Back-to-School Baking

18 Aug

I went to Walmart last night and watched as moms furiously grabbed back packs and colored pencils, and children cried and carried on over Miley Cyrus notebooks, and college students left with nothing but junk food and beer….I was honestly so glad that I was no longer “going back to school”! I was heading “back to school” a little less than a year ago, and I remember being so ready to graduate from college that I would have given a limb  in order to forgo sitting through another classroom lecture.

With all the school spirit in the air however, I decided to dedicate this post to all of those who are going back to the classroom for another year, another semester, whatever. I also dedicate this to the moms that have to get their children ready for school – you’re patience when picking out school supplies and school clothes amazes me.

A friend of mine ( sent me this recipe last week, and it’s the perfect back to school treat. Caramel Apple Cupcakes. Enjoy!

Caramel Apple Cupcakes – Recipe from

Visit for more fun recipes!

Apple cupcakes ingredients:
(frosting to follow)

2 1/4 cups all purpose flour
1 1/4 cups sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large eggs
1/2 cup melted butter
1 cup applesauce
1 cup shredded or finely chopped, Granny Smith apples

Preheat your oven to 350 degrees. Prep a cupcake pan with liners.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

In a mixer, stir the eggs, butter, and applesauce. Mix until combined. Carefully add the dry ingredients.

Now chop the apples. Peel and slice the apple. Then using a grater, grate the apple into fine shreds, like cheese. You can also chop it finely which works just as well. Now stir the shredded apples into the batter mixture.

Bake for 15-20 mins, 17 works best for me.

Caramel Frosting ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1tsp cinnamon
1 TB maple syrup

In a saucepan on medium heat, melt the butter and brown sugar. Give it a stir now and again. When they are melted and bubbly, add the milk. Carefully raise the heat and bring the mixture to a quick boil. Careful – you don’t want to burn it. Once it foams up and turns that lovely caramel color, take it off the heat immediately.

Remove pan from heat and stir in the powdered sugar and vanilla, cinnamon and syrup, mixing until frosting is smooth. I like to put it in the fridge for about 20 mins to cool down. Then I simply frost the cupcakes by dipping them into the frosting. It’s more of a glaze – in the sense that it will firm up.

Now the fun part – you can roll the sides in sprinkles and of course, for effect, put in a popsicle stick to make it look like a real caramel apple.

One Response to “Back-to-School Baking”


  1. Latest baking school news – The Bowman Homestead - March 31, 2011

    […] Back-to-School Baking « Stay Calm, Have A Cupcake! […]

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