Dreamy Caramel Filled Apple and Cinnamon Cupcakes

Caramel Filled Apple and Cinnamon Cupcakes

Autumn is such a great season for warm cosy flavours. Flavours that make you want to curl up under a blanket with a cup of tea and a slice of cake. These caramel filled apple and cinnamon cupcakes with cinnamon Swiss Meringue buttercream are the perfect autumn snack on a cold and windy day.

These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon. These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon. These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon.

Apples are also in season so they are the perfect ingredient to use for baking during the autumn months. I have used dried apple pieces for this recipe as I find they give a beautiful, strong apple flavour. However if you did want to use fresh apple then simply replace the dried apple with 50g of grated apple. I would advice halving the amount of apple due to the moisture content.

I will be using this recipe very soon for some spooky bakes for the Halloween bake sale at my daughters school so keep an eye out to see how I decorate them.

These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon.

RECIPE

Print Recipe
Caramel Filled Apple and Cinnamon Cupcakes
These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon.
Course Baking
Servings
cupcakes
Ingredients
For the Cupcakes
For The Caramel
For the Cinnamon Swiss Meringue Buttercream
Course Baking
Servings
cupcakes
Ingredients
For the Cupcakes
For The Caramel
For the Cinnamon Swiss Meringue Buttercream
These dreamy caramel filled apple and cinnamon cupcakes are delicious and the perfect t sweet treat for the autumn months. Sweet apple and easy caramel are mellowed with the cinnamon.
Instructions
For the Cupcakes
  1. Preheat the oven to 190 degreesC and line a 12 hole muffin tin with muffin cases. (I use muffin cases as the are bigger and make a better cupcake size).
  2. In a stand mixer or using a handheld whisk, cream together the sugar and butter in bowl.
  3. Add in the egg one at a time and ensuring well combined after each addition.
  4. Gently fold in the flour, baking powder and cinnamon a little at a time until all combined.
  5. Mix in the milk and apple.
  6. Fill the cases 2/3rds full (I use a piping bag for greater control). Bake in the preheated oven for 18 - 20 mins.
  7. Remove from the tin and place on a cooling rack to cool completely.
For the Caramel
  1. In a heavy bottomed saucepan heat the sugar on a medium heat until melted. Do not stir with a spoon but instead occasionally wiggle the saucepan to ensure even melting.
  2. Once the sugar has completely melted add the butter and stir with a spatular/wooden spoon.
  3. When the butter has melted and is fully combined, very slowly start adding in the double cream whilst stirring. The mixture may bubble up.
  4. Allow to boil for one minute then remove from the heat and allow to cool.
  5. Once the cupcakes a cool cut out a hole in the top of the cupcakes using a knife or a piping nozzle. Fill this hole with the cooled caramel.
  6. Once the cupcakes and caramel are cool and ready for decorating start the meringue buttercream.
For the Meringue Buttercream
  1. Place a heat proof bowl over a pan of simmering water on a medium heat. Ensure the bowl and the water do not touch.
  2. Add the egg white and a thermometer to the bowl and gradually add the sugar whilst continually whisking.
  3. Keep whisking until the egg whites have reached 72 degreesC.
  4. Remove the bowl from the pan and continue to whisk the egg whites until a firm meringue with stiff peaks has formed. You should be able to turn the upside down without it falling out. You may want to do this part with an electric whisk or stand mixer with whisk attachment.
  5. Once the side of the bowl is cool add the softened butter a little at a time. Ensure the butter is well incorporated after each addition.
  6. Add in the cinnamon.
  7. Keep whisking until a smooth and firm icing has formed.
  8. Put in a piping bag and decorate the cupcakes as you wish.
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2 Comments

    • Winnettes
      October 20, 2017 / 12:03 pm

      Thank you x

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