Since it’s officially fall now, (temps beg to differ today) I am back to the fall flavors from a brief intermission. I love anything caramel, cinnamon, apple and salt. So, let’s do it up with all of those with my Salted Caramel Apple Cupcakes with Salted Caramel Swiss Meringue Buttercream! Ta-da!
Summer temps have decided to pay us a visit this week and stick around for the weekend, I’m not mad about it, but fall will be here next week. So, in preparation for that shift, (which the air has already shifted) I am getting in the fall state of mind…and taste!
I love caramel apples, when I was a kid, I would look forward to the day that those three packs (you know what I’m talking about) would show up on the store’s shelves. So exciting!! Were you a nut or no nuts…I actually was a nuts! As a kid that was about the only thing I liked with nuts on them…as an adult too…😉 I plan on making my own this year, trying to pick my own apples too. I have been saying for years now that I want to go apple picking. Guess I better seize the day, who knows (really who knows) what tomorrow will bring…. Any who, love the combo. So why not get the flavors (no nuts though) in cake form? So here you go and you’re welcome.
Silky smooth Swiss Meringue laced with salted caramel and boiled apple cider. Topped off with even more caramel and a gentle sprinkling of sea salt. Excuse me as I wipe the drool from my keyboard.
Loved, loved, loved these Kraft Caramel squares as a kid… and now!
Gratuitous salted caramel thirst trap… 🙂
Caramel, spices and apples oh my! Surprise apple filling really takes this puppy home!
Embrace the inevitable with me this weekend in the sweetest way. Remember simpler times of yore when all you had to think about this time of year was what you were going to be for Halloween and when you could get your hands on those darn apples. We certainly have a lot scarier things to think about now, so take this as your opportunity to escape this weekend through your taste buds and memories and enjoy the moments!
Happy Weekending & Caramel Appling It!
Diane
- Salted Caramel:
- 1 cup granulated sugar
- 1 tsp. sea salt
- ½ cup heavy cream
- 1 tbsp. boiled apple cider (from King Arthur link above)
- 1 tsp. vanilla extract
- 4 tbsp. unsalted butter
- For the Cupcakes:
- 1⅔ AP flour
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. ground nutmeg
- ⅛ tsp. allspice
- 1 stick unsalted butter room temp
- 2 large eggs room temp
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup goat's milk kefir (can sub buttermilk)
- ¼ cup boiled apple cider (from King Arthur)
- 1 tsp. vanilla extract
- For the Filling:
- 1 can apple pie filling
- ½ tsp. of salt
- 2 to 3 tbsp. salted caramel
- For the Caramel Swiss Meringue Buttercream:
- 5 egg whites
- ½ tsp. salt
- 1½ cups granulated sugar
- 4 sticks unsalted butter room temp
- ⅓ cup salted caramel
- 1 tbsp. boiled apple cider
- 1 tsp. vanilla extract
- Garnish:
- 12 Kraft caramel squares
- Dried apple pieces
- Salted caramel drizzle
- Sea salt
- For the Caramel:
- In large heavy bottom pot over medium high heat add the granulated sugar and stir constantly until completely melted. Don't walk away. Cook until it's a deep amber color, but don't let go too far. Carefully add the heavy cream while stirring. It will bubble up a lot. Stir for another minute. Remove from heat and add the salt, vanilla extract, boiled apple cider and butter. Stir until the butter is completely melted. Store in heat proof jar. Allow to cool at room temp, then can be stored in the fridge for up to 2 weeks.
- For the Cupcakes:
- Pre-heat the oven to 350 degrees and line a cupcake pan with 12 liners set aside.
- In a large bowl combine all the dry ingredients with the spices and whisk to combine. Set aside.
- In the bowl of stand mixer fitted with the paddle attachment cream the butter for 1 to 2 minutes. Add the sugars and continue to beat until lighter and fluffy another 3-4 minutes. Add the eggs one at at time and beat to incorporate. Next add the vanilla extract and combine. Mix in the boiled apple cider.
- Next add half of the dry ingredients and mix until just incorporated. Add the kefir and mix. Last add the rest of the dry ingredients and mix until just incorporated and no more flour bits remain.
- Using a large ice cream scoop or about ⅓ cup fill each of the cupcake liners ¾ths of the way full. Smooth the tops with off-set spatula or knife. Bake for 16-18 minutes, , until toothpick inserted comes out with only a few moist crumbs on it. Let cupcakes cool in pan on wire rack for 15 minutes, then remove cupcakes from pan and allow them to cool completely on rack.
- For the filling:
- While the cupcakes are cooling, prepare the filling. Using about a ¾ths of the apple pie filling from the can, chop the apples into small pieces and place in a bowl. Add the salt and the salted caramel and mix to combine. Set aside. You will have left overs that can be stored in airtight container in the fridge for up to a week.
- For the Buttercream:
- Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
- Pour sugar in bowl with the egg whites and add the salt.
- Place bowl over, not touching, a pot with simmering water.
- Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Next switch to the paddle attachment and beat on medium high speed.
- Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
- Mix until frosting is smooth and shiny.
- Add in the vanilla extract and boiled apple cider and mix to combine.
- Next add the caramel and mix to incorporate. Set aside.
- Assemble the cooled cupcakes:
- Using a small pairing knife cut a circle out from the top of the cupcake at a slight angle. Remove the top and cut off the excess cake and reserve the top. Repeat this process for all of the cupcakes.
- Next fill the cupcakes with the apple pie filling using about a teaspoon to fill each cupcake. Place the reserved tops back on top of each of the filled cupcakes.
- Fill a large pastry bag with tip of choice and frost each of the cupcakes. Drizzle a little more salted caramel on top to garnish with a light sprinkle of sea salt. Last place a caramel and apple chip on top to finish it off. Serve at room temp. Store in the fridge for up to 5 days. Can freeze in airtight container ungarnished for up to 3 months.
- Enjoy!!
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