This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeInTheFun #CollectiveBias
Fall is a funny thing here in Florida, it’s practically non-existent. You start to feel it in the morning air, and after the sun goes down, but the high temperatures of the day practically stay the same, just without the blanket of humidity. We don’t get the leaves that change color with the changing of the seasons. Because we don’t truly have four seasons. We have summer, fallinterish, and spring. Our winters are more like up-state New York’s fall. For those that have lived here all their lives that may be great, but for me who was raised in the middle of Alabama, I’m used to crisp air, and the leaves changing colors.
Even though we don’t really have a fall here, it’s still one of my favorite seasons. When the stores start to put away their back to school gear, and bring out the colors of oranges, mustard yellows, browns, and dark reds, I know that fall is here, even if the weather isn’t signaling it. I pull out my fallinterish box and decorate, to show my kids what fall is supposed to look like. From the pumpkins and scarecrows to the fall leaf garlands, and pumpkin flavored candies.
A lot of people believe that when the coffee shops start to bring out their pumpkin spiced lattes that fall is here. Although I love pumpkin flavored everything, and bake lots of pumpkin treats in our short fallinterish window, the flavors of apple really bring me that fall feeling. Growing up my mother used to place cloves, orange and apple slices, and cinnamon on the stove to simmer. It would make our house smell like a crisp day in the woods. At least that is what I imagined a crisp day in the woods would smell like. However, I can say that it did smell exactly like apple cider. So not only does pumpkin everything get baked up in our home, apple everything does too!
One of my favorites from fall is caramel dipped apples. They are so delectable! I wanted to create a cupcake with those same flavors and M&M’s®, Pillsbury™ Moist Supreme®, Mott’s®, and Snapple® Apple made it so simple!
There are so many delicious choices for topping your cupcakes. I chose to use the M&M’s® Pecan Pie and M&M’s® Peanut Harvest, but you could also use M&M’s® Milk Chocolate Harvest. The topping make the caramel apple experience, since caramel apples are almost always dipped in a crushed candy or nuts. The M&M’s® Pecan Pie sort of add a whole new experience, and when they were paired with the M&M’s® Peanut Harvest, it took the cupcakes to a whole new level of extravagance!
Since I was already grocery shopping at Walmart, I figured I would go ahead and grab what I needed to make my caramel apple cupcakes. Everything is so conveniently located.
Scroll down for a printable recipe.
What do you need?
One box Pillsbury™ Moist Supreme® White Cake Mix
1 tablespoon pumpkin pie spice
1/3 cup plus 2 tablespoons Mott’s® Original Applesauce
3/4 cup Snapple® Apple drink
One bag each M&M’s® Pecan Pie, M&M’s® Peanut Harvest, and/or M&M’s® Milk Chocolate Harvest (all available at Walmart)
What do you do?
Preheat your oven to 350 degrees, and line your muffin pan with liners.
In a large bowl mix together your Pillsbury™ Moist Supreme® White Cake Mix and pumpkin pie spice.
Stir in your 1/3 cup plus 2 tablespoons Mott’s® Original Applesauce and 3/4 cup Snapple® Apple.
Spoon your batter into your liners, filling them 3/4 of the way full.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Cool cupcakes completely before frosting. (recipe below)
After frosting, place 1/2 cup of each M&M’s® Pecan Pie and M&M’s® Peanut Harvest in a food processor and pulse until you have broken the candy down.
Sprinkle on top of cupcakes and place one M&M’s® in the center.
What do you need?
1/4 cup butter
1/2 cup brown sugar
6 teaspoons heavy cream
1 to 2 cups powdered sugar
What do you do?
Melt butter in a saucepan.
Add your brown sugar and heavy cream.
Stir constantly over medium heat until sugar is dissolved.
Allow to bubble for 3 minutes, but no more, or you’ll have caramel candy!
Remove from heat and allow to cool for 15 minutes.
Using a hand mixer, add in 1/2 cup powdered sugar at a time, until you reach desired consistency.
Allow frosting to cool completely, before frosting cupcakes.
I used a piping bag and star tip to frost the cupcakes.
Frosting recipe was adapted from Sally’s Baking Addiction.
So how do you say caramel? Do you say it like care-uh-mel or do you say car-mull? Is caramel apples one of your fall favorites?