I gotta say. They’re pretty awesome.
What’s not to like?
The rain has finally come! Of course, the California drought is nowhere near over, but the past few days have been ridic.
I am so happy for the cozy weather, but it has definitely made my week a little stressful.
Cue, these cupcakes. Sometimes you just need cake.
Stuffed with so much flavor. Alllll the good things. Apple spice cake. Apple compote filling. Salted caramel buttercream. Ugh. I’ve been wanting to make pretty much this exact kinda thing for a few weeks.
And those mini caramel apples. Mmm. There’s nothing like a good caramel apple.
That hidden apple compote gives these cakes the best textural surprise!
Apple Sauce Spice Cupcakes: (Adapted from Martha Stewart)
2 cups ap flour
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
Pinch of nutmeg
Pinch of cloves
1/2 cup unsalted butter, room temp
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups unsweetened applesauce
2 apples (I used one Fuji and one Granny Smith), peeled, cored and diced
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon lemon juice
1-2 tablespoons water
Salted Caramel Buttercream:
4 Egg whites, room temperature
1 cup granulated sugar
1/2 teaspoon salt
12 oz unsalted butter, room temp
1 teaspoon vanilla
1/2 cup Salted Caramel (plus more for decorating)
Small apples (Crab or Lady) for garnish
Cakes: Preheat the oven to 350 degrees. Line two muffins tins with cupcake liners. Sift together the dry ingredients in a small mixing bowl. Cream together the butter and sugars in a stand mixer on medium until light and fluffy. Scrape down the sides of the bowl, and add the eggs. Beat until incorporated. Add the applesauce, and then the dry mixture. Mix on low until the batter just comes together. Scrape the sides and bottom of the bowl. Portion out into your muffin tins (about 3/4 full) and bake for 20 minutes (rotating the pans halfway through) until a toothpick inserted comes out clean. Allow to cool on a wire rack. Core the cupcakes once cooled, and fill with about 1 teaspoon of the apple compote (instructions below).
Apple Compote: Mix together the sugar, flour, and cinnamon in a small saucepan. Then add the apples, lemon juice and water, and cook over medium heat, stirring frequently. You want the apples to cook down to a nice tender texture, and have the syrup thickened. It should take 10-15 minutes. Set aside to cool.
Buttercream: In the bowl of your stand mixer, combine the sugar and egg whites. Heat over a pot of simmering water, using your hand to whisk the mixture constantly so the eggs do not cook. You want the sugar to dissolve completely, and the mixture should we warm to the touch (no grit between your finger tips at all from the sugar, should be smooth). Immediately beat the mixture on medium high with the whisk attachment. Increase the speed to high, and beat until it is completely cool and a stiff peaked meringue forms (about 10 minutes). Switch to the paddle attachment, and slowly incorporate the butter one tablespoon at a time. You may need to heat the mixture again if the butter does not combine well. Once the buttercream is the right consistency, beat in the salt and vanilla. Then add the caramel, and beat on high for 5 minutes. Using a star tip, pipe onto your filled cupcakes. Then drizzle with more salted caramel, and top with mini caramel apples if you desire.
I know that Thanksgiving was just last week…so you’re all probably a little pie-ed out (as if I could ever feel that way about pie, but I get it if you are I guess). Give these fun guys a try for a seasonal twist! You won’t be disappointed.