Caramel Apple Cupcakes

Caramel Apple Cupcakes
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  1. 1 1/4 cups flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon ground cinnamon
  4. 1/2 teaspoon salt
  5. 2 eggs, room temperature
  6. 1/2 cup packed light brown sugar
  7. 1/2 cup granulated sugar
  8. 1/2 cup vegetable oil
  9. 2 teaspoons pure vanilla extract
  10. 2 - 3 Granny Smith or Rome apples, peeled and shredded
  11. 1 1/2 cups chewy caramel candies (such as Kraft)
  12. 1 tablespoon heavy cream
For the Cupcake
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a cupcake pan with baking liners.
  3. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate enough apples to ensure you'll get apple in every bite of cupcake (I used 2).
  4. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir the wet mixture into the dry and mix until just combined. Stir in the apples.
  5. Spoon the batter into the prepared cupcake pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry. About 25 to 30 minutes. Transfer to a rack to cool completely.
For the topping
  1. In a small pan, combine the caramels and cream. Place the pan on low heat and cook until the caramels are completely melted. Stir constantly.
  2. Slowly pour the caramel over the cupcakes with a spoon until you reach the desired amount. Top with nuts or sprinkles if desired.
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Apple Spice Whoopie Pies

Apple Spice Whoopie Pies
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Apple Spice Cookies
  1. 1 box Spice Cake Mix
  2. 1/3 cup canola/vegetable oil
  3. 2 eggs
  4. 1/2 cup apples, finely diced (I left the peel on)
  5. 2 Tbsp brown sugar
  6. 1/2 tsp cinnamon
  7. 1/4 tsp vanilla extract
Cinnamon Cream Cheese Filling
  1. 8 oz cream cheese
  2. 4 Tbsp butter
  3. 3/4 cup powdered sugar
  4. 1 tsp cinnamon
  5. 1 tsp vanilla extract
  1. In a small saucepan over med-low heat, cook apples, brown sugar, cinnamon, and vanilla together, about 5 minutes. Once the apples have softened, take the mixture off the heat and allow to cool to room temperature, about 5-10 minutes.
  2. Pour cake mix into a large bowl, and mix with canola oil and eggs. Add in apple mixture, and mix until combined. Batter will be thick.
  3. Chill in the fridge for 15-20 minutes.
  4. Preheat oven to 350 degrees.
  5. Drop cookies by rounded Tablespoons onto a cookie sheet lined with parchment paper (for a smooth cookie surface when baked, make sure the cookie dough balls are smooth on top before placing in the oven).
  6. Bake for about 10 minutes, or until cookies look set (barely golden brown, and do not look doughy in the centers). Whoopie pies are traditionally a soft-baked cookie with a cake-like texture, thus you don't want to over bake them.
  7. Allow cookies to cool completely.
  8. Cream butter and cream cheese together, until well combined, about 1-2 minutes. Add in vanilla and cinnamon. Mix. Add in powdered sugar, and mix until well combined.
  9. With a spoon or a piping bag with a circular tip, add about 1 Tbsp (more or less, depending upon your preference) of filling to half of the cookies. Top with the other halves.
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Peanut Butter Pie Jars

Peanut Butter Pie Jars
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  1. 1 cup powdered sugar
  2. 8 ounces cream cheese, softened
  3. 1 cup creamy peanut butter
  4. 16 ounces whipped topping, divided
  5. Graham crackers
  6. Hard shell chocolate sauce
Optional toppings
  1. Crushed peanuts
  2. Rainbow sprinkles
  3. Mini chocolate chips
Other equipment needed
  1. 12 jam jars
  1. In a large mixing bowl beat together powdered sugar, cream cheese, and peanut butter.
  2. Fold in eight ounces of the whipped topping.
  3. Crush half a graham cracker into the bottom or a jam jar.
  4. Drizzle a layer off hard shell over the graham cracker (this will firm up and act as a barrier to ensure the graham crackers stay crunchy).
  5. Spoon in the peanut butter pie mixture, filling the jam jar 3/4 of the way.
  6. Top off with whipped topping and additional toppings to your liking.
  7. Chill the jars in the fridge for at least 1 hour before serving.
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Choco Taco (copycat)

Choco Taco (copycat)
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  1. 4 Waffle Bowls
  2. 1 pint Fudge Ripple Ice Cream
  3. 1/4 cup chopped Peanuts
  4. 6 oz Chocolate Melting Candy
  1. Take waffle bowl and wrap in a dampened paper towel and heat for 18 seconds.
  2. At this point it should be soft enough to reshape bowl into taco shape.
  3. Allow top cool and harden.
  4. Fill tacos with ice cream and return to freezer for 15 minutes to harden.
  5. Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
  6. Carefully spoon chocolate over exposed ice cream and edges of taco cone and sprinkle with crushed peanuts.
  7. Return to freezer to harden
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