October is national apple month. To help celebrate I will be sharing several apple recipes. Today this sweet apple cupcake is delicious I hope you enjoy
For the Cupcakes:
1 (18.25-ounce) package yellow cake mix
1 teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 cup diced apples
For the Filling:
1 (13.4 ounce) can dulce de leche
For the Caramel Frosting:
16 tablespoons (2 sticks) unsalted butter
1/2 teaspoon salt
2 cups packed light brown sugar
1/2 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar
For the Caramel Drizzle:
10 soft caramel candies
1 tablespoon heavy cream
Line muffin pan with baking cup liners; set aside.
Prepare the cake mix according to the directions on the box, adding cinnamon, allspice, and nutmeg to the batter. Fold diced apples into the batter. Evenly divide batter among prepared baking cup liners.
Bake according to directions on the box, until a wooden pick inserted in center comes out clean. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make the filling, heat the dulce de leche in a heavy-bottomed saucepan over medium heat until warm. Transfer to a piping bag; set aside.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled. Pipe the caramel filling into each hollowed cupcake. Once the filling is in place, place the trimmed core of the cupcake back into place.
To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.
Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward.
To make the caramel drizzle, microwave caramels and heavy cream in medium bowl, stirring occasionally, until smooth, 1 to 2 minutes. Transfer to a piping bag and drizzle onto the cupcakes.
Prepare the cake mix according to the directions on the box, adding cinnamon, allspice, and nutmeg to the batter. Fold diced apples into the batter. Evenly divide batter among prepared baking cup liners.
Bake according to directions on the box, until a wooden pick inserted in center comes out clean. Cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
To make the filling, heat the dulce de leche in a heavy-bottomed saucepan over medium heat until warm. Transfer to a piping bag; set aside.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake. Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled. Pipe the caramel filling into each hollowed cupcake. Once the filling is in place, place the trimmed core of the cupcake back into place.
To make the frosting, melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.
Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward.
To make the caramel drizzle, microwave caramels and heavy cream in medium bowl, stirring occasionally, until smooth, 1 to 2 minutes. Transfer to a piping bag and drizzle onto the cupcakes.
Those look so delicious, what an excellent idea :)
ReplyDeleteI didn't realise it was Apple Month! These look scrummy - maybe I'll have to whip up a batch myself x
ReplyDeleteYum! I love caramel apple anything, and these cupcakes look great. I love when there's a secret "treasure" hiding inside!
ReplyDelete