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Fall Fest: Caramel Apple Upside-down Cupcakes


March 21, 2012

 Whether it's already apple-picking season where you are, or whether it's still almost time for apples in your climate, when we think of Fall, this is the first fruit we think of.  Now is the start of apple-pie and apple-cider season, after all.  In our opinion, cupcakes are always in season.  We can't think of a better time to combine the two.Most of us are familiar with a few varieties of apples, like crisp, tart Grammy Smith, or the milder-flavored sweet Golden Delicious varieties.  But there are hundreds of others with individual qualities that make them best suited for cooking or eating fresh from the tree.  If you grew up in the south, chances are that fried apples were part of your earliest food memories.  It feels like everybody's grandma had her own special recipe, which some of us hand down through generations as protected family secrets.  We use our own Fried Apples in our Caramel Apple Upside-down Cupcakes recipe, and we make them like Grandma Mattie used to, in a sweet and buttery cinnamon sauce. Our recipe works just as beautifully if you've got a windfall of apples (you lucky thing) and your own grandma's recipe for fried apples.Cupcakes are, of course, always welcome on the table and always invited to a party or appreciated as a hostess gift. Ours are easy and convenient, for the busy bakers among us.  There is time for cupcakes, we promise.We hope you enjoy them.Serves: 24 Size: 1 cupcake

Ingredients

1 18.25 oz. box yellow cake mix1 1/2 sticks unsalted butter, melted2 cups brown sugar2 14.25 oz. cans Glory Foods® Fried Apples, drained24 paper muffin cup linersVegetable cooking spray, as needed

Directions

  1. Preheat the oven to 350 degrees.
  2. Prepare the yellow cake according to package directions and set aside.
  3. Line two sets of muffin tins with paper liners and spray lightly with cooking spray.
  4. Mix melted butter and brown sugar together. Place a full tablespoon of butter and brown sugar mixture into each muffin tin and spread so it covers the bottom of the tin.
  5. Place 2 to 3 apple slices in each muffin tin on top of the sugar mixture.
  6. Fill each cup to the top with yellow cake batter.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Remove pans from the oven and cool for 10 minutes.
  9. Turn muffin tin over on to a parchment paper-lined tray or other nonstick surface.
  10. Remove the muffin paper from the individual cupcakes while warm.
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Food Network's Fall Fest

We're talking about apples this week, as part of  Food Network’s Fall Fest, a season-long celebration where Food Network editors team up with blogs to share tips and recipes for Fall's best fruits and vegetables.What’s your favorite apple recipe? Let us know in the comments or on Facebook, or join in the conversation on Twitter using the hash tag #cookingwith.Be sure to visit the other Fall Fest blog posts for even more delicious recipe ideas:
CIA Dropout: Apple-Roasted DuckCooking Channel: Add Apples to Your SaladThe Cultural Dish: Apple Cider MartiniAnd Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)Haute Apple Pie: Baked Apple PancakeVirtually Vegan Mama: Slow Cooker Apple Date ButterBig Girls Small Kitchen: Apple PancakesWhat's Gaby Cooking: Apple CakeFN Dish: Savory Apple RecipesNapa Farmhouse 1885: Roasted Apple and Caramelized Onion SoupThe Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)Daily*Dishin: Apple, Bacon, Feta Salad With Maple VinaigretteDishin & Dishes: Old Fashioned Apple CrispCooking With Elise: Wholegrain Apple Oat Pancakes 

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