Carmel apple cupcake

Sorry for being late! This is the end for this month's goa. I did 3 cupcakes in a month, skipping last week. I think I did rather well for this being the first time. I kow that I will have to be better at publishing my recipes on time. They have been a day or two late. So for this month I will do only 3 cupcakes. I know there is Halloween and I probably wont bakeor publish. I will also try really hard to publish on Saterday when I bake the cupcakes. Thanks for reading! On to the cupcake that I made.
 I made a yummy apple cupcake with a carmel icing. I started to look for an apple cupcake recipesbut didn't like any of them. If you have any suggections let me know! So I made my own. I started out the a great vanilla recipe from the Cupcake Project called the Ulitmate Vanilla recipe. I of course didn't have any real vanilla beans, so I just added a bit more vanilla extract. She even adds a cool llittle vidoe tutorial about how to scrape a vanilla bean! To add the apple flavoring, I took 1/3cup of the milk  from the recipe and added 2 shakes cinnamin and 3 shakes all spice with one Gala apple diced. I pureed the contents. Added this at the end of the recipe. I think these cupcakes turned out really good and moist. I will end up added another apple next time.

The Ultimate Vanilla Cupcake Recipe
Yield: 16 cupcakes
1 cup (225 grams) granulated sugar
1 vanilla bean
1 3/4 cups (175 grams) cake flour, not self-rising
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure (not imitation) vanilla extract
2/3 cup (160 ml) whole milk
Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
         In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour,baking powder, baking soda, and salt.
          Add the vanilla bean sugar and mix until well combined.
         Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
         In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed until just combined.
Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
Fill cupcake liners just over 1/2 full.B
ake for 14 minutes and then test to see if they are done. They are done when a
toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool. Tips: Because everyone's oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that if you have time, you bake a test cupcake before baking your whole batch. Read my FAQ on filling cupcake liners to learn how to do a test cupcake and why it's useful.

Read more: http://www.cupcakeproject.com/2011/09/ultimate-vanilla-cupcake-test-baked-by.html#ixzz1mlqkiRfV

　

I don't know where I got the carmel icing recipe. The icing was easy to make and really good with the cupcake. It does harden and flakes, like on a donut, so be carful where you eat it!! Until next time, happy baking!!