Snickerdoodle Caramel Apple Cupcakes

Description

Source: Holy Sweet! - Peabody Johnson

Caramel apples are pretty much everywhere at the fair. Sure, it's a gamble whether you will get to keep your teeth or not, but it's worth the risk. These cupcakes have all the best things about caramel apples without the possible tooth loss or having apple juice drip down your arm (maybe that's just me). Though the downside is they don't come on a stick. Then again, if you want to stick these on a stick, feel free. The snickerdoodle part of the cupcakes has nothing to do with the fair. I just really love snickerdoodles. Snickerdoodles also happen to pair really well with caramel apples.

Ingredients

• 2 tbsp (28 g) unsalted butter
• 2 cups (235 g) apples, peeled cored and diced small
• 3 tbsp (45 ml) water
• 2 tsp (10 g) granulated sugar
• 1/2 cup (120 ml) caramel sauce
• 1 1/2 cups (341 g) unsalted butter, at room temperature, divided
• 1 1/2 cups (243 g) cinnamon sugar (made from 1/2 cup [62 g] ground cinnamon and 1 1/4 cups [250 g] granulated sugar), divided
• 3 cups (375 g) self-rising flour
• 2 tsp (6 g) cream of tartar
• 2 cups (400 g) granulated sugar
• 2 large eggs, at room temperature
• 4 egg yolks, at room temperature
• 1 cup (240 ml) buttermilk (or sour cream)
• 1 tbsp (15 ml) vanilla extract
• 5 egg whites
• 1/4 tsp salt
• 1 1/4 cups (275 g) packed brown sugar
• 1 3/4 cups (397 g) unsalted butter, at room temperature
• 1/4 cup (60 ml) caramel sauce
• 3/4 cup (15 g) powdered freeze-dried apples

Directions

1. To make the caramel apples: In a heavy skillet over medium heat, melt the butter.
2. Then add the apples and sauté for 1 minute.
3. Add the water and bring it to a boil.
4. Stir in the sugar, reduce the heat to a simmer and cover the pan.
5. Let the apples simmer for 10 to 12 minutes, stirring occasionally, until they are tender.
6. Remove from the heat and stir in the caramel sauce.
7. Mix gently until everything is thoroughly combined.
8. To make the cupcakes: Preheat the oven 350°F (175°C).
9. Use 1/2 cup (114 g) of butter to generously grease two 12-cup muffin pans.
10. Place 1 tablespoon (11 g) of cinnamon sugar in each cup and swirl it around until the sides and bottom are coated.
11. In a medium bowl, combine the flour and cream of tartar and set aside.
12. In the bowl of a stand mixer with the paddle attachment, cream together the remaining 1 cup (227 g) of butter and the sugar on medium-high speed for about 3 minutes.
13. Blend in the eggs one at a time, then the egg yolks one at a time, scraping down the sides of the bowl as needed.
14. With the mixer on low speed, add one-third of the flour mixture, then half the buttermilk, then one-third of the flour mixture, the rest of the buttermilk, and the rest of the flour mixture.
15. Mix after each addition just until it's incorporated.
16. Add the vanilla and mix for another 30 seconds.
17. Turn off the mixer and fold in half of the caramel apple pieces.
18. Do your best to distribute them evenly throughout the batter.
19. Using an ice cream scoop, fill the muffin cups half full with batter.
20. Divide the remaining cinnamon sugar into 12 equal portions (don't get crazy; just do the best you can) and sprinkle some into each cupcake.
21. Swirl the batter with a knife, then top each cup until it is two-thirds full.
22. Bake until the cupcakes are just set and pale golden, about 20 to 22 minutes.
23. Let them cool in the pans for about 5 minutes, then remove them to a wire rack to cool completely while you make the frosting.
24. To make the frosting: Fill a small saucepan with 2 inches (5 cm) of water and bring it to a simmer.
25. Put the egg whites, salt and brown sugar in the metal bowl of a stand mixer, and set the bowl over the pot of simmering water (the bowl should not touch the water).
26. Heat, stirring occasionally, until the mixture reaches 160°F (71°C).
27. Transfer the bowl to a stand mixer with the whisk attachment and beat on high speed until you have medium stiff peaks, about 8 minutes.
28. Reduce the mixer speed to medium-low and add the butter 1 tablespoon (14 g) at a time, letting it incorporate into the egg whites because it looks curdled or is not coming together.
29. Don't worry, just keep adding butter.
30. Add the caramel sauce and powdered freeze-dried apples, and beat on high for 1 to 2 minutes until the frosting is smooth and creamy.
31. Frost the cooled cupcakes and top with the remaining caramel apples.

Yield: Makes 24