Candied Apple Cupcakes

The cake batter mirrors a spongy madeline-like texture

(per 24)

Mix together 1 cup, plus 2 Tablespoons all purpose flour, 1 tsp pumpkin pie spice, 1 tsp baking soda, 1/2 salt

in another bowl, mix up 1/4 C applesauce with 3 tablespoons butter and 1/2 sugar and 2 tablespoons molasses….mix in beaten egg, 1 tsp vanilla. Fold wet into dry, and then add 1 granny apple, thinly sliced or spiraled

Too hot to handle!

Bake for 15 minutes tops, let cool overnight….

Then, make a candy topping: Mix together 1 C. sugar 1/3 C. water, 1/4 C light corn syrup and a few drops of red food coloring (or more if you want it deeper red). Heat over a simmer for more than 20 minutes until nice and bubbly and the candy is at a hard cracking stage, or 150C.

THAT’S HOT….

so be careful! Then with tongs, plunge the cakes into the syrup and quickly move to a nearby pan to cool. Accept that you will burn yourself and that you’ll eat candy that drizzles and hardens in the pan.

I stuck my proud creations on skewers in styrofoam layered on the bottom of napkin covered oatmeal cans. A lovely presentation that just goes to show that I AM getting better, don’t you think?

And popping on in your mouth was delightful, the gooey apple giving way to a crunchy covering.

Candied Apple Cupcakes

Breaking off the candy toppings and crunching and munching on them was super fun!

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