Caramel Apple Pie Cupcakes
Ingredients
2 boxes refrigerated pie crusts, softened as directed on box
1 can apple pie filing, lightly chopped
1/2 cup + 2 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
1/2 teaspoon kosher salt
1/3 cup caramel syrup (recipe below)
1 egg, at room temperature
1/4 cup apple sauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk, at room temperature
For the Caramel Syrup:
2 cups sugar
1/2 cup water
1 cup water (to“stop” the caramelization process)
For the Cream Cheese Frosting:
4 tablespoons butter
12 oz cream cheese
1/2 cup Caramel Syrup (room temp)
4 teaspoons vanilla extract
2/3 cup confectioners sugar
Preparation
1
To make the Caramel Syrup - In a small saucepan, mix together water and sugar. Brush down any stray sugar crystals from the sides of the pot.
2
Turn on heat to highest flame. Cook until smoking slightly, and the mixture has turned a dark amber. When color is achieved, very carefully pour in one cup of water. This will cause a lot of smoke, spewing boiling sugar so be careful, wear long sleeves, make sure you have some space to jump back (it happens ).
3
Whisk over medium heat until it has reduced slightly. To test if it’s done, get a little on a spoon, (let it cool down slightly – if not you will most definitely burn your fingers) if it feels sticky between your fingers you’re good to go. Remove from heat and let it cool to room temperature.
4
To make the Cupcakes – Heat oven to 450°F. Remove pie crusts from pouches and unroll on a work surface. Cut 2 1/4-inch rounds from each crust (about 8 per crust). Place liners in your muffin tin and firmly press 1 round in bottom and up the sides of each of liner. Bake for 5 minutes.
5
Reduce oven temperature to 350°F. Divide apple pie filling evenly among pastry-lined muffin cups.
6
In the bowl of a stand mixer cream the butter until smooth. Add sugar and salt & cream until light and fluffy.
7
Slowly pour room temperature caramel syrup into the bowl. Once thoroughly combined increase speed. Add the egg, apple sauce & vanilla extract one at a time, mixing well after each addition. Scrape down the bowl and beat the mixture until uniform.
8
In a separate bowl combine the flour and baking powder. Turn the mixer to its lowest speed, add 1/3 of the dry ingredients. Once that is incorporated, slowly add 1/2 of the milk. Add another 1/3 of the dry ingredients, then the rest of the milk and finish it off with the last of the dry ingredients. Remove from the mixing stand and finish combining with a spatula until uniform.
9
Spoon the batter over the apple pie filling. Place in the oven for 30 minutes, rotate and let cook another 15-20. (This may vary for different ovens – mine is minuscule and electric.) Bake until a tooth pick in the middle comes out fairly clean, you may have a couple crumbs due to the sticky apple pie filling (the tops of the cupcakes will begin to brown slightly). Remove from the oven and let cool for 5 minutes then remove from the pan and let cool completely on a rack before icing.
10
To make the icing: Cream butter, cream cheese, Caramel Syrup and vanilla until light and fluffy. Slowly add the confectioners sugar, beat until well combined & fluffy.
11
Ice cupcakes with pastry bag & desired tip. Drizzle with leftover Caramel Syrup. Enjoy!
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About
The most amazing combination of applie pie and caramel cupcake! First you bake the crust in the bottom of the cupcake liners, add a little apple pie filling & top off with caramel cupcake, bake then add cream cheese frosting. HEAVEN!!
Other Names:
Apple Pie Bottomed Caramel Cupcakes
Yield:
24
Added:
Wednesday, October 5, 2011 - 12:09pm
Comments
July 7, 2013
Wow. These look incredible. I'm gonna make these when my apples come in season. Thanks for sharing!