Apple Spice Cupcakes

I found this recipe over at Sweet Revelations. I am loving swiss meringue buttercream these days, and use it on all my cupcakes, and these apple spice cakes are perfect for this time of year.


1 1/2 cups unsalted butter at room temperature
3 cups sugar
2 tablespoons molasses
6 large eggs
3 cups cake flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 tablespoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup sour cream
3 tart baking apples, peeled and shredded
1 tablespoon vanilla extract

In a bowl, mix together the flour, baking soda, salt, and spices.
Cream together the butter and sugar until light and fluffy.
Beat in the molasses, add the eggs, one at a time, beating for 30 seconds between each addition.
Add the flour mixture and sour cream alternately to the batter, starting and ending with the flour mixture.
Stir in the shredded apples and vanilla.
Spoon the batter into cupcake liners. Bake for 22 minutes.

Apple Butter Swiss Meringue Buttercream
2 cups unsalted butter, at room temperature
5 large egg whites
1 cup + 2 tbsp of sugar
1 teaspoon pure vanilla extract
pinch of salt
1/2 cup of apple butter

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla and apple butter.

Chocolate Cupcakes with Salted Caramel Buttercream

These are Randal's favourite cupcake, so of course I had to make them for the bake sale.


¾ cup plus 2 tbsp. all-purpose flour
6 tbsp. valrhona cocoa powder
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes. Once cooled frost with the salted caramel swiss meringue buttercream, drizzle with caramel and a sprinkle of sea salt and top with a milk dud.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.

Salted Caramel Mocha Brownie Cups

Another item I made for the bake sale. As soon as I saw these brownie cups made to be like the starbucks salted caramel mocha drinks, I knew I had to make them. I found this recipe on pinterest (is anyone else addicted to pinterest?)


1 brownie mix
4 tsp instant coffee
1/4 cup hot water
1/2 cup oil
3 eggs
caramel kisses

Preheat oven to 350.
Dissolve the coffee in the water.
Combine the dissolved coffe with the brownie mix, eggs and oil.
Fill cupcake liners 3/4 full and bake for 22-24 minutes.
Let cool for 2 minutes, then press a caramel kiss into the center of each brownie cup, move to a wire rack and let cool completely.
When cold, frost and drizzle with caramel and a sprinkle of sea salt.

Salted caramel swiss meringue buttercream
1 3/4 cup sugar
1/4 cup water
1/4 cup heavy cream
pinch of sea salt
2 cups unsalted butter cubed, at room temperature
5 large egg whites
1 teaspoon pure vanilla extract

First make the caramel sauce by placing 1/2 cup + 2 tablespoons of the sugar and the
water in a medium saucepan. Bring to a boil over medium heat. Stop stirring and cook until caramel is amber. Remove from heat, and slowly add cream, whisking until smooth. Whisk in sea salt and let cool.

To make the frosting, put a few inches of water in a large saucepan and bring to the boil. Put the egg whites and sugar into a bowl that will fit over the pan of water and whick until it reaches 150 degrees and the sugar has all melted. Transfer mixture to the bowl of your stand mixer and whisk on medium speed until the bowl feels cold (this can take up to 10 minutes) add the butter 2 tablespoons at a time, then add the vanilla, a pinch of salt and the caramel sauce.