Caramel Apple Mini Cupcakes

A childhood favorite begging for booze, this adult

take on a caramel apple is basically healthy since

we’re making it with fruit juice and nuts.

 

Makes 48 mini cupcakes

FOR THE CAKE:

• 1 egg
• ⅓ cup (75g) sour cream
• 1⅓ cups (166g) all-purpose flour
• 1 cup (200g) granulated sugar
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup (115g) apple cider
• 1 stick (115g) butter, unsalted
• FOR THE FILLING:
• 1 cup (23g) Caramel Sauce made with applejack
• FOR THE FROSTING:
• 1 stick (115g) butter, unsalted
• 1 pound confectioners’ sugar
• ⅓ cup (80g) applejack brandy
• FOR THE GARNISH:
• ¼ cup (60g) crushed almonds

 

 

 

METHOD

325°F/165°C. Line mini cupcake tins with paper

liners.

 

2. In the bowl of an electric mixer, beat egg and

sour cream.

 

3. In another bowl, combine flour, sugar, baking

soda, salt, and cinnamon. Set aside.

 

4. Combine apple cider and butter in a saucepan

and heat until butter melts.

5. Remove from heat. While the mixer is running,

slowly pour the hot cider/ butter mixture into the

mixing bowl. Beat until incorporated.

 

6. Slowly add the dry ingredients to the wet

ingredients and beat until incorporated.

7. Fill cupcake tins ⅔ full.

 

8. Bake for 10 minutes and let cool on cooling

rack.

9. TO MAKE THE FROSTING: With an electric

mixer, beat the butter with the paddle attachment

until fluffy.

 

10. With the mixer on low speed, slowly add

confectioners’ sugar until incorporated.

11. Slowly stream in applejack brandy and beat

until smooth and fluffy, with no lumps or air

bubbles.

 

12. Transfer the frosting to a piping bag.

13. TO MAKE THE GARNISH: Preheat the oven to

325°F/165°C.

14. Spread the almonds on a sheet pan and toast

for 4–5 minutes or until tan in color.

 

15. Allow almonds to cool and then grind them in

a food processor or coffee grinder.

16. Transfer almonds to an airtight container

until cupcakes are ready to be garnished.

 

17. FOR THE ASSEMBLY: When cupcakes are cool,

core each cupcake with a small pastry tip. If you

don’t have a pastry tip, poke a hole in the middle

of the cupcake with a narrow-bladed knife (a

steak knife would do).

 

18. Fill the cavity with applejack Caramel Sauce,

taking care not to let it overflow.

19. Frost to your liking.

20. Sprinkle with crushed almonds.