Tasty Good Recipes :: Toffee Apple Pie Cupcakes with Pumpkin Spice Toffee Garnish

Y'all! I have some friends that can BAKE! 

What's even better, sometimes I can encourage these friends to use Tasty Good Toffee in their recipes, and then I kindly ask them to share with me. (#yum!)

These recipes are so good, I want everyone to enjoy. I plan to add lots of great recipes here over time, and I hope you all enjoy, and try them yourself. If you do, please let us know -- send a note, snap a pic and tag @TastyGoodToffee in your post, spread the word. The world could always use a little more Yum! 

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Up first, is a recipe from my sweet friend, Katherine. Try not to drool too much on your keyboard!

I am happy to report that I have had the honor of enjoying these cupcakes - and I must say, they are fall over, lick your lips, amazing!

'Tis the season for Pumpkin Spice Everything, and Katherine was sweet enough to garnish these cupcakes with a Pumpkin Spice Toffee bite :: THIS was the ultimate, over-the-top, just-what-I-never-knew-I-needed finish to a perfectly sweet treat! 

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Toffee Apple Pie Cupcakes with Pumpkin Spice Toffee Garnish
Adapted from: Lauren Kapeluck’s Apple Pie Cupcake Recipe on TheCakeBlog.com

For the Fresh Apple Cupcakes:

3 cups all-purpose flour
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
3 eggs
1 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla
2 cups peeled, grated apples (fuji or gala or combination of both)

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In medium bowl combine dry ingredients: flour, granulated sugar, brown sugar, baking powder, soda, salt and cinnamon.
3. In large bowl combine eggs, vegetable oil, sour cream and vanilla and whisk together.
4. Gradually add dry ingredients to wet ingredients and whisk until combined.
5. Fold grated apples into the cake mixture.
6. Fill cupcake liners 2/3 full with batter.
7. Bake for 15-20 minutes or until toothpick inserted in center comes out clean.
8. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.

For the Apple Pie Filling:

1. Place chopped apples, butter, brown sugar, toffee bits, lemon juice and cinnamon in medium size pan and cook over medium heat for about 8-10 minutes, until apples are tender. Stir occasionally.
2. Allow mixture to cool.
3. Use an apple corer to remove the center of the cupcakes and fill with apple pie filling.

For the Brown Sugar Cinnamon Buttercream:

3 large egg whites
3/4 cup light brown sugar
2 sticks unsalted butter, room temperature, cubed
1 teaspoon vanilla extract
cinnamon to taste

1. In bowl of stand mixer combine egg whites and brown sugar, whisk until combined.
2. Place bowl over a pan of simmering water to create a double-boiler.  Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
4. Switch to the paddle attachment.  With the mixer on low, slowly add cubed butter and mix until incorporated.
5. Add vanilla and cinnamon to taste and whip on medium-high until silky and smooth, about 3 to 5 minutes.
6. Place icing in a piping bag fitted with a large cupcake tip and frost cupcakes.

NOTE: The buttercream may look like curdled or runny after adding the butter.  Keep mixing until it is completely smooth.

For the Garnish

Top frosting with a sprinkling of Tasty Good Toffee Bits (makes a wonderful added texture!) and a piece of Pumpkin Spice Tasty Good Toffee