Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line 2 12-cup cupcake pans with cupcake liners and set aside.
   
2. In a bowl, whisk together milk, egg whites, apple flavoring and almond extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder, salt and cinnamon on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula.
   
3. Using a 3 tablespoon-sized spring loaded ice cream scoop, divide the batter evenly between the prepared cupcake pans. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 15 to 20 minutes, rotating pans halfway through baking.
   
4. Let cupcakes cool in their pans on cooling racks for 10 minutes. Invert cakes on to cooling racks to cool completely.

APPLE FILLING

1. In a small saucepan, combine the brown sugar and cornstarch.
   
2. Add the apples, butter, lemon juice, cinnamon, apple pie spice and water and cook over medium heat.
   
3. Slowly bring to a simmer, stirring constantly to prevent the mixture from burning. Reduce the heat to low and allow it to simmer until thickened and softened, stirring frequently.
   
4. Remove from the heat and let sit for 15 minutes to cool. Transfer to an airtight container and store in the refrigerator for up to 1 week.
   

BROWN SUGAR SWISS MERINGUE BUTTERCREAM

1. In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
   
2. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment with the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the vanilla extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 5 minutes.
   

CARAMEL SAUCE

1. In a small saucepan, combine the sugar, corn syrup and water.
   
2. Heat mixture over high heat occasionally swirling the pan (do not stir), until it turns golden in color, about 8 minutes. The mixture will rapidly boil until slowing down, then darkening in color. Remove the saucepan from the heat and let the bubbles subside.
   Slowly whisk in the heavy cream. The mixture will sputter and foam up but be sure to keep stirring.
   
3. Add the butter and continue to stir until the butter has melted. Add the salt and vanilla extract and stir to combine. Pour caramel into a heat proof container and let cool for at least 20 minutes. The caramel will thicken as it cools.
   

ASSEMBLE

1. Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Fill a piping bag with apple filling and cut a hole in the corner, just big enough for your diced apples to come out. Pipe about 1 tablespoon filling in to each cupcake and place the flat piece of cake on top.
   
2. Fit another piping bag with Ateco piping tip #808 and fill with buttercream. Pipe dollops of buttercream on top of each cupcake. Use the back of a spoon to make a well in the middle of the dollop of buttercream. Pipe about a tablespoon of apple filling on top. (TIP: While the caramel sauce is cooling, put the cupcakes in the refrigerator. This will help the buttercream hold up to the warmth of the caramel sauce when drizzled on top.) Drizzle the caramel sauce on top of each cupcake. Top with flaked sea salt right before serving.