Apples and Caramel Cupcakes

WHAT YOU'LL NEED (muffin):

2 cups flour

3/4 cup softened butter

1 1/2 cup diced apples

1 1/2 tsp. baking powder

2 eggs

1/3 cup extra brown sugar

1/2 tbsp. cinnamon

1/2 cup whole milk

1 1/2 cups brown sugar

1/3 cup water

1. Preheat the oven to 350 degrees.

2. Sift together the flour, baking powder, and cinnamon in a bowl.

3. With an electric mixer, combine the softened butter and brown sugar, and beat on high speed until smooth.

4. Add eggs to the butter mixture and beat until well blended.

5. Combine the flour mixture with the butter mixture and mix until well blended.

6. Add the milk and water to the batter and mix until smooth.

7. Add the diced apples and mix on low speed.

8. Fill each baking cup half way, sprinkle a large pinch of extra brown sugar and swirl with a toothpick.

9. Bake in the oven for 20 to 30 minutes until light brown.

WHAT YOU'LL NEED (frosting):

1 cup of sweetened butter (softened)

3/4 cup of caramel (melted)

1/3 cup confectioner's sugar

3/4 cup of heavy whipping cream

4 lady fingers/butter cookies (well crushed)

NOTE: You have to work quickly with the caramel because it cools and hardens quickly.

1.With an electric mixer, whip together the butter and caramel until well blended.

2.Add the confectioner's sugar and heavy whipping cream and whip until fluffy.

3.frost the cupcakes and sprinkle cookie crumbs over the top.

Other Topping Options

Crushed apple chips

Granola

Cinnamon

Amaretto Meringue Cupcakes

WHAT YOU'LL NEED (muffin):

2 cups flour

3/4 cup softened butter

1/4 cup amaretto

1 1/2 tsp. baking powder

2 eggs

1 tbsp. creme de almond

1/2 tbsp. cinnamon

1/2 whole milk

sliced almonds

1 1/2 cups brown sugar

1 cup water

1. Preheat oven to 350 degrees

2. sift together flour, cinnamon, and baking powder in a bowl

3. With an electric mixer, combine the softened butter and brown sugar, and beat on high speed until smooth

4. Add eggs to the butter mixture and beat until well blended

5. Combine the flour mixture with the butter mixture and mix until well blended

6. Add the milk and water to the batter and mix until smooth

7. Add amaretto, creme de almond, and sliced almonds, and blend slowly until well mixed

8. fill cups half way and bake for 20 to 30 minutes or until toothpick comes out clean

WHAT YOU'LL NEED (frosting):

4 egg whites

2 tsp. creme of almond

1 cup sugar

1/2 tsp. cream of tartar

1 tsp. amaretto

extra sliced almonds

1. in an electric mixer on high, beat the eggs and cream of tartar until very foamy, about 1-2 mins

2. add sugar a tablespoon at a time while blending on high letting each addition blend for about 20 seconds

3. keep blending until stiff peaks form

4. add amaretto and creme of almond while blending at a medium speed

5. frost the cupcakes and decoratively arrange 2-3 sliced almonds on the cupcake

NOTE: make sure not to "bang the meringue" on the side of the mixing bowl to remove the frosting from the whisk tool. Instead, gently bob the whisk head up and down in the center of the bowl or use a spatula.

6. refrigerate for 30 minutes

Goes Perfect With Tea or Coffee