Caramel Apple Cupcakes de Yaz

Caramel Apple Cupcakes de Yaz

Makes 18 cupcakes

Ingredients:

FOR THE CUPCAKES

  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 16 tablespoons unsalted butter, at room
    temperature (European style recommended)
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • ½ cup hot water
  • ½ cups freshly grated apples ( 4 to 5
    medium-size apples-we use Gala apples,
    but you can use your favorite type) .

FOR THE VANILLA CREAM-CHEESE FROSTING

  • 4 tablespoons unsalted butter, at room
    temperature (European style
    recommended)
  • 2-4 cups confectioners’ sugar, sifted
  • ¼ teaspoon pure vanilla extract
    (Nielsen-Massey pure Madagascar
    Bourbon recommended)
  • 6 ounces cream cheese, at room temperature

FOR THE CARAMEL

Makes ~2 ½ cups caramel

  • 2 cups sugar
  • 1 tablespoon water
  • 12 tablespoons unsalted butter, at room
    temperature (European style
    recommended)
  • 1 teaspoon pure vanilla extract (NielsenMassey
    pure Madagascar Bourbon
    recommended)
  • 1 cup heavy cream, at room temperature
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Description

Procedure:

FOR THE CUPCAKES

  1. For the cupcakes: Preheat the oven to 350°F. Line a standard cupcake pan with twelve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.
  2. Sift together the flour, baking powder, cinnamon, and salt on a sheet of parchment paper or wax paper and set aside.
  3. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.

Note: It’s always best to cool the cupcakes at room temperature. Putting them in the fridge to cool can dry out the cake.

FOR THE VANILLA CREAM-CHEESE FROSTING

  1. Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy.

FOR THE CARAMEL

  1. Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes to thicken further before you use to fi 11 or decorate.

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