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Caramel Apple Cupcake
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Perfect dessert for the Fall! Garnish with apples and caramel sauce for a yummy treat!
Recipe and photo via www.fluffcups.net

16 cupcakes

Ingredients

Cake Recipe:
  • 1/2 cup salted butter softened
  • 1 bag of Bigelow’s Caramel Apple Tea
  • 1/4 cup whole milk
  • 1/4 cup apple juice 
  • 3/4 cup sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon salt

Frosting Recipe:
  • 1 cup softened butter
  • 4-5 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3 T apple juice
 
Garnish:
  • Apple slices
  • Caramel sauce (homemade or store bought)

Instructions

STEEP TEA IN MILK:
Put milk in microwave safe mug, heat for 45 seconds. Place Bigelow Tea Bag into milk and let sit for 10 minutes (stirring occasionally).
 
BAKING INSTRUCTIONS:
Line a muffin tin with cupcake liners. Preheat an oven to 350 degrees F.  In a large mixing bowl, use a hand mixer to cream the butter and sugar together until light and fluffy.

Add in steeped milk, apple juice, eggs, cinnamon, and vanilla extract and beat until combined.  Add in flour, baking powder, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in. 

Fill each cupcake liner half full. Bake at 350 for 14 to 18 minutes, until a toothpick inserted into the center comes out clean.  Remove cupcakes from pan and transfer to a wire rack to cool completely before frosting with your favorite frosting.  

FROSTING:
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the apple juice, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes.

Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of apple juice if frosting is too thick. Add 1 the cinnamon. Add a pinch of salt if frosting is too sweet. (I like 1/8 tsp salt.)  Cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.  

GARNISH:
Cut apples to desired size.  After frosting the cupcakes, place 1 slice of apple onto the top of the cupcake for decoration.  Drizzle caramel sauce over the top.
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