I know that you guys probably think I’m super strong and totally fearless, so it may surprise you to know that I hate haunted houses.
And haunted trail rides, haunted corn mazes, or whatever else people manage to turn into bloody clown-filled houses of horrors.
Of course, I realize that we all have opinions and I totally respect people’s right to spend good money to walk in strobe lights and have zombies and dead hospital patients all up in their grill. But for me?
No thank you, sirs and madams.
A huge problem I have with haunted houses is the unavoidable fact that you WILL be chased by a guy with a chainsaw. Obviously, the Halloween Haunted House Bosses of the Lands have realized that chainsaws are scary.
Because they can cut people’s heads or arms off.
So, they have scary people chase us with chainsaws that “supposedly” don’t have the sharp chain on them, but if you ask me, trusting strangers who think it’s fun to scare people with your life is not a very good idea.
It’s a shame that feeling safe and cozy doesn’t get enough credit. It’s actually a ton of fun. Sometimes just for kicks, I sit on my couch with my coziest Pier 1 blanket (an extravagance!! But worth every penny) and a good book and I say “Wheeee!!! No one is chasing me or pretending to kill me, this is GREAT!!”
Try it. Worth EVERY STINKING PENNY!!
Anyways, since it’s Halloweenish time, I decided to do a cupcake spin on Caramel Apple Cheesecake. It was a good idea. Great, actually.
I made yellow cupcakes with a graham cracker base, filled them with apple pie filling and topped with cream cheese frosting and caramel. It’s really too bad you can’t be here to eat a few sevenish with me.
Yellow cake mix, plus eggs, oil and water called for on box
8 full sheets of graham crackers, coarsely chopped (not crushed finely)
Large can apple pie filling
8 oz block cream cheese
4 Tablespoons (1/2 stick) butter
2 cups powdered sugar
1 teaspoon vanilla extract
11 0z bag caramel bits
2 Tablespoons heavy cream
Preheat oven to 350. Line 24 muffin cups with liners and sprinkle graham crackers in the bottom of each.
Prepare cupcake batter according to box directions. Fill each muffin cup with batter about 2/3 of the way full. Bake until tops spring back when lightly touched (about 12-15 minutes). Remove pans from oven and cool on cooling racks.
Once cupcakes are cool, cut the middles out. You can use a knife, but I prefer to use a large piping tip. I just insert it in the cupcake, push down, twist, and pull back out. Just make sure not to go down too far, maybe about 2/3 of the way, so the cupcake base is sturdy enough to hold the filling. Spoon apple pie filling in the cupcakes.
Make your cream cheese frosting:
In the bowl of a mixer, beat cream cheese, butter, and vanilla until smooth and combined. Add powdered sugar and beat on medium-high for about a minute and a half. Frost cupcakes.
In a microwave-safe bowl, microwave caramel bits and cream for about 2 minutes, stirring every 20 seconds or so until fully melted. Spoon over cupcakes.
Store uneaten cupcakes in the refrigerator.
I hope you have a fabulous Halloween, how ever you spend it. Thanks for reading!!