1make fresh Apple cake as directed. Frost each cupcake with old-fashioned caramel frosting. Top each with toasted pecans and one fresh crabapples.
fresh Apple cake:
1/2 cup butter, melted
1 cup granulated sugar
1 cup firmly packed dark Brown sugar
two large eggs
1 teaspoon vanilla extract
2 cups all-purpose soft wheat flour or all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
four large granny Smith apples, peeled and chopped
paper baking cups
vegetable cooking spray
preheat oven to 350°. Stir together first five ingredients in a large bowl until blended.
Mix flour and next three ingredients. Add to butter mixture, stirring until blended. Stir in apples. Place paper baking cups into two muffin pans, 12 cups each and coat with cooking spray. Spoon batter into cups, filling two thirds full.
Bake at 350° for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire rack and cool completely. Makes 24 cupcakes
2old-fashioned caramel frosting:
1 cup butter
one package dark Brown sugar, 16 ounces
1/2 cup evaporated milk
1/4 teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
melt butter in a 3 quart heavy pan over medium heat. Add Brown sugar. Bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and corn syrup. Bring to a boil. Remove from heat and let cool completely about one hour. Transfer to a bowl. Gradually add powdered sugar to caramel mixture, beating at medium speed with mixer until blended. Beat at high speed for two minutes or until creamy. Use at once. Makes 3 cups.