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1
Preheat oven to 350 degrees.
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2
Line a 12-slot muffin tin with large paper/foil cupcake liners.
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3
Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times.
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4
Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate.
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5
On low speed, mix together, just until blended.
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6
In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks.
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7
While sprinkling in the remaining 1/2 cup of the sugar, whisk until the egg whites have the consistency of shaving cream.
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8
Fold a third of the egg whites into the yolk mixture.
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9
Fold in the remainder of the whites.
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10
Fill the cups of the muffin tin no more than 2/3 full with batter and top with the apple chunks.
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11
Bake for 16 minutes.
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12
Cool on a rack.
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13
Make the butterscotch sauce: Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber.
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14
Stand back as far as possible and slowly drizzle the cream into the caramel.
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15
It will bubble up and may splatter, so protect your hands with an oven mitt.
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16
Add the rum and cook for 4 to 5 minutes, occasionally swirling around the pan, until thickened and a rich golden brown.
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17
Strain the sauce and stir in the sweetened condensed milk.
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18
When cupcakes are completely cool, drizzle with Butterscotch Sauce.
