I have been looking forward to Cupcake Camp but didn't have time to try out any recipes beforehand. I decided to do a Halloween inspired cupcake similar to a toffee apple. The cake was really moist and crisp with the crunch of apple pieces. It paired quite well with the salted caramel buttercream. I added a little jelly skull for the Halloween effect :)
adding apples to the batter 
ready to go in the oven 
caramel filling 
make a hole in the centre 
fill with caramel 
cover it back 
pipe frosting on top 
sprinkle with mini fudge pieces
final result Caramel Apple Cupcakes from Crazy about cupcakes
1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups flour 1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored and chopped small
Caramel filling
1/2 cup packed light brown sugar
55g butter
1/4 cup heavy cream
1 teaspoon vanilla extract
Salted Caramel Buttercream
125g caster sugar
80ml double cream
1/2 teaspoon salt (to taste)
1 teaspoon vanilla extract
160g salted butter, softened
200g icing sugar, sifted
For the cake
- Preheat the oven to 180C.
- In a large bowl, beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed.
- Add the eggs one at a time. Beat for 1 minute after each addition.
- In a separate bowl, sift together the flour, baking powder and salt.
- Slowly add the dry mixture to the wet mixture.
- Beat until well blended.
- Stir in the apples.
- Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
- Leave to cool in the pan.
For the filling
- In a saucepan over medium heat bring the brown sugar, butter and cream to a boil.
- Reduce heat to a simmer and continue stirring for 5 minutes.
- Remove from heat.
- Stir in the vanilla extract.
For the buttercream
- To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil.
- Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat.
- Stand well back and add the cream.
- Be very careful as it's searing hot and may splatter a little.
- it will reach or 'seize' and you may think it has gone wrong; it hasn't.
- Keep stirring, adding the salt and the vanilla.
- Leave until stone cold.
- For the buttercream icing, cream the butter and icing sugar for at least 5 minutes.
- Add the caramel.
