On a diet? Then you might want to look away now because these Salted Caramel Apple Cupcakes are completely unapologetic in their calorific magnificence.
You might recall when I shared my Apple Curd recipe that I was sent a case of 80 Aussie Apples. In that case I’m sure it comes as no surprise I have another apple recipe to share with you. This time I’ve taken things up a notch…or three and instead of simple apple cupcakes I have something much, much more decadent to share with you.
With the addition of salted caramel, spices, salted caramel buttercream frosting, dehydrated apple wafers and yet more salted caramel oozing down the frosting these cupcakes are anything but boring. I present to you my Salted Caramel Apple Cupcakes!
One thing I will warn you about is that there is no delicate ladylike way to enjoy these Salted Caramel Apple Cupcakes. You will probably end up with either some caramel or frosting on your face or both. But what is life without a bit of mess and a bit of indulgence!
So why not make some of these beauties today?
Salted Caramel Apple Cupcakes
- SALTED CARAMEL:
- 225 g of caster sugar
- 75 ml of water
- 100 g of butter
- 100 ml of cream
- 1 tsp heaped of sea salt flakes
- CARAMEL APPLE CUPCAKES:
- 3 pieces small apples peeled and cored and cut into, 2 large
- 230 g plain flour
- 200 g caster sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 175 g soft unsalted butter
- 2 large eggs
- 150 ml sour cream
- 1 tsp of ground cinnamon
- 1/4 tsp of ground cloves
- 1/4 tsp of ground ginger
- 1 tbs of salted caramel
- APPLE WAFER:
- 2 apples
- SALTED CARAMEL BUTTERCREAM FROSTING:
- 125 g of room temperature butter
- 2 cups icing sugar sifted
- 1/4 cup of milk
- 2 tbs of salted caramel
Start by making the caramel. To make the salted caramel place the sugar and water in a medium sized saucepan over a low heat. Stir until the sugar dissolves and then add the butter. Stir until the butter melts and then increase the heat to medium and allow the mixture to cook until it reaches a light toffee colour, around 15 minutes. Add the cream and sea salt, stir to combine and then cook for another 2 to 3 minutes or until the sauce has thickened slightly. Set aside to cool.
Preheat the oven to 180 degrees Celsius (350 Fahrenheit) and line a 12 hole muffin tin with paper cupcake liners. Remove the butter and eggs from the refrigerator and allow them to come to room temperature before making the cupcakes.
Using a food processor with a grater attachment fitter grate the apples. Swap the grater attachment for a chopping blade and add all of the ingredients into the bowl of the food processor and process until you have a smooth, thick batter. Divide the batter between the cupcake liners. Bake for 15 to 20 minutes or until cooked and remove from the tray and place on a wire wrack to cool.
To make the apple wafers, reduce the oven to 100 degrees celsius (210 Fahrenheit). Use a mandoline to cut the apple 0.75mm thick and arrange the apple slices on a baking tray lined with baking paper and place in the oven and bake for 2 hours, turning the apples over after an hour. Remove from the oven and set aside to cool.
To make the frosting beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, roughly 3 minutes. Reduce the mixer speed to low, and gradually add the icing sugar alternating with the milk, and mix until completely incorporated. Add the caramel while the mixer is low and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.
To decorate the cupcakes fill a piping bag fitted with a star tip with the frosting and pipe onto the cupcakes. Drizzle with some of the remaining caramel sauce and decorate with an apple wafer.
Recipe NotesThe salted caramel can be made 2 to 3 days ahead. Apple wafers can be made 1 day ahead. Store in an airtight container once cool.