Yields:
24 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
30 Mins
Total Time:
1 Hr 15 Mins
At first, this was supposed to be an apple cake, but I decided to do cupcakes instead, because when I bake I take my treats to my husband’s work, so it’s much easier to make cupcakes than a cake. They give me feedback on what was wrong or what is good about them. They are my best test subjects. The apple cupcakes were a hit.
Ingredients
Adjust Servings
-
Apples
- Batter
- Caramel
- Swiss Buttercream
Instructions
-
Apple Batter
- Peel and dice the apples, gently stir them in the brown sugar, and set them aside
- Preheat oven to 350 F, line the cupcake tins
- In a medium bowl, combine flour, baking powder, spices, and salt. Set it aside
- In the bowl of a stand mixer combine oil and sugars. Beat until it's all combined ( about 2 mins). Then add the eggs one at a time, fully incorporating after each addition. Once it's all combined add the vanilla extract.
- Add the flour mixture in 3 separate parts. Once all of the flour is incorporated, fold in the apple mixture from step 1
- Scoop the batter using tablespoons and put the batter in the baker cups. Filling the cups 3/4 full.
- Place the muffin pan into the oven and bake for 30 mins or until a toothpick comes out clean or with a few crumbs on it.
- Once done and out of the oven, place them on a cooling rack and let them cool completely. Caramel
- Place sugar and water into a medium pan, stir to combine, but do not stir from this point on. Cook over high heat, washing down the sides with a pastry brush dipped in water as needed to prevent crystals.
- Cook until you get an amber color, then remove immediately from heat. Very slowly pour in the heavy cream while whisking quickly. Add butter and return to heat and bring back to a boil. Cook for about 2 mins. Whisking constantly.
- Remove from heat and let cool to room temperature. Transfer to a container and place in a fridge to thicken. Swiss Meringue Buttercream
- Place egg whites and sugar into the mixer, and whisk until combined.
- Place the mixing bowl over a hot water bath on the stove and whisk constantly until the mixture reads 160 Fon a candy thermometer and it doesn't look grainy anymore.
- Switch to a paddle attachment, and slowly start adding in the room temp butter and mix until smooth. Assembly
- Once everything is done and cooled, take the caramel and spread it on top of the apple cupcake. Then add the meringue and put it in a piping bag and use any tip. I used specialty tip number 96. Then you're ready to enjoy.