These salted caramel cupcakes are any sweet-lover's dream. The slightly tart apple cake is the perfect compliment to the sweet and salty caramel. From the fluffy cake to the caramel frosting, every bite of this sweet and salty cupcake will leave you wanting more.
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 color, 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 350 degrees (F). Line a 12 hole muffin tin with cupcake liners.
Remove the butter and eggs from the refrigerator and allow them to come to room temperature before making the cupcake batter.
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 cupcake batter 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 210 degrees (F). Use a mandoline, or very sharp knife, to cut the apples into very thing slices.
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 confectioners sugar and 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. Enjoy!
The 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.