With the cooler days of Autumn here (even in Southern California) I love to bake; the smell of bread, cookies and cake wafting throughout the house is comforting. This weekend I made some Fall cupcakes. Cupcakes are not my favorite thing to bake, easy but very time consuming, still they are very popular so I try to go with the flow. This time, however, I made cupcakes because I was experimenting with frosting.
The popularity of pomegranates and juice made me wonder how it would work in baked goods. With some input from my beta tasters I decided on apple cake with pomegranate icing but I wanted to do a caramel apple cupcake, too so here are the recipes for the whole batch. Caramel Apple Cupcakes and Pomegrante Frosting.
The recipe calls for 4 eggs but I only used 3 because I had jumbo eggs rather than my regular extra-large.
You can buy special scoops for cupcake batter for $15 but I’ve found this under $5 ice cream scoop works just fine.
Fill lined cups 2/3 full. I over filled them so didn’t get 24 only 20.
Bake 20-30 minutes depending on you oven. Notice I added a bit of water to the empty cells, that’s so the pan won’t warp.
After 10 minutes of cooling remove the cupcakes from the pan to finish cooling on racks or the cakes will get wet on the bottom.
I used a pastry bag and closed star tip to frost the cupcakes but a spatula or spoon works just fine, even dipping and twisting works well.
Pour yourself a cup of tea or coffee, even a glass of milk and enjoy!