Scrumptious Apple Pie Cupcakes

1 cup milk
4 large egg whites, at room
2 ¼ teaspoons vanilla
3 cups cake flour
1 ½ cups sugar
4 teaspoons baking powder
¾ teaspoon salt
1 ½ sticks unsalted butter,
¾ cups heavy cream
I can of pie filling
Icing Ingredients:
3 cups sugar
3 tablespoons corn syrup
1 ½ cups milk
1 stick unsalted butter,
1 teaspoon vanilla extract
½ cup heavy cream
(Butter cream icing)
1 ½ sticks unsalted butter,
1 -1¼ cups powdered sugar
Graham cracker crumbs
1.   Preheat the oven to 350
degrees. Line the tins with cupcake papers.
2.   In a bowl, mix ¼ cup of the
milk with the egg whites and vanilla. In the bowl, mix the flour, sugar, baking
powder and salt. Add the butter and the remaining ¾ cup of milk. Beat at a low
speed until blended, and then beat at medium speed until smooth, about 1
minute. Add the egg white mixture in 3 additions, beating the batter on
medium-speed for 20 seconds after each addition.
3.   In another bowl, using an
electric mixer beat the cream until soft peaks form. Stir 1/3 of the whipped
cream into the batter, and then fold in the rest with a spatula. Fill cupcake
tins with ¾ full in each, don’t overfill.  Bake for 20-24 minutes, or until a toothpick
inserted in the center come out clean. Let cupcakes cool.
Make the Caramel:
In a saucepan, stir 2 ¼ cups
of the sugar with the corn syrup and milk. Cook over moderate heat, stirring
until the sugar dissolves. Keep warm.
Sprinkle the remaining ½ cup
of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat,
swirling, occasionally, until an amber caramel forms. Carefully pour the warm
milk mixture over the caramel. It will bubble something fierce. Keep stirring-this
is normal. Cook over moderately high heat, stirring until the caramel
dissolves. If this sounds overwhelming, I suggest buying a bottle of caramel,
it will work.
Stop stirring and cook until
the caramel register 235F on a candy thermometer-this will take 5-8 minutes. Be
patient. Remove from the heat. Stir in the butter, vanilla and ½ cup of the
heavy cream. Strain the caramel in the bowl of a standing mixer. Let cool for
15 minutes.
Beat the caramel at medium speed
in the standing mixer, gradually adding the remaining ¼ cup of cream, until cream,
about 15 minutes.
Make the Icing:
Using the mixer beat the
butter on medium speed until light and fluffy, about 2-3 minutes. Reduce speed
to low, add the powdered sugar and beat to combine. Slowly add ½ cup of the
cooled caramel at a time until you reach the consistency and flavor you like,
not exceeding 1 ½ cups caramel. Beat on medium- high until airy and fluffy, 1-2
With a spoon, create a hole
in the middle of each cupcake. The hole should be big enough to allow a t least
a half spoonful of the pie filling in each cupcake. Do not make a hole in the
cupcake so big that you go through the bottom of the cupcake. This will cause
the filling to fall out once you take off the wrapper.
Using a pastry bag or a Ziploc
bag with the corner cut off, pipe the frosting for each cupcake in a circular
motion until the top is just covered.


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