Discovering NC Agriculture: Using N.C. Apples at Home

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Discovering NC Agriculture is a year-long series focusing on twelve N.C. grown, raised, caught, and made commodities. Tune in each month to see how an N.C. commodity is grown, harvested, packed for consumer use and more. Learn nutritional value, find fun recipes to try, hear from local chefs who use that product, and other unique commodity facts throughout the series. We look forward to helping you better understand some of our N.C. commodities and how they impact your everyday lives! 

The N.C. Apple Growers Association helps apple growers across our state by giving them a voice, providing education and support, and more. Governed by an all-volunteer board of apple growers and industry advisors, the N.C. Apple Growers have been in existence since 1964 and continue to pave the way for our apple growers today.

Check out this recipe from them for Caramel Apple Pie Cupcakes! Not only does it feature local Honeycrisp apples, which can be found at a farmers market or roadside stand near you, but also butter, caramel sauce, and more. Try them this weekend and enjoy local apples in a delicious way!

Caramel Apple Pie Cupcakes Recipe

By: Samantha Nadeau & NC Apple Growers Association

Ingredients:

Batter Ingredients:

  • 4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon salt
  • 6 ounces (12 tablespoons) butter
  • 2 ½ cups sugar
  • 4 eggs
  • 1 ½ cups applesauce
  • 2 cups sour cream

Apple Pie Filling Ingredients:

  • 2 tablespoons butter (unsalted)
  • 4 cups of Honeycrisp Apples
  • 1 tablespoon sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cinnamon
  • ½ tablespoon cornstarch
  • 1 tablespoon water

Salted Caramel Buttercream Icing Ingredients:

  • ½ cup butter, softened
  • ½ cup shortening
  • 2 tablespoons caramel sauce
  • 1 teaspoon salt
  • 5 cups powdered sugar
  • 1 to 2 tablespoons water (for thinning)

Instructions: 

For the batter:

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon.
  2. In another mixing bowl, beat eggs until frothy.
  3. Add applesauce, butter, and sour cream; beat until blended.
  4. Stir into flour mixture.
  5. Preheat over to 350 degrees.
  6. Pour into cupcake pan and bake for 18-20 minutes.
  7. Allow cupcakes to cool, then use the cone method to remove center of cupcake to allow for filling.

For the apple filling:

  1. Melt butter in a medium saucepan over medium heat.
  2. Add apples, sugars, lemon juice and cinnamon.
  3. Cook until apples are tender and release their juices, about 10 minutes.
  4. In a small bowl, combine cornstarch and water.
  5. Add apples and stir, cooking until thickened.
  6. Remove from heat and cool to room temperature.
  7. Once cooled, spoon filling into the cooled cupcakes.

For the icing:

  1. In a stand mixer, cream together the butter and shortening.
  2. Add powdered sugar and the caramel sauce alternately. Add salt.
  3. Add water slowly for thinning.
  4. Pipe icing onto cooled and filled cupcakes.

 

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