These salted caramel apple cupcakes are definitely not diet-friendly, but they are completely and utterly unapologetic in their calorific magnificence.
These cupcakes are for the days you just want to indulge. The days where you don’t care that your dress is the teensiest bit too snug and that you should be going for a walk instead of eating cupcakes. But we can’t be angels all the time and this is exactly where these cupcakes come in.
A word of warning though, it’s nigh on impossible to eat these salted caramel apple cupcakes in any dignified or ladylike way. You’re going to end up with frosting on your nose as you bite into them, or perhaps with caramel smeared on your cheek, so go with it. Enjoy the delicious messiness and just go with it.
- 225 grams of caster sugar
- 75ml of water
- 100 grams of butter
- 100ml of cream
- 1 heaped teaspoon of sea salt flakes
Caramel apple cupcakes:
- 3 small apples (2 large), peeled and cored and cut into pieces
- 230 grams of plain flour
- 200 grams of caster sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 175 grams of soft unsalted butter
- 2 large eggs
- 150ml of sour cream
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 1 tablespoon of salted caramel
- 2 apples
Salted caramel buttercream frosting:
- 125 grams of room temperature butter
- 2 cups of icing sugar, sifted
- 1/4 cup of milk
- 2 tablespoons 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 two to three minutes or until the sauce has thickened slightly. Set aside to cool.
- Preheat the oven to 180 degrees Celsius 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 rack to cool.
- To make the apple wafers, reduce the oven to 100 degrees Celsius. 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 two 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 three 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 two 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.
Caramel can be made two to three days ahead. Apple wafers can be made one day ahead. Store in an airtight container once cool.