BOAT CUPCAKES RECIPES

Steps:

• Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment paper, with ends hanging over edge of pan. Spray parchment with nonstick spray.
• Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl; set aside.
• Beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time; add vanilla extract.
• Whisk flour, baking powder and salt together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth.
• Pour half the batter into the prepared loaf pan; add half the chopped apple mixture.
• Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer.
• Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture.
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife.
• Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Watch bread and cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.
• Let loaf rest in pan for 15 minutes , then remove from pan using edge of parchment and place on wire rack to cool completely.  
• To Make Glaze

Steps:

• ***Be sure to use medium-grain rice (not long-grain.)***Use a nonstick saucepan if you have one.In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes. Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl. ***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside. Top each portion of rice pudding with some of the Caramel-Pecan Sauce.