Fall, falling in love!

My most favorite time of year is finally here!
FALL
Things I love about fall:
Warm hard cider
pumpkins
hats
scarves
light coats
chilly mornings
leaves
pumpkin spice lattes
Topsfeild fair
Halloween
Tanks gibbins (Thanks Giving)
boot shopping
pie, pie, and more pies!
hot coffee, tea and me
and
last but not least,
APPLE PICKING!
(I haven't been apple picking yet, because no one loves me enough to take me)
(Buuuut my lovely sister Holly has, so this post is for her!)

The Apple Post!

Cinnamon vanilla apple cupcakes with cinnamon whipped cream!

For the cake
2 sticks unsalted butter softened
2 cups sugar (plus 1 tsp for apple mix)
4 large eggs
3 cups flour
1 1/2 tsp baking powder
2 tsp cinnamon (plus 1/2 tsp for apple mix)
1 cup milk
2 tsp vanilla
1 cup apple peeled and finely diced

Here we go, pre-heat your oven to 350 and set up your cupcake pan with liners. In a small bowl mix apples with 1/2 tsp cinnamon and 1tsp sugar, until they are coated, set aside. In another small bowl sift together flour, cinnamon, and baking powder, set aside. In a mixer cream butter and sugar, turn the mixer to low add one egg at a time, when the eggs are all mixed add the vanilla, then with the mixer on low alternately add the flour mixture and milk. When its all mixed add your apples then fill the cupcake cups 3/4 of the way and bake for 30-35 minutes. Remove form oven and let cool completely before topping with whipped cream.

For the whipped cream, Use the recipe from "I hate my roommate cupcakes" and just add 1 tsp cinnamon! TA-DA! Way easier than pie!

And now for OOOY-GOOY Carmel apple cupcakes!

For the cake
1 cup packed light brown sugar
1/2 cup vegetable oil
2 tsp cinnamon
1 tbs vanilla
2 large eggs
1/4 cup milk
1 3/4 cup flour
1 tbs baking powder
1/2 tsp salt
2 medium sized apples cored, peeled, and chopped.

Okay, pre-heat the oven to 350, and line your cupcake pan. Beat sugar, oil, cinnamon, and vanilla in your mixer, then add the eggs one at a time. Then mix in milk, flour, baking powder, and salt until blended, then add your apples. Fill the cups 3/4 of the way full and bake for 30-35 minutes. When those are baking make the caramel topping.

For your topping:
1/2 light brown sugar packed
1/4 cup butter
1/4 cup heavy cream
1 tsp vanilla

Heat sugar, butter and cream in a sauce pan over medium heat, bring to a boil. Then you want to reduce the heat to a simmer, simmer for 5 minutes stirring constantly remove from the heat and stir in the vanilla, wail the cupcakes and caramel are still warm, pour topping over the cupcake and maybe a little scoop of vanilla ice cream, and eat...so so good!


There will be more apple recipes to come I am sure but that's all for now.
(I hope that's helps you get rid of some apples Holly)

crisp&junk
kj

OH! P.S.
Another amazing thing about fall...PUMPKIN BEER!

and
Fantastic!