I originally planned on making these for Cheryl's birthday but last week got crazy. And she admitted that she doesn't like pie. So I was in for a challenge....
Instead of scrapping the recipe altogether, I decided to adapt it and bake it up today so we can take it to Annapolis for the USNA vs. S. Miss game tomorrow. I toyed with the idea of scones and muffins, but figured that cupcakes would be the safest (and most delicious) route - who doesn't love a cupcake?
To me, this recipe is the best of both worlds: it's easy (using boxed cupcake mix) and delicious. And cooking down the apples gives it a homemade feeling that you just don't get when you buy pre-made apple pie mix. It also makes your kitchen smell amaaaaazing.
2 tablespoons butter
1 tablespoon lemon juice
1/3 cup sugar
½ teaspoon cinnamon
2 apples, diced
1 tablespoon cornstarch
1 teaspoon vanilla extract
6 soft caramel candies
caramel syrup (optional)
1 miniature box vanilla cupcake mix (yellow or white)
+ingredients called for in cupcakes
Bake cupcakes according to directions on box.
Melt butter in pan. Add lemon juice, sugar, cinnamon, ginger and nutmeg. Add the apples and cook until soft. Remove from heat and let cool. Add cornstarch, vanilla and caramels and stir until well combined.
Remove the middle of the cupcakes via the cone method. Cut an inverted cone shape from the top of the cupcake, fill with caramel apple mixture, and replace the top of the cupcake.
Frost cupcakes with vanilla frosting. Drizzle with caramel syrup and sprinkle with cinnamon.
Source: Adapted from A Taste of Home Cooking