Description
Cinnamon-apple cupcakes with salted caramel frosting and edible pretzel broom toppers.
Ingredients
Scale
- 1 1/2 cups (188 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (3 g) fine salt
- 2 large eggs (100 g without shells)
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 ml) buttermilk
- 2 tsp (10 ml) vanilla extract
- 1 cup (120 g) peeled apple, finely diced
- 1 cup (227 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1/3 cup (100 g) thick salted caramel sauce, divided
- 1 tbsp (15 ml) heavy cream
- 12 thin pretzel sticks (about 24 g)
- 6 miniature shredded-wheat cereal pieces (about 30 g), halved
- 2 oz (57 g) dark chocolate, melted
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cavity muffin pan with brown paper liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs, brown sugar, oil, buttermilk, and vanilla. Fold in the dry ingredients, then the diced apple.
- Divide among the liners and bake for 18–21 minutes, until the tops spring back. Cool completely.
- Beat the butter until creamy. Gradually beat in powdered sugar, 1/4 cup (75 g) caramel, and cream. Pipe one modest swirl on each cupcake and drizzle with the remaining caramel.
- For each broom, insert a pretzel stick into a halved cereal piece. Dip the join in melted chocolate and pipe two narrow chocolate bands around it. Let set completely.
- Place one broom on each cupcake shortly before serving.
Notes
Keep the broom toppers in a dry airtight container and add them after refrigeration.