What You'll Need
- 1/2 cup vegetable oil
- tow teaspoons pure vanilla extract
- 2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
- 1-1/2 cups chewy caramel candies
- one Tablespoon heavy cream
- 1-1/4 cups flour
- tow teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- tow eggs, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
How to Make It
- Preheat oven to 350o F.
- Line a cupcake pan with baking liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- Grate your apples to ensure you’ll get apple with every bite of caramel.
- In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla.
- Stir into the flour mixture until just combined; stir in the apples.
- Spoon the batter into the prepared pan until almost full.
- Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes.
- Transfer to a rack to cool completely.
- In a small, microwavable bowl, combine the caramels and cream.
- Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.