Caramel Apple Cupcakes

Follow the directions on the box to blend the ingredients (combine the mix, and typically you’ll also add some water, eggs and oil) for the cake batter and set aside.

Using the shredding blade on a food processor, shred the apples and add to the batter.

In a heatproof bowl, melt the caramel in the microwave for about 20 seconds increments, stirring after each until completely melted.

Using a stand mixer, drizzle the caramel in thin ribbons into the cake batter mixture. If the caramel begins to cool, warm it a little and begin again. Avoid large clumps of caramel from entering the batter as it will clog the beaters. Pour batter into cupcake liners, filling almost to the top. Bake at the temperature required on your cake mix box for 20 minutes or until golden. Let cool before icing.

Bring 1/2 cup of sugar and apple juice to a boil in a saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Set aside and let cool.

Place egg whites and remaining 1/2 cup of sugar in a heatproof mixer bowl and set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add the butter a tablespoon at a time, whisking well after each addition. Whisk in vanilla. Reduce speed to low and add your apple juice caramel mixture and beat until smooth, 3 to 5 minutes. Use immediately to frost cooled cupcakes, or cover, and refrigerate for up to 3 days. (If you are refrigerating it for use later, when you are ready, bring it to room temperature, and beat on low speed until smooth before using.)