Caramel Apple Pie Cupcakes

1. 1

   To make the Caramel Syrup - In a small saucepan, mix together water and sugar. Brush down any stray sugar crystals from the sides of the pot.

2. 2

   Turn on heat to highest flame. Cook until smoking slightly, and the mixture has turned a dark amber. When color is achieved, very carefully pour in one cup of water. This will cause a lot of smoke, spewing boiling sugar so be careful, wear long sleeves, make sure you have some space to jump back (it happens ).

3. 3

   Whisk over medium heat until it has reduced slightly. To test if it's done, get a little on a spoon, (let it cool down slightly - if not you will most definitely burn your fingers) if it feels sticky between your fingers you're good to go. Remove from heat and let it cool to room temperature.

4. 4

   To make the Cupcakes - Heat oven to 450u00b0F. Remove pie crusts from pouches and unroll on a work surface. Cut 2 1/4-inch rounds from each crust (about 8 per crust). Place liners in your muffin tin and firmly press 1 round in bottom and up the sides of each of liner. Bake for 5 minutes.

5. 5

   Reduce oven temperature to 350u00b0F. Divide apple pie filling evenly among pastry-lined muffin cups.

6. 6

   In the bowl of a stand mixer cream the butter until smooth. Add sugar and salt & cream until light and fluffy.

7. 7

   Slowly pour room temperature caramel syrup into the bowl. Once thoroughly combined increase speed. Add the egg, apple sauce & vanilla extract one at a time, mixing well after each addition. Scrape down the bowl and beat the mixture until uniform.

8. 8

   In a separate bowl combine the flour and baking powder. Turn the mixer to its lowest speed, add 1/3 of the dry ingredients. Once that is incorporated, slowly add 1/2 of the milk. Add another 1/3 of the dry ingredients, then the rest of the milk and finish it off with the last of the dry ingredients. Remove from the mixing stand and finish combining with a spatula until uniform.

9. 9

   Spoon the batter over the apple pie filling. Place in the oven for 30 minutes, rotate and let cook another 15-20. (This may vary for different ovens - mine is minuscule and electric.) Bake until a tooth pick in the middle comes out fairly clean, you may have a couple crumbs due to the sticky apple pie filling (the tops of the cupcakes will begin to brown slightly). Remove from the oven and let cool for 5 minutes then remove from the pan and let cool completely on a rack before icing.

10. 10

    To make the icing: Cream butter, cream cheese, Caramel Syrup and vanilla until light and fluffy. Slowly add the confectioners sugar, beat until well combined & fluffy.

11. 11

    Ice cupcakes with pastry bag & desired tip. Drizzle with leftover Caramel Syrup. Enjoy!

No additional tips available.