Y'all! I have some friends that can BAKE!
What's even better, sometimes I can encourage these friends to use Tasty Good Toffee in their recipes, and then I kindly ask them to share with me. (#yum!)
These recipes are so good, I want everyone to enjoy. I plan to add lots of great recipes here over time, and I hope you all enjoy, and try them yourself. If you do, please let us know -- send a note, snap a pic and tag @TastyGoodToffee in your post, spread the word. The world could always use a little more Yum!
Up first, is a recipe from my sweet friend, Katherine. Try not to drool too much on your keyboard!
I am happy to report that I have had the honor of enjoying these cupcakes - and I must say, they are fall over, lick your lips, amazing!
'Tis the season for Pumpkin Spice Everything, and Katherine was sweet enough to garnish these cupcakes with a Pumpkin Spice Toffee bite :: THIS was the ultimate, over-the-top, just-what-I-never-knew-I-needed finish to a perfectly sweet treat!
Toffee Apple Pie Cupcakes with Pumpkin Spice Toffee Garnish
Adapted from: Lauren Kapeluck’s Apple Pie Cupcake Recipe on TheCakeBlog.com
For the Fresh Apple Cupcakes:
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla
2 cups peeled, grated apples (fuji or gala or combination of both)
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In medium bowl combine dry ingredients: flour, granulated sugar, brown sugar, baking powder, soda, salt and cinnamon.
- In large bowl combine eggs, vegetable oil, sour cream and vanilla and whisk together.
- Gradually add dry ingredients to wet ingredients and whisk until combined.
- Fold grated apples into the cake mixture.
- Fill cupcake liners 2/3 full with batter.
- Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
For the Apple Pie Filling:
- Place chopped apples, butter, brown sugar, toffee bits, lemon juice and cinnamon in medium size pan and cook over medium heat for about 8-10 minutes, until apples are tender. Stir occasionally.
- Allow mixture to cool.
- Use an apple corer to remove the center of the cupcakes and fill with apple pie filling.
For the Brown Sugar Cinnamon Buttercream:
3 large egg whites
3/4 cup light brown sugar
2 sticks unsalted butter, room temperature, cubed
1 teaspoon vanilla extract
cinnamon to taste
- In bowl of stand mixer combine egg whites and brown sugar, whisk until combined.
- Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
- Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
- Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
- Add vanilla and cinnamon to taste and whip on medium-high until silky and smooth, about 3 to 5 minutes.
- Place icing in a piping bag fitted with a large cupcake tip and frost cupcakes.
NOTE: The buttercream may look like curdled or runny after adding the butter. Keep mixing until it is completely smooth.
For the Garnish