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When fall comes and I know the holidays are right around the corner my thoughts turn to my KitchenAid and all the baking I am going to be doing soon. I love to bake with Apples, pumpkin, butternut squash and other fine ingredients you can only find fresh during the fall.
I just recently found these Golden Butter Applesauce Walnut Cupcakes and oh my, I had to make them. I love apples and applesauce, so having them in a cupcake was A-Ok with me! This is also my first time with Caramel Buttercream and I know it is going to be a staple in this house! So I whipped out my KitchenAid and got the party started!
We are a third generation KitchenAid family. My grandmother owned a kitchen aid, my Mom does and so do I! My Mom has a stand mixer which comes in handy, but I am partial to my little hand mixer. Don’t let it’s size fool you! It has a lot of power. When I heard about the Kitchen Aid Savor the Savings event, I squealed!
What Is The KitchenAid #SavorTheSavings Event:
You’ll get up to a $1000 prepaid card via mail when you purchase select KitchenAid major appliances. This savory deal couldn’t come at a better time. Just before the holidays and the season for apple and pumpkin desserts, your kitchen is going to need an upgrade. The sweetest part is that you’ll earn up to $1000 to spend on your grocery list, more kitchen gadgets or your holiday gift list! Shop KitchenAid. Really, how much better can it get? Not much, that is for sure!
Find out more about the KitchenAid Savor the Savings Event at http://bit.ly/1bk0aqp
If you could own any KitchenAid appliance, what would it be?
- 2½ cup(s) flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 teaspoon(s) vanilla extract
- 1 cup unsalted butter or margarine, softened
- 2 cup sugar
- 4 large eggs
- 1 cup Applesauce
- 1 teaspoon nutmeg
- ½ cup chopped walnuts
- Preheat oven to 350 degrees
- In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
- In large bowl, with mixer at medium-high speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat just until smooth, scraping the bowl occasionally with a rubber spatula.
- Add Applesauce and nutmeg, beating until thoroughly mixed. Add walnuts, stir by hand until blended.
- Line cupcake pan with liners and using an ice cream scoop, fill liners ⅔ full. Bake for 16 to 18 minutes, or until a toothpick inserted comes out clean.
- Allow to cool. Using a piping bag fitted with a star tip, swirl the buttercream (recipe below) on the cupcakes. Sprinkle with nuts and garnish with a caramel square or other small adornment. ( I used a sixlet )
- For buttercream- follow this recipe here and add 1 cup of melted caramel squares.
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