Caramel Apple Cupcakes

Ingredients:

1 cup unsalted butter, room temperature

 2 cup granulated sugar

 4 eggs

 1 vanilla bean

 3 1/2 cup flour

 1 tsp cinnamon

 1 tbsp baking powder

 1/2 tsp salt

 1 cup milk

 1/4 cup oil

 1 cup apple jam/jelly

 1/2 cup granulated sugar

 4 tbsp water

 1 vanilla bean

 1/4 cup heavy cream

 1 cup unsalted butter, room temperature

 3 – 4 cup powdered sugar

Preparation:

Preheat the oven to 350 degrees and position a rack in the center. Line 2 muffin tins with baking cups and set them aside.

 In a large bowl an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated. Split open the vanilla bean then scrape out all the seeds and add them to the bowl.

 Whisk together the flour, cinnamon, baking powder and salt then add it in thirds alternating between the milk and oil.

Divide the batter between the prepared muffin tins then bake them for 20 – 25 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and let them cool completely before filling and frosting.

 To fill the cupcakes, use a sharp knife or tiny circle cookie cutter to cut a hole for the jam. Take your cake cylinder and lop off the bottom. Fill a small pastry bag fitted with a round tip with the apple jam and pipe it into the hole in the cake. Return the little cake hat to the top of the cake.

To make the Caramel Buttercream, combine the granulated sugar and water in a small sauce pan on medium high heat. Bring it to a boil and let it simmer for 6 – 7 minutes or until it turns a dark amber brown. Split the vanilla bean lengthwise, scrape out the beans and whisk them into the cream.

Remove it from the heat then very gradually add the cream and vanilla. Be careful not to add the cream too quickly as it will likely splatter or bubble. Set it aside until it's cool to the touch, about 25 minutes.

In a large bowl with an electric mixer beat the butter until it's fluffy and the color is lightened. Mix in the powdered sugar then add the cooled caramel and blend it until it's smooth.

Scoop the frosting into a large pastry bag fitted with a large star tip and generously frost each cupcake. To make roses start a spiral of frosting from the middle working your way to the outside. Enjoy!

by-http://hotpolkadot.com/2011/10/04/post-vacation-vacation-post/