Everything But the Stick

Leave the stick and the fixodent behind with these caramel apple cuppies! They epitomize the fall season, are orthodontically friendly, and they're even made with fresh from the orchard Connecticut apples. Hayrides and falling leaves not included. Happy fall y'all!


cuppycake:

1 box betty crocker spice cake
3 eggs
1/3 cup oil
1 tbsp cinnamon
1 tbsp nutmeg
1 medium baking apple

caramel cream:
1 1/4 cup milk
20 caramels

icing on the cuppycake:

1 can sweetened condensed milk (Eagle Brand)
3/4 cup sugar
3 tbsp. cornstarch
1/4 cup water
1/4 tsp. salt
2 egg yolks
1 tsp. vanilla
14 tbsp. butter
2 cups powdered sugar


with a something on top:

2 tbsp. butter
1/4 cup walnuts
1/4 cup sugar
1 tbsp cinnamon


cuppys:
to make caramel cream:
take 1 1/4 cup of milk and heat on low heat in saucepan. once milk warms, add 20 caramels (unwrap first :) ) and melt together. keep an eye on this and whisk often.

add 1 cup of caramel cream, eggs, oil, spice mix, cinnamon and nutmeg together. blend. peel apple and chop into small-ish pieces. fold into batter.

fill cupcake cups nearly full and they'll make beautiful domes :)



icing on the cuppycake:
add 1 can of sweetened condensed milk to saucepan and heat on low heat. heat for about 15 min (never letting it bubble or boil). milk should turn a slightly darker cream color.

in a different saucepan, add sugar, salt, cornstarch and water. keep heat on medium-low. whisk in sweetened condensed milk, vanilla and 1/4 cup of caramel cream. boil for 1 minute. slowly add this mixture (SLOW!!!) to your egg yolks. too fast and you'll scramble your eggs!!

pop this in the freezer to let cool...don't let it freeze!

meanwhile, whip butter until light and fluffy. whip in cooled icing mix and add 2 cups of powdered sugar to stiffen.

note: this icing will be thin. don't add too much powdered sugar or you'll lose your caramel flavor :)


topping:
melt butter in a heavy pan with low heat. add sugar and cinnamon and mix together. add 1/4 cup chopped walnuts and toss in sugar-cinnamon mix. let warm through for about 20 minutes. let cool.


let your cuppys cool and ice. top with a sprinkle of candied walnuts :)

enjoy!

Makes 24....or 23 if you eat some of the batter. :)

this cuppy is dedicated to nammon, a loyal taste tester and lover of all things fall.