Directions:
- Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
- Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
- Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
- Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
- Combine the wet and dry ingredients until all ingredients come together.
- Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.
- CREAM CHEESE FILLING
- Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
- Scrape the bowl and add the cream cheese and beat until combine.
- Add the sifted powdered sugar and vanilla and beat until smooth.
- FILLING THE CUPCAKES
- Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
- Fill each cavity with the cream cheese filling.
- Replace each top.
- THICK CARAMEL TOPPING
- Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
- With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
- Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
- Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.
- FINAL ASSEMBLY OF CUPCAKES
- Using a small offset spatula, frost each cupcake with the caramel.
- If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
- Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
- Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
- Top off each cupcake with a popsicle or craft stick to finish off the look.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.64 Kcal (1736 kJ) | ||
| Calories from fat | 184.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.49g | 32% | |
|---|---|---|---|
| Cholesterol | 59.65mg | 20% | |
| Sodium | 290.03mg | 12% | |
| Potassium | 145.95mg | 3% | |
| Total Carbs | 55.23g | 18% | |
| Sugars | 39.68g | 159% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 4.13g | 8% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 3% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 322.78 Kcal (1351 kJ) | ||
| Calories from fat | 143.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 32% | |
|---|---|---|---|
| Cholesterol | 46.44mg | 20% | |
| Sodium | 225.78mg | 12% | |
| Potassium | 113.61mg | 3% | |
| Total Carbs | 43g | 18% | |
| Sugars | 30.89g | 159% | |
| Dietary Fiber | 1.01g | 5% | |
| Protein | 3.21g | 8% | |
| Vitamin C | 2.9mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 58.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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