Caramel Apple Cupcakes

Photo: Elizabeth Cook

Ingredients

Cake Ingredients:

1 box Yellow Cake Mix + necessary ingredients

2 Granny Smith Apples: peeled, cored and sliced

12 ounces Caramel

Icing Ingredients:

1 cup sugar

1/4 cup apple juice

1/4 cup heavy cream

3 sticks unsalted butter, softened

4 large egg whites

1 teaspoon vanilla extract

Preparation

Follow the directions on the box to blend the ingredients for the cake batter and set aside. Using the shredding blade on a food processor, shred the apples and add to the batter. In a heatproof bowl, melt the caramel in the microwave for about 20 seconds increments, stirring after each until completely melted. Using a stand mixer, drizzle in the caramel in thin ribbons. If the caramel begins to cool, warm it a little and begin again. Avoid large clumps of caramel from entering the batter as it will clog the beaters. Pour batter into cupcake liners, filling almost to the top. Bake 20 minutes or until golden. Let

Bring 1/2 cup of sugar and apple juice to a boil in a saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.

Place whites and remaining 1/2 cup of sugar in a heatproof mixer bowl and 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 butter a tablespoon at a time, whisking well after each addition. Whisk in vanilla. Reduce speed to low and add caramel and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low s