Monday, October 15, 2012

Caramel Apple Cupcakes

Photo Credit:

  • One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
  • One bag (14 oz) Kraft Caramels
  • 1/2c. sweetened condensed milk
  • 1/4c. butter or margarine
  • 1 stick (4oz) salted butter
  • 1 stick (4 oz) unsalted butter
  • 2 c. powdered sugar
  • 2 t. clear vanilla flavoring
  • 1 packet of Crystal Light drink mix- Appletini flavor

  1. Preheat oven to 350F degrees.
  2. Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
  3. Bake according to box. Remove from oven and cool completely.
  4. In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
  5. Melt (stirring constantly) until creamy and smooth.
  6. Pour warm caramel into a small bowl.  Dip tops of cooled cupcakes into caramel to coat the top.  Stir caramel occasionally to keep it smooth.  (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)
  7. Allow caramel to cool completely.
  8. Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl.  Beat together on low until combined and then beat on high until light and fluffy.  **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
  9. Pipe frosting over the caramel on each cupcake and enjoy!!!