Wednesday, 21 May 2014

Apple Pie Cupcakes with Salted Caramel Whipped Cream













These are the last of the apples from our garden, sob. I've got what amounts to a batch of apple butter, one more apple pie, one more apple teacake and one more apple crumble left. Farewell Granny Smiths and Pink Ladies. See you next year. It's been awesome.




Apple Pie Cupcakes with Salted Caramel Whipped Cream
slightly adapted from Sally's Baking Addiction
Makes 12

For the Cupcakes:
200g plain flour (I used cake flour)
70g caster sugar
140g light brown sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
115g unsalted butter, melted
80ml buttermilk
2 teaspoons vanilla extract
2 medium Granny Smith apples, finely grated

For the Salted Caramel Whipped Cream:
300ml whipping cream
100g caramel sauce or spread (I used Bonne Maman)
1/8 teaspoon fine sea salt
1 tablespoon dark brown sugar

Make the Cupcakes:
Preheat the oven to 180 C and line a cupcake pan with paper liners. Set aside.

Put the flour, baking powder, baking soda, salt and spices into a bowl and whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and beat well.

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just to combine. Fold the apple into the batter.

Divide the batter among the paper liners and bake for 20-22 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Transfer to a wire rack to cool completely.

Make the Salted Caramel Whipped Cream:
Put all the ingredients into the bowl of an electric mixer fitted with the whisk attachment and whisk until you have a piping consistency.

Spoon the cream into a disposable piping bag, snip a 1cm hole in the tip and piping on top of the cooled cupcakes.

20 comments:

  1. Oh my gosh Jen. The last of your apple crop has definitely been done justice in this gorgeous recipe. Apples and creamy salted caramel go so beautifully together; I've fried some up in a pan a few times for a simple dessert served with ice cream. This is a wonderfully pretty, transportable version of those flavours. I can imagine bringing these to work - it'd be like shark feeding time! x

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  2. So beautiful. I am envious of your orchard!

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    1. Thanks Liz. We are so lucky to have the fruit straight of the trees.

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  3. You're so lucky to have many trees that gives you fruit. Oh Australia! Love the cupcakes :)

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    1. We are so lucky Gabrielle. It's a real luxury to be able to pick our own fruit.

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  4. That salted caramel whipped cream needs to be on everything!

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  5. Hi Jen, these look so amazing, sounds like you had a really good year with your apples

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    1. We did have a good year... despite the parrots.

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  6. Oooh, these cupcakes look so good! Love the idea of that caramel frosting.

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    1. Thanks Laura. I ate the rest of the topping straight out of the piping bag. Don't tell anyone.

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  7. Gorgeous apple pie & salted caramel combination, Jennifer & to think I don't like cupcakes?! I think now I am a convert! :)

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    1. I think most cupcakes are overrated Shulie. I only ever eat the ones I make. These are good ones though, trust me.

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  8. How do you get your whipping cream so thick?! Mine turned out a little different and very runny :( but these are AMAZING, I am seriously in love! Thank you so much for posting this!!

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    1. In Australia, our whipping cream is at least 35% fat. May be that's it?

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  9. I am so confused. It says to whisk the flour with both sugars, then to beat the butter and sugars and then to mix dry with wet. I was following it step by step and added the flour and sugars together, but now I think I should have added it with the butter?

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    1. My apologies Shanara. The recipe has been amended. Beat the butter and sugars together.

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  10. hello! I would like to make your fabulous sounding frosting recipe for some salted caramel brownie cupcakes I'm making for a baby shower at work tomorrow. I'm wondering, based on your experience with the frosting, do you think I'd be fine making the frosting and frosting them tonight or should I wait to do it until the morning? (Whipped cream frosting never seems to hold up well for me so it makes me nervous! But I think the texture would be perfect) the shower isn't until 2pm tomorrow...I would really like to make it and frost them tonight if possible to avoid having to get up at 4am but also want the frosting to hold up and look nice for the shower. Thanks for your help and for the recipe!

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    1. I'm probably answering your question too late (sorry), but the frosting would hold up for at least 24 hours if refrigerated.

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