
Apple Cinnamon Cupcakes, with Apple Pie Filling, Topped with Cream Puffs and Caramel Drizzle
- Cooking and Prep: 1 h 45 m
- Serves: 12
-
Contains:
Ingredients (27)
Cupcakes
Apple Pie Filling
Cream Puffs
Cinnamon Honey Whip Cream
Caramel Sauce
Start Cooking
Make the Cupcakes
-
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
-
Whisk flour, baking powder, baking soda, and cinnamon in a bowl. Beat butter and sugar in a separate bowl until light and fluffy. Beat in eggs and yogurt until blended. Alternately fold in flour mixture and apple butter, beginning and ending with flour.
-
Fill cupcake liners 3/4 full. Bake for 25–30 minutes or until cupcakes bounce back when touched.
Make the Filling
-
In a medium pan, melt the butter on a medium-high flame. Add the apple, sugars, and vanilla and stir. Cook until bubbling, about 10 minutes. Add the milk and cornstarch mixture and bring to a bubble. Cook for one to two minutes until thickens. Remove from heat and continue to stir for about one minute. Set aside to cool.
-
To fill cupcakes — core out some of the cupcake from the top. Fill with a heaping teaspoon of apple filling. Place top of cupcake back on top.
Make the Cream Puffs
-
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
-
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
-
Using a #10 tip, pipe up about 1/4 teaspoon onto a baking sheet lined with Gefen Parchment Paper. Each puff should be about the size of a dime. Using a wet fingertip, gently push the tips down.
-
Bake for seven minutes, then reduce temp to 350 degrees Fahrenheit (180 degrees Celsius) and bake another two minutes or until golden.
Make the Cream
-
Whip cream and vanilla pudding until soft peaks form. Fold in cinnamon and honey. Chill in fridge while cream puffs cool.
-
Using a Wilton #230 tip, insert into cream puff and fill with the cinnamon-honey cream.
Make the Caramel Sauce
-
Using a microwave-safe bowl, melt 15 caramels with two tablespoons of half and half, until melted and bubbly. Stir. Let cool to thicken slightly. Using the caramel as a “glue,” dip each cream puff in caramel and place on the top of cupcake. Repeat with a second and third layer, making a pyramid.
-
Drizzle with caramel all over the top and serve.