What do you get when you combine a food stylist extraordinaire (Jenny Park) and a badass food photog (Teri-Lyn Fisher)?
In the best-case scenario, you get SpoonForkBacon.com, a new L.A.-based recipe blog with stunning images and sophisticated and, dare we say, magazine-esque graphics.
Just in time for fall’s first chill (let’s pretend, okay?), the ladies share their favorite seasonal recipe.
Caramel Apple Cupcakes
For the cupcakes
1½ c. all-purpose flour
1½ tbsp. ground cinnamon
1¼ tsp. baking soda
¼ tsp. salt
¾ c. unsalted butter, softened
2/3 c. light brown sugar
2 tbsp. sugar
¾ c. unsweetened applesauce
¼ c. buttermilk
2 Granny Smith apples, peeled, cored, and diced
1. Preheat oven to 350°.
2. Put all the dry ingredients except the sugar into a mixing bowl and sift together.
3. Cream together the butter and sugar in a stand mixer until light and fluffy, 3-4 minutes.
4. Add the eggs one at a time. Scrape the sides of the bowl between each.
5. With the mixer on medium speed, add the applesauce and buttermilk, and mix until just combined. Add the dry ingredients to the wet mixture, ½ c. at a time, until fully incorporated. Fold the apples into the batter. Set aside.
6. Place cupcake liners in a muffin tin and fill each about halfway.
7. Bake about 20 minutes. Repeat with the remaining batter.
For the buttercream frosting
1¾ c. unsalted butter, slightly softened
5 c. powdered sugar, sifted
3 tbsp. whole milk
2 tsp. vanilla extract
1. Whip together butter and sugar in a stand mixer until fully incorporated, 5-7 minutes.
2. Add milk and vanilla and continue to whip until light and fluffy.
1 c. store-bought caramel sauce, poured into a squeeze bottle
2/3 c. toasted hazelnuts, chopped
1. Insert the tip of the squeeze bottle into the top of each cupcake and squeeze a small amount (about 1 tbsp.) of caramel sauce into the center.
2. Pipe frosting onto cupcakes and sprinkle with hazelnuts.
For more culinary inspiration, go to spoonforkbacon.com.
Photo: Courtesy of SpoonForkBacon.com
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