Hopefully you’ve already seen Part 1 of the At Home 20th Anniversary Cupcake Bake-Off! In the 2nd part of this episode from 2011, Arlene is joined by Bernadette Lewis, who makes autumn applesauce spice cupcakes with a caramel icing.
After all the cupcakes are out of the oven, Arlene, Paul, Laura Comanici, and Steve Johnson taste the competitors’ cupcakes and pick a winner!
It’s hard to believe that it’s been over 15 years since this episode was filmed, and it’s been almost a decade since Arlene passed away. Yet, At Home continues to have thousands of viewers around the world, and thanks to our website and social media, new people are finding us, too.
Arlene said many times that At Home wasn’t just about the food; it was about reaching people with the Word of the Lord. In between the recipes, she was a witness for Christ. Thanks to her hard work and the work of those who helped make the show, At Home continues to touch people’s lives with God’s love.
Autumn Apple Sauce Spice Cupcakes
Ingredients
Cupcakes
- 1/2 cup softened butter
- 2 cups sugar
- 2 large eggs
- 3 cups all purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1 jar applesauce
- 1 cup chopped walnuts or raisins
Caramel Frosting
- 1 tsp vanilla
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 6 Tbsp evaporated milk
- 2 cups sifted powdered sugar
Instructions
Cupcakes
- Beat butter, sugar and eggs in a large bowl until fluffy. Stir together flour, baking soda, cinnamon, cloves, allspice, vanilla and nutmeg. Add to flour mixture along with the applesauce. Beat with electric mixer about 2 minutes until evenly mixed. Add walnuts or raisins. Pour into cupcake holders and bake @ 350 degrees for 18-20 minutes until center tests done with a toothpick. Yields about 2 1/2 dozen.
Caramel Frosting
- Heat butter and brown sugar together in a saucepan until boiling. Boil for 2 minutes stirring constantly, then stir in milk. When just warm to the touch, stir in powdered sugar, about 1/2 cup at a time until correct consistency. Spread on cupcakes and decorate with golden and dark raisins and craisins. Enjoy with a nice cup of warm apple cider.
Self Filled Cupcakes
Ingredients
Cupcakes
- 1 box chocolate cake mix 18.5 oz
- 1 pkg cream cheese softened, 8 oz.
- 1/3 cup sugar
- 1 large egg
- dash salt
- 1 pkg mini chocolate chips
Frosting
- 2 cups powdered sugar
- 1/2 cup Crisco shortening
- 1/8 cup milk
- 1/2 tsp vanilla
Instructions
- Mix cake mix according to package directions. Place 24 paper cups in cupcake pan. Fill each cup 2/3rds full with cake batter.
- Cream together cream cheese, sugar, egg and salt; stir in chocolate chips.
- Drop teaspoons of cheese mixture into center of cake batter of each cupcake. Divide cream cheese mixture among 24 cupcakes.
- Bake as directed for cupcakes on cake box directions. Remove from oven and allow to cool.
Frosting
- Mix all until creamy. When cupcakes are completely cooled, frost each cake lightly. Best when cold, center is like a cheesecake. Makes 24 cupcakes. Enjoy!
Banana Split Cupcakes
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup chopped walnuts
- 1 tsp baking soda
- 1 tsp salt
- 3 medium ripe bananas, mashed
- 1/2 cup mayonnaise
- Maraschino cherries
Instructions
- In a bowl combine flour, sugar, chocolate chips, walnuts, baking soda and salt. In another bowl, combine bananas and mayonnaise and stir into dry ingredients.
- Fill paper-lined muffin cups 3/4th full. Bake at 375 degrees for 20-25 minutes. Cool on wire rack and place maraschino cherry on top. Makes 1 dozen cupcakes. Enjoy!
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