Candy Apple Cupcakes

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READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Line 24 muffins cups with paper liners.
  • Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
  • Set aside.
  • In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
  • Mix until just combined.
  • Add flour mixture to applesauce mixture and beat until well combined.
  • Divive mixture among lined muffin cups.
  • Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
  • Cool in pan on wire rack for 5 minutes.
  • Remove from pan and cool completely.
  • GLAZE:.
  • Heat caramels in a medium sized saucepan over low heat, stirring frequently.
  • Add heavy cream and stir until combined.
  • Cool 2 minutes.
  • Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
  • If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
  • Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
  • Place in freezer for 5 minutes to set.
  • Cupcakes should be glazed and served the same day.
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