Apple Cupcakes with Caramel Buttercream

At the beginning of 2015 I decided I had had enough to carting around the rest of this baby weight and get back to feeling like myself. It had only taken me a year to get around to it. I was lucky, I only had an extra 15 pounds or so sticking around but it has still been a complete pain to get rid of. Can I get my teenage metabolism back, please? Stupid body. 
But, even with my efforts I still occasionally crave something sweet. And I figured, what the heck? If I'm going to go for some delicious sugary goodness I may as well put some effort into it. 

Apple Cupcakes with Caramel Buttercream

makes 24 cupcakes

3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup sugar
1 cup brown sugar
1/4 cup orange juice
2 teaspoons vanilla extract
1 cup vegetable oil
2 cups grated apples
Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl mix together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated apples. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.


Caramel Buttercream

1 cup plus 2 tablespoons sugar
1/4 cup water
1/4 cup heavy cream
1/4 teaspoon salt
3 sticks unsalted butter, softened
4 large egg whites, room temperature
2 teaspoons  vanilla extract

Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, swirling the pan occasionally, until caramel is dark amber. Immediately remove from heat, and slowly add cream, salt, and 1 teaspoon vanilla extract, stirring with a wooden spoon until smooth. Let cool.

Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.  Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.   Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes.


Even when I'm not spending time in the gym I don't typically enjoy sweets much but this cupcake sounded too good to pass up. I'm not a fantastic baker so I follow this recipe down to the last syllable even though I thought that adding orange juice sounded a little weird. Other than that the cake portion of the recipe is short, sweet, and to the point. I will mention that both times I have made this recipe that the cake needed cooked a good ten minutes longer than the recipe called for, but, it very well may have been my oven acting up so just keep an eye on them. 

However, then we get to the icing. I'm not a patient woman. I bet you never would have guessed that. The icing takes attention, time, and lack of distractions. I've made these cupcakes twice and the icing four times because I've screwed it up pretty royally twice. It's not so much that it is difficult because, really, it's not, it just requires constant attention. I've seen toddlers with a longer attention span than I have which is certainly part of my problem. 

But, despite my own shortcomings, these cupcakes are absolutely delicious. I adore them. I could sit in the kitchen and eat them by the dozen and not have a single regret. Pardon my caps but THEY ARE FANTASTIC! Go, indulge, make yourself a sugary confection to regret in the morning. It is worth it.  

(Recipe and photo taken from Baked Perfection)