Welcome to amazing.
I have definitely talked about how I’m not a huge cooked apple fan on the blog before. I know, I’m weird – apple pie and apple crisp just isn’t my thing though! My dad absolutely LIVES for apple desserts and I… will always pass. Not that I generally like desserts anyway, though.
I do love raw apples as a snack, so that makes me a little more normal. Especially Fuji apples (I think that’s what they’re called?) but they’re obviously the most expensive. Dammit.
So I bought this massive bag of apples, thinking “Oh we’ll totally eat them, like, so fast” or “An apple a day keeps the doctor away” or some other lunacy. But after a few weeks, there they sat. Well, not all of them, but about half the bag.
Now, if I were a normal cooked apple-loving human, I would have made apple crisp. Or even my apple sauce (which is the bomb, by the way). But I stepped it up a notch for book club. Lucky ladies.
Behold – the most decadent apple muffins disguised as cupcakes EVER.
Mix dry ingredients and set aside. Cream butter and sugar, then add eggs and vanilla. Add apples and mix until combined. Stir in dry ingredients, half a cup at a time, until well mixed. Fill cupcake liners in a muffin tin halfway. Bake at 350 degrees for 20 minutes or until the middle cupcakes spring back when you touch the tops. Let cool completely before icing. To make icing, just beat all ingredients together until smooth. Keep cool and spread onto cupcakes. To make caramel sauce, mix everything in a small pot and cook down until desired thickness. Drizzle over cupcakes, and then lightly sprinkle with coarse salt.