Caramel Apple Pie Cupcakes

These cupcakes seem like they take a year to make, but they are so so so worth the effort. They're one of the few cupcake recipes I've repeated.

Recipe adapted from The Craving Chronicles

Parts
Apple Filling
Vanilla Bean Caramel Sauce
Cinnamon Cupcakes
Caramel Swiss Buttercream Frosting

Apple Filling
Ingredients
2 T unsalted butter
4 apples (I like MacIntosh) peeled, cored and finely diced
1 T sugar
2 T brown sugar
1 t fresh lemon juice
1/8+ t cinnamon
1/2 T cornstarch
1 T water

Directions

1. Melt butter over medium heat in a medium saucepan. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices (about 10 minutes)
2. Combine cornstarch and water in a small bowl. Add to apple mixture and stir and continue cooking until thickened.
3. Remove from heat and cool to room temperature

Vanilla Bean Caramel Sauce

Ingredients

1 1/2 c. sugar

2 1/2 c heavy cream

1 T vanilla

Directions

1. Mix heavy cream and vanilla in a measuring cup
2. Spread sugar in an even layer on the bottom of a heavy, tall sided sauce pan. Cook over medium-low heat, stirring gently with a heat-proof spatula or whisk to promote even browning until sugar melts (HAVE PATIENCE). Once the sugar comes to a boil (it must come to a boil), STOP STIRRING
3. When the caramel turns a rich amber color remove from heat and immediately whisk in cream (Caution: it bubbles violently and makes scary sounds). Cool to room temperature. If lumps form, just warm over low heat until they melt.

Cinnamon Cupcakes

Ingredients

1 c. milk

1/2 c. unsalted butter, room temperature

2 c. flour

1 1/2 t baking powder

2+ t cinnamon

1/4 t salt

4 eggs

1 3/4 c. sugar

1+ t vanilla

Directions

1. Preheat oven to 350; line two 12-cup muffin tins with cupcake liners
2. Heat milk and butter in a small saucepan over medium heat until butter melts; remove from heat
3. In a medium bowl, whisk together flour, baking powder, cinnamon and salt
4. Using a stand mixer with a whisk attachment, beat eggs and sugar until thick ribbons form, about 5 minuts (again have patience - I tend to lack this) Add flour mixture and beat on low until just incorporated. Add milk mixture and vanilla; beat until blended
5. Divide evenly among tins; bake 16-18 minutes; cool in pans for 5 minutes; transfer to wire racks to cool completely

Caramel Swiss Buttercream Frosting

Ingredients

4 egg whites

1 1/3 c granulated sugar

pinch of salt

2 sticks of unsalted butter, cut into cuves

1/3 c. vanilla bean caramel sauce (above), completely cooled

1+ t vanilla extract

Directions

1. Place a saucepan with about 2 inches of water over medium-low heat and bring to a simmer
2. Combine egg whites, sugar and salt in the metal bowl of a stand mixer; place bowl over pan of simmering water and whisk constantly until mixture reads 160 (or for those of us who wing-it without a thermometer aka me until recently, sugar will be dissolved and mixture will start to resemble marshmallow fluff)
3. Remove bowl from heat and attach to stand mixer; beat with the whisk attachment until stiff meringue pakes form and the outside of the bowl no longer feels warm (about 10 minutes)
4. Switch to paddle attachement; on low speed add one cube of butter at a time; waiting until incorporated before adding the next. When all butter is added and incorporated, add caramel slowly on low speed; add vanilla and continue beating until smooth

*If frosting curdles, keep beating

*If frosting is soupy, place mixer bowl in fridge for 10-15 minutes and beat until smooth and repeat if necessary

Assembly

1. Cut cone shapes out of the top of cupcakes; save the "lids"
2. Fill each cupcake with 1/2 T apple filling; smash lid back on
3. Pipe frosting; drizzle with caramel sauce and enjoy