My Fall Inspirations

I just want this heat to end. Seriously it just drains me of all my energy and makes me irritable. I hate going outside because I hate to sweat. Probably another reason I can't stand to work out. The only thoughts that keep me going are knowing that Fall is just around the corner. The cool days and brisk evenings. Trips to Apple Hill. Fall festivals and craft fairs. Making caramel apples or just waiting for Joy to bring me one. Fresh apple pie. Wearing jeans and sweatshirts. Decorating the house for Halloween. My annual Halloween Trunk-or-Treat, maybe. The tree's changing colors. Fall for me is the begging of the Holiday season. This is my favorite time of the year and I'm ready for all it's chaos!

From left to right. Top row. Coconut cake, Williams-Sonoma chocolate covered apple(well worth the $20), linen ribbon.

Second row. Apple cider drink station (I just loved the setup), apple orchard, pie buffet courtesy of The Knot magazine.

Third row. Chocolate covered fruit in buckets for party favors, Caramel Apple cupcakes, cute fall flower bouquet.

BTW, I only post this cupcake recipe because if I ever make them for anyone I want it know how much time and effort went into them. You know it's like that super cute pair of shoes that kills your feet. You endure the pain in the sake of fashion. That's how I'm going to feel about these cupcakes. They look and hopefully taste heavenly but the effort to make them is going to be painful. I know it's totally a selfish thought! But hey at least I can admit it.

Caramel Apple Cupcakes

9 regular cupcakes / 350 degree oven

2-3 apples, granny smith

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon ginger

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup oil

1/4 cup apple juice1 teaspoon vanilla
1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.

2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.

3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.

4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.

5. Combine the wet and dry ingredients until all ingredients come together.

6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Cream Cheese Filling
4 ounces Philly cream cheese

1/4 stick butter

2 cups sifted powdered sugar1 teaspoon vanilla
1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.

2. Scrape the bowl and add the cream cheese and beat until combine.

3. Add the sifted powdered sugar and vanilla and beat until smooth.

Fill Cupcakes

1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.

2. Fill each cavity with the cream cheese filling.

3. Replace each top.

Thick Caramel
1/2 cup butter

1 cup packed brown sugar

1/2 cup light corn syrup

6 ounces sweetened condensed milk

1 tablespoon heavy cream

1 teaspoon vanilla1/2 teaspoon salt
1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.

2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.

3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.

4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.

2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.

3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.

4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.

5. Top off each cupcake with a popsicle or craft stick to finish off the look.