I’m welcoming autumn with these Caramel Applesauce Cupcakes. Fluffy and moist applesauce spice cupcakes, filled with delicious salted caramel and topped with light vanilla buttercream. Is there really a better flavour combination?
Preheat your fan oven to 160°C or 325°F. Line your cupcake pan with paper cases.
In a bowl of a standing mixer sift and combine flour, both sugars, salt, baking powder, cinnamon, nutmeg and cloves. Add butter and mix for a minute, until you get sand-like texture.
Add oil, eggs and applesauce and mix everything until just combined. Don't overmix it. In the end, add vanilla extract.
Divide the batter evenly among the paper cases, filling them ¾ of the way full. Bake for 18-22 minutes or until they're springy on the top.Once they're done, let them cool completely before frosting.
In a thick bottom saucepan combine sugar and water. Make sure every sugar granule is covered with water. Heat it up over medium to high heat, until it reaches golden amber colour. DO NOT STIR IT. This will take about 15 minutes.
While the sugar is dissolving, heat up the heavy cream to a simmer. Once the sugar syrup reaches a desired colour, pour the heavy cream over it a steady stream, stirring constantly with a silicone spatula. There will be a lot of bubbles and steam, be careful not to burn yourself.
Once all the bubbles have subsided, put the saucepan back on the stove and cook it for 2 minutes, stirring constantly. When it's done, put the caramel sauce in a clean jar and leave it to cool to room temperature.
Vanilla Ermine Buttercream:
n a small saucepan combine flour, sugar, salt and milk. Cook over medium-high heat, stirring constantly with a whisk until it thickens. After it has boiled, cook for another 2 minutes.
Once it's done, transfer it to a bowl, put a cling film over it touching the surface to prevent "skin" forming and let it cool to room temperature. This is your pudding base. You can do this in a fridge, but before using it let it come to room temperature.
Using a stand mixer fitted with the paddle attachment, beat the butter for 5 minutes until it's pale and fluffy. Then add spoonful by spoonful of previously made pudding. Mix until it's all nicely incorporated and with no lumps. Add the vanilla extract and beat for another 30 seconds.
Using an apple corer, core the middle of each cooled cupcake and fill it with caramel sauce. Put the buttercream in a piping bag fitted with 1M tip (or whichever you prefer :) ) and frost the cupcakes. They are best eaten at room temperature. You can keep them in an airtight container at room temperature for 2 days or longer in the fridge. Just let them come to room temperature before eating them. Fridge makes cakes and cupcakes drier so bear that in mind.
You can use a hand mixer if you don't have a stand mixer.
For tips on caramel making read the post above.
If you still don't own one, I advise you to buy a kitchen scale - they're cheap and easy to use, and always guarantee the same results in baking! :)
Not all ovens are the same. I suggest to check the cupcakes at 18 minute mark and then adjust the baking time accordingly. Get to know your oven! ;)
Caramel Applesauce Cupcakes https://www.anasbakingchronicles.com/caramel-applesauce-cupcakes/ October 9, 2018