I mean, look at these beauties.
They are gorgeous in their own ooey-gooey way. I’m not particularly a bourbon fan – for drinking, that is. As for baking – a thousand times YES! Bourbon compliments classic flavors like cinnamon and apples. This recipe was made for some bourbon.
I was inspired by a cupcake that I had whilst on my ski trip to New Hampshire. It was supposed to be boozy, but there wasn’t any kick to be had. I was a little bummed, but I still loved the concept. It’s like an apple pie INSIDE of a cupcake!
Our local bourbon distillery started selling a barrel-aged maple syrup too. It has a smokey, vanilla flavor that is complex and delicious. I’ll need to go get more. ASAP. It adds another dimension to these spicy cupcakes.
Bourbon Caramel Apple CupcakesCourse: Uncategorized
12 plain cupcakes, recipe here
one batch of vegan caramel, recipe here
5 small apples, peeled and finely diced
1/2 c. pure maple syrup
2 tsp. cinnamon
pinch of nutmeg
1/4 c. bourbon
- In a medium-sized sauce pan, place the diced apples, maple syrup, cinnamon, nutmeg, and bourbon. Cook this mixture over medium heat and allow it to boil. Lower the heat; cook it down until it reduces and the liquid thickens, about 15 minutes. Add another splash of bourbon and stir, as you remove it from the heat. Set aside.
- In the mean time, or at the same time if you are a good multi-tasker, make the caramel sauce. When it’s done, set it aside so it can thicken for a few moments.
- Using a fancy cupcake corer or a butter knife, core your cupcakes. Take a heaping tablespoon of the apple mixture and fill the cores. Pour the caramel on top.
- You can add a dollop of icing to the cupcakes and top with additional caramel or cinnamon sticks. These cupcakes are a crowd-pleaser – even those guys who don’t like sweets will indulge!