Salted Caramel Apple Pie Cupcakes

Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cupcake cases.

Combine flour and spices in a bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream butter, sugar and Vanilla Essence until light and fluffy - about 5 minutes. Add eggs one at a time and beat well after each addition.

Add half the flour mixture, followed by half of the milk, mixing until combined. Repeat with remaining flour mixture & milk. Fill cupcakes case ¾ cup (approx. 1/4 cup – 60ml of batter per standard size cupcake case) and bake for 18-20 minutes or until cupcakes bounce back when pressed. Allow to cool for 10 minutes in the tin, before transferring to a wire rack to cool completely.

Place butter and sugar in a frypan over medium heat until melted. Add apple, cinnamon and Vanilla Bean Paste. Cook, stirring occasionally until apples have softened and liquid has thickened. Set aside to cool.

Place butter and Salted Caramel Flavour in the bowl of a stand mixer and beat on medium-high speed for 5 minutes until pale and fluffy.

With mixer off, sift in icing sugar. Return to mixer and beat on low until combined, the increase ot high and beat for 2-3 minutes.

Spoon into piping bag fitted with an open star tip, pipe around the circumference of the cupcake, leaving a space in the middle. Fill with cooled apple filling.