Earlier this month we celebrated the twin's 15th birthday party, which is as important as celebrating your Sweet 16. None of us has had a big quince, our parents didn't really push it and none of us pushed for one either.
For myself, I hate parties for myself and everything that goes with them, always have and always will avoid the public spotlight. I thought Missy would have one because she was obsessed with going to anyone and everyone's quince growing up, getting her own dress, and having her day. I think at about 13/14 she completely changed her mind and wanted nothing to do with the idea. The twins on the other hand were entirely uninterested in the idea. But, there was a time last year that they both spotted cotillion dresses and fell in love with them. I told them that if they wanted a quince party, I would buy the dresses for them. No thanks.
Anyway, we celebrated their 15th on the weekend, but their actual bday was midweek. The day was horrible, tragic really. We had this near death experience early in the day, on the way to birthday shakes and lunch, and it left me overwhelmed-- like sobbing, shaky, I love you all don't ever die on me overwhelmed.
I was unable to make myself get behind the wheel anymore that day, and for several days after, so I flipped through a Rachel Ray mag and found the Caramel Apple Cupcake recipe! The twins love caramel apples and they love making cupcakes, plus we have an abundance of apples right now so it was perfect.
What You Need For The Apple Cupcakes:
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
For the Caramel Topping You Need:
- 1 tablespoon heavy cream
- 1 1/2 cups chewy caramel candies
What You Need To Do:
- Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
- In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.