Posts Tagged ‘Cinnamon’

This weekend my family got together to celebrate my Aunt and Uncle’s 25th wedding anniversary.  I was asked to make desserts for the party and decided that I wanted to highlight some fall flavors – mainly apple and cinnamon.

These cupcakes were very moist and the caramel frosting was the perfect topping.  Everyone loved them!

Cupcake recipe adapted from Two Frog Home.
Frosting recipe from Annie’s Eats.

For the cupcakes
1C. Apple Pie filling, chopped lightly
2C. AP Flour
1 1/2t. Baking powder
1T. Ground cinnamon
1t. Ground nutmeg
2/3C. Unsalted butter
1C. Packed brown sugar
2 Eggs
1t. Vanilla
3/4C. Apple juice
Pinch of Kosher salt

For the frosting
16T. Unsalted butter, at room temperature
1lb. Confectioners’ sugar
1 1/2t. Vanilla extract
1/3C. Caramel sauce
Pinch of Kosher salt
2T. Heavy cream

For the caramel sauce
8T. Unsalted butter, cut into pieces
1C. Sugar
1C. Heavy cream
1/4t. Vanilla extract
Pinch of Kosher salt

To make the cupcakes
Preheat oven to 350 degrees.  Line muffin tin with papers or grease.  Sift dry ingredients together.  Cream butter and sugar until light.  Add eggs one at a time, add vanilla.  Alternate the flour and apple juice into the creamed mixture until well combined.  Fold in the pie filling.  Fill muffin tin wells 3/4 full and bake 18-22 minutes.  Let cool.

To make the caramel sauce
Melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth, then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)

To make the frosting
Add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.

Husband Rating – 5 out of 5 – “Delicious!  Actually, thanks for reminding me that there are some leftover in the kitchen, I’m going to go have one right now!


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Recently my wonderful husband convinced me to finally bite the bullet and enroll in culinary school.  I’ve only been there a month, but I can’t tell you how much fun I’m already having!  I’m making new friends, and learning more than I ever thought possible.

You’d think with being at school, in a kitchen, 3 nights a week that I’d want to do nothing but order take-out on my nights off…but no.  I still absolutely love cooking in my kitchen and making tasty tidbits for my wonderfully supportive husband.

So, this week while going through my Google Reader I came across these donut muffins on Traubulous (originally from Tasty Kitchen) and once I realized I had all of the ingredients already in the house, I decided to make them right away.

They are delicious!!  Definitely give them a try next time you’re in the mood for something sweet.

1 3/4C. Flour
1 1/2t. Baking Powder
1/2t. Salt
1/2t. Nutmeg
1/2t. Cinnamon
1/3C. Vegetable Oil
3/4C. White Sugar
1 Egg
3/4C. Milk

For the topping:
1/4C. Butter
1/3C. White Sugar
1T. Cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake in well-greased muffin tin, at 350 degrees, for 15-20 minutes.  Meanwhile, melt the butter in a bowl.  Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot.  Dip muffin tops in butter, then into the sugar/cinnamon mix.  Let cool.

Makes 12 muffins.

Husband Rating – 4.5 out of 5 – “These are awesome!”

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