Caramel apple cupcakes with apple pie filling

Rustic!

I've been torn over this cupcake. It's a different animal from what I've been making lately. Compared to last week, this is health food! Well, sort of.

Fruit in the middle! Fruit in the cake! And, as I thought when I pulled the first pan out of the oven...

Oh hell. I just made muffins.

But I didn't! Once I tasted them...the crumb is tender, and the grated apple adds moisture and flavor. The apples in the middle are...dare I say...refreshing! And who can go wrong with a caramel swiss meringue buttercream (go here if you want more detail on the caramel-making, with pictures)? I didn't make muffins a-tall. These are delicious!

A word on the apples - I wasn't overly concerned with the baking-appropriateness of the apples in the cake - I just needed a little apple flavor, but was after the moisture more, so I used up some Red Delicious that I bought in a fit of...something. I don't even know what I was thinking that night. It's more important to use an apple that is good for pie making for the filling, so go with something that holds up well, like a Granny Smith, or whatever you like in your pies. And if you're lucky enough to have apples growing nearby (Apple Hill is just a..well, a long stone's throw from here), go pick your own and start enjoying the season!

~ Brown Sugar-Spiced Apple Cupcakes ~

• 1 cup firmly packed brown sugar 
• 1/2 cup vegetable oil 
• 1 tablespoon vanilla extract 
• 2 large eggs 
• 2 cups flour 
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly ground nutmeg 
• 1/2 teaspoon salt 
• 4 medium sized apples, peeled, cored and grated (about two cups total)

Preheat the oven to 350 degrees. Line 18 standard-sized muffin cups with baking liners.

In a large bowl, mix together the brown sugar, oil, vanilla, and eggs; whisk until well combined. Add in flour, baking powder, salt, and spices, and stir until just combined (don't overmix). Fold in apples. Spoon into muffin cups, filling about 2/3 full, and bake for 15 - 17 minutes or until a cake tester inserted comes out clean. Let cool in the pan for about 5 minutes before removing to a wire rack to cool completely.

~ Apple Filling ~

• 2 tablespoons unsalted butter 
• 4 - 5 medium apples (Granny Smith or Fuji work well here - whatever you like in a pie) 
• 2 tablespoon granulated sugar 
• 2 tablespoons brown sugar 
• 1 tablespoon fresh lemon juice 
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon vanilla 
• 1/2 tablespoons cornstarch 
• 1 tablespoon water

 Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice, spices, salt and vanilla. Cook until the apples are tender and release their juices – about 10 minutes. In a small bowl, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat. Cool to room temperature (cover and refrigerate overnight if making ahead).

Once the cupcakes have cooled, cut out a cone-shaped portion out of the top of each cake. Slice off the excess cake from the cone (leaving the flat cap) and reserve the top. Fill the resulting hole with about a tablespoon of the apple filling (or however much you need). Replace the cap. Repeat with the remaining cupcakes, and then put in the refrigerator for about 15 minutes to chill and set the filling.

Not the prettiest photo, but you get the idea.

 ~Caramel Swiss Meringue Buttercream~ 
(borrowed from How to Eat A Cupcake)

~Caramel Drizzle~

• 1 1/2 cups sugar
• 1 1/4 cups heavy cream
• 1/2 teaspoon kosher salt

~Swiss Buttercream~

• 3 large egg whites, room temperature
• 3/4 cup sugar
• Pinch salt
• 1 cup unsalted butter, cut into 16 pieces, room temperature

For the frosting:
In a heavy-bottomed, high-sided saucepan, cook the sugar over medium heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Don't be alarmed if your sugar forms a huge lumpy pancake. Just stir, gently (you don't want this to splash on you, either), until it's all melted in. Stir in the salt. Pour the caramel into a small ceramic bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) barely simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), 3- 5 minutes. Remove the bowl from the saucepan. Transfer to a stand mixer or, using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add 1/2 cup of the caramel drizzle and beat until combined (or almost combined for a swirling effect).

Looky! A buttercream rose, just dripping with caramel!

Refrigerate the frosted cupcakes before drizzling with additional caramel, if desired. Let come to room temperature before serving, if possible.