It is time for The Secret Recipe Club
Yes, I know how time flies, and must say this is the quickest I have ever made my chosen selection. I was assigned From Chapelhill to Chickenville this time around, and I think I made my assignment about two days later. After reading through every single recipe I finally decided to give these Caramel Apple Cupcakes a try. They were delicious! Even my husband, a I would rather have chips than a dessert sort of guy, really liked them. I tried to whip that icing up into a frosting but mine still turned into more of a glaze but hey that was one yummy glaze and the caramel portion of this recipe makes your house smell divine. All my kids came in from the park proclaiming the house smelt like Christmas. Make these, enjoy these, I highly recommend!
- 1 boxed cake mix pus eggs milk, oil called for on box-Aimee used white, I used yellow as I already had one
- 2 cups peeled and diced apples
- 1 lb light brown sugar
- 1 cup heavy whipping cream
- 1/2 tsp baking soda
- 1/2 cup butter
1. Make cake according to package directions, stir in diced apples. Bake according to times on box.
2. To make icing melt together the brown sugar and whipping cream. Bring to a rolling boil. Boil for an additional minute, add baking soda, boil another minute. Remove from heat. Add butter but don’t mix it in, cool.
3. Beat frosting until desired consistency is reached. spread onto cooled cupcakes.
4. Eat and enjoy!
Check out what eveyone else made at the link below:
This is the second dessert that I brought for the piano recital on Monday night, delicate strawberry cupcakes with a jam filled center. In the original recipe you topped them with fresh strawberries, I thought that strawberry marshmallows would be cute, so I did that instead. I found the recipe in Taste of Home Cupcakes and Mini Desserts.
- 1 box strawberry cake mix
- 2 cups sour cream
- 2 eggs
- 1/3 cup strawberry jam
- 1 can (16 ounces) vanilla frosting
- 24 strawberry marshmallows (or fresh strawberry halves)
1. Combine the cake mix, sour cream, and eggs, beat well.
2. Scoop batter into muffin pans lined with cupcake liners (a little less than half full).
3. Use your thumb, or end of spoon, to make a small indentation into each cupcake fill with 1/2 tsp of jam, cover with remaining batter.
4. Bake for about 25 minutes at 350 degrees. Cool.
5. Frost with icing and top with strawberry marshmallow.
6. Eat and enjoy!
At the farmer’s market yesterday the first thing we did (after lunch) so I guess the second thing we did was pick up cupcakes. Yes, not only did we pick up cupcakes, we had them for supper. We were all so full after lunch nobody wanted anything, which meant, I didn’t have to cook at all on Mother’s Day, and the kids all finished their cupcakes(they usually only eat half). So I didn’t get to try them all, mine was the Caramel crunch, it was a moist chocolate cake with cream cheese icing , caramel sauce and yummy little crunchy bits. I do love a good cupcake and out of all the cupcake places in the city I have tried I think this one is my favorite so far.