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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe was in a Woman's Day magazine at work.I haven't made it yet. I am putting it here for safe keeping. Ingredients:
3 cups flour |
2 teaspoons baking soda |
2 teaspoons pumpkin pie spice |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1 1/2 cups unsweetened applesauce |
1 cup brown sugar, packed |
1/2 cup sugar |
1/2 cup unsalted butter, melted |
1/2 cup sour cream |
2 eggs |
50 caramel candies, unwrapped |
2 tablespoons heavy cream |
red candy sprinkles, for garnish |
24 ice cream sticks, for garnish |
Directions:
1. Preheat oven to 350.
2. Line 24 muffins cups with paper liners.
3. Combine flour, baking soda, pumpkin pie spice, cinnamon and salt in bowl.
4. Set aside.
5. In different bowl, combine applesauce, sugars, butter, sour cream and eggs.
6. Mix until just combined.
7. Add flour mixture to applesauce mixture and beat until well combined.
8. Divive mixture among lined muffin cups.
9. Bake 30 minutes or until toothpick inserted in the middle of a cupcake comes out clean.
10. Cool in pan on wire rack for 5 minutes.
11. Remove from pan and cool completely.
12. GLAZE:.
13. Heat caramels in a medium sized saucepan over low heat, stirring frequently.
14. Add heavy cream and stir until combined.
15. Cool 2 minutes.
16. Working quickly, while mixture is still warm, spread 2 tsp of glaze on each cupcake.
17. If the glaze gets too hard to spread, reheat on low, stirring until glaze is more melted.
18. Insert an ice cream stick in each cupcake and sprinkle with red jimmies or sprinkles if desired.
19. Place in freezer for 5 minutes to set.
20. Cupcakes should be glazed and served the same day.
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