Complete with vanilla buttercream, these melt-in-your-mouth apple pie cupcakes have a fun apple pie surprise filling.
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Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Combine flour and sugar in a bowl. Make a well in the centre. Add the milk and eggs and stir until just combined. Add butter and stir to combine. Divide the mixture among paper cases. Bake for 20-25 mins or until a skewer inserted in centres comes out clean. Set aside in pan for 5 mins before transferring the cupcakes to a wire rack to cool completely.
To make the vanilla buttercream, use an electric mixer to beat the butter in a large bowl until pale and creamy. Add the icing sugar, in batches, and beat until well combined. Add the vanilla and beat to combine.
Combine the apple, cinnamon and ginger in a medium bowl. Stir in 2 tbs salted caramel sauce.
Use a small sharp knife to cut the top off each cake and reserve. Use a small spoon or melon baller to scoop out the centre of each cake to make a small hole. Fill with apple mixture. Top with the reserved cupcake tops to enclose the filling.
Transfer buttercream to a piping bag fitted with 1.5cm fluted nozzle. Pipe buttercream over top of each cupcake. Place in fridge for 10 mins to set. Drizzle with the remaining caramel sauce.
*This recipe requires a cup of our Salted Caramel Sauce.
COOK. STORE. SAVE.
Use it up: You’ll have canned apple slices left over. Use them to top porridge or serve with yoghurt.
Clever storage: While they’re best enjoyed freshly baked, keep leftover cupcakes in an airtight container in the fridge for up to 2 days.