Have you ever wanted the tastes of the county fair to visit your home during the fall and winter months? Well, you don’t have to wait until summer comes rolling around again, just make these! I love the caramel topping on the cupcakes. We actually added a bit of nut to ours but you don’t have to if you don’t like them. I only use peanuts because my son has a tree nut allergy.
Oh, my heavens! I feel like I’m eating a fairground caramel apple when I’m noshing on one of these cute ‘lil cupcakes!
Ingredients
1 2/3 c all-purpose Gold Medal flour
1 c Domino brown sugar, firmly packed
1 tsp McCormick cinnamon
1/2 tsp allspice
1 tsp Arm & Hammer baking soda
1/2 tsp Morton salt
3/4 c Mott’s applesauce
1/4 c Daisy sour cream
1/3 c Wesson vegetable oil
1 Tbsp lemon juice
caramel glaze recipe follows
1/2 c chopped toasted fisher walnuts
12 popsicle sticks
CARMEL GLAZE
20 caramels
1 Tbsp milk
Instructions
Combine flour, sugar, spices, soda and salt in a mixing bowl
stir in applesauce, sour cream, oil and lemon juice
pour into muffin pans fitted with paper liners
bake 20 minutes in a preheated oven of 350
let cool completely on a wire rack
Spread caramel glaze over the tops and insert sticks upright in the center of each.
Garnish rim of each cake with nuts for the caramel apple dipped in nuts look. to make more festive tie a small ribbon bow around each stick
USE RED NEXT PAGE LINK BELOW.
Quick Tip: These county fair caramel apple cakes make the perfect classroom treat for your child’s holiday parties.
Thank you Mr. Food for this amazing photo.