cup almond meal
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
150g (2/3 cup) unsalted butter, room temperature
2/3 cup sugar
1 egg, room temperature
2/3 cup milk
1 teaspoon vanilla extract
1 apple, peeled, cored and chopped into small pieces
for the salted caramel frosting
115g (1/2 cup) unsalted butter
1 cup dark brown sugar
1/3 cup double cream
1/2 teaspoon sea salt
2 – 3 cups icing (powdered) sugar, sifted
Preheat the oven to 180C / 350F.
Line a 12-hole muffin pan with 12 paper cases.
In a medium sized bowl, mix together the flour, almond meal, baking powder, cinnamon, nutmeg and sea salt. Set aside.
In a separate bowl, cream the butter and sugar with an electric mixer until light and fluffy. Beat in the egg. Add the milk and vanilla and beat until combined.
Add the dry ingredients to the wet ingredients and beat on low speed until just combined.
Fold in the apple pieces.
Using an ice-cream scoop, spoon the batter evenly into paper cases.
Bake for 15 – 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
Cool for 5 minutes before transferring to a wire rack to cool completely.
Make the frosting by melting the butter in a small saucepan over low heat. Once the butter has melted, turn the heat to medium and add the sugar and cream. Stir continually with a wooden spoon until the sugar has dissolved. Add the salt and allow to cook for 2 minutes, being careful not to burn the caramel. Remove from the heat and allow to cool.
Place the caramel in a mixing bowl. Using an electric mixer, gradually beat in the powdered sugar until frosting is smooth and reaches a piping consistency. This will take a few minutes of beating to achieve. Spoon frosting into a piping bag and pipe onto cupcakes.