Grab a cup of cappuccino and get comfortable. We have news to share with you. October kicks off “Cappuccino of the Month”. Stop by any Friday or Saturday in October to sample some White Chocolate Cappuccino. Save 50¢ per bag all month. Try a different flavor every month. This is a great way to try all the flavors of cappuccino. Sample, save, sip (or slurp) and savor!
Don’t ask what “quadra” means? It sounded unique & fun. Our specials this week are also fun and a little unique. They include buy one, get one half off on Country Gravy, Peppered Gravy and/or Breton Garden Vegetable Crackers. These crackers are great for lunchboxes and go well with cheese. Stock on up gravies for Thanksgiving and the “comfort food” season. Also, save 50¢ off a bag on gummi raspberries.
Caramel Apple Cupcakes
1-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
1-1/2 cups chewy caramel candies
1 Tablespoon heavy cream
Preheat oven to 350 degrees F. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Grate your apples to ensure you’ll get apple with every bite of caramel. In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples.
Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth. Dip cupcakes upside down into caramel and let cool.