Apple Crisp Cupcakes
Makes 12 cupcakes
Ingredients
Cupcakes
- 1 stick unsalted butter, room temperature
- ¾ cup + 2 tbsp sugar
- 2 eggs
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 1½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- 1 tsp vanilla extract
- ½ cup + 2 tbsp milk
Topping
- ½ cup all-purpose flour
- ¾ cup brown sugar
- ½ cup rolled oats
- ½ tsp salt
- 1 tsp cinnamon
- ¾ tsp nutmeg
- ⅓ cup unsalted butter, room temperature
Filling
- ½ cup dark brown sugar
- ¼ cup heavy cream
- 3 tbsp unsalted butter
- 2 tbsp light corn syrup
- pinch of salt
- 1 tbsp bourbon (optional)
- 1 apple, peeled & chopped
Whipped Cream (makes 2 cups)
- 1 cup heavy cream
- 2 tbsp sugar
Special Equipment
- stand mixer with dough hook
- 12-cup muffin tin
- cupcake liners
- cookie scoop
- nonstick baking mat (Silpat)
How-to
Make Cupcakes
- Preheat oven to 350º
- Cream butter and sugar
- Add eggs
- Sift dries and add to mixture alternating with milk
- Bake 20-22 minutes, rotating once halfway through
- Cool on wire racks and then freeze for 1 hour before filling
Make Topping
- Preheat oven to 350º
- Stir dry ingredients together in a bowl
- Rub in butter with your fingertips until it is in even pea-sized pieces
- Bake on a cookie sheet lined with Silpat or nonstick mat until golden and crisp, rotating once halfway through,15-20 minutes,
- Store in an air-tight container until ready to use
Make Filling
- Bring sugar, cream, butter, corn syrup and salt to a boil and reduce until sauce is really thick and bubbling
- Remove sauce from heat and stir in bourbon (optional)
- When sauce has cooled down a bit, stir in apples
Make Whipped Cream
- With a mixer (on low speed) or whisk, whip cream until almost frothy
- Add sugar and beat until cream holds peaks
- Use immediately or refrigerate in an air-tight container for about 5 hours
Assemble
- Scoop out center of chilled cupcakes
- Fill with caramel apple filling
- Top with whipped cream and garnish with crisp topping