Thursday, January 12, 2012

Caramel Apple Pie Cupcakes

These cupcakes are for serious apple lovers.  They're especially wonderful in the fall, but are just as delicious in the winter.  Each element of this cupcake is really special on it's own, so when they're all combined into one dessert, it's bound to me amazing!

The cupcake is made with a fresh apple cake batter with nice chunks of apple throughout.  The filling is a homemade mulled apple cider jam, with hints of cinnamon and citrus.  Sliky salted caramel Swiss meringue buttercream tops the cupcake, adding a buttery, caramel flavor without too much sweet.  Finally, a drizzle of salted caramel tops off the whole creation.

Mulled Apple Cider Jam
1 1/4 firm apples (approx. 3), such as Granny Smith or Gala
1 cup water
2 2-inch strips of lemon peel
2 2-inch strips of orange peel
1 1/2 Tbsp. fresh lemon juice
1 2-inch cinnamon stick
2 whole cloves
pinch of fresh grated nutmeg
7 oz granulated sugar (approx. 1 cup)

Core & peel the apples and cut into 1/2 inch chunks.  You need about 1 lb chopped apples.

In a medium saucepan over medium heat, combine apples, water, lemon peel, orange peel, lemon juice, cinnamon stick, cloves, and nutmeg.  Bring to a boil, cover, and then simmer until apples are tender, about 5 minutes.

Add sugar and continue to cook over medium heat for 10 minutes, stirring frequently.

Mash the apples and cook until mixture is clear and very thick while stirring frequently, about 20-25 minutes.  The mixture should register 215 degrees on a thermometer.  Cool at room temperature.

Store in an airtight container in the refrigerator for about 2 weeks.
Recipe from Form V Artisan

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