Hard Cider and Caramel Apple Cupcakes

This recipe is pretty time consuming, but if you like apples, or caramel, or just delicious treats in general-- IT IS TOTALLY WORTH IT. I had to make a second batch of the filling, because I couldn't stop 'taste testing' it. I mean... I wouldn't want to give anyone cupcakes that were filled with a subpar filling, right? 

I made mine with Stella Artois Cider, because my husband brought home 3 cases from work, and I figured I had to use it up somehow. I would have to make quite a few more batches to even make a dent in it... but it was a good thought! Mostly I just used it as an excuse to try out a new recipe. I hope you enjoy it as much as I did!

Hard Cider Cupcakes:

• 2 cups flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda 
• 1 1/4 teaspoons baking powder
• 3/4 cup hard cider 
• 1/2 cup canola oil
• 1/4 cup soymilk
• 1 tablespoon vanilla extract
• 1 tablespoon white vinegar 

Caramel Apple Filling:

• 4 medium/large apples (skinned, cored, and cut into small pieces)
• 1 cup hard cider
• 1 teaspoon cinnamon 
• 3/4 cup brown sugar
• 3/4 cup sugar 
• 5 tablespoons vegan butter
• 3 tablespoons soymilk mixed with 3 tablespoons corn starch (make sure you mix it well and while the milk is cold- this will help the cornstarch blend all of the way into the milk.)
• 1 tablespoon vanilla extract 

Vanilla Maple Cinnamon Frosting:

• 1/2 cup vegan shortening 
• 1 tablespoon maple extract
• 2 teaspoons vanilla extract
• 2 cups powdered sugar 
• 2-5 tablespoons soymilk (more or less depending on desired consistency)

Preparing the Cupcakes:

1. Preheat the oven to 350 degrees
2. Line standard cupcake pans for 16 cupcakes
3. In a stand mixer, put all of the dry cupcake ingredients into mixing bowl. Allow to mix on the slowest speed while preparing wet ingredients. 
4. In a separate bowl (I just put everything into a 2 cup measuring cup) add all of the wet cupcake ingredients and just mix slightly to combine. 
5. While still on the lowest speed, slowly add the wet mixture to the dry. Mix until all of the wet mixture is incorporated.
6. Split evenly into the lined cupcake tins. (about 2/3 full)
7. Bake for about 16-18 minutes, until the top of cupcakes spring back when lightly touched. 
8. Allow to cool completely before filling.

Preparing the Filling  

1. Put prepared apple pieces, cinnamon, and hard cider into medium saucepan. Cook on medium heat until apples soften. (Be careful not to cook too long, because you will want the apple pieces to keep their shape!)
2. After apples are done cooking, drain the remaining liquid and let the apples cool.
3. In a large saucepan, melt the butter on medium heat.
4. Once butter is melted, add the sugars and vanilla. Stir until sugars melt into the butter.
5. Once sugars melt, add the milk/cornstarch mixture. Mix well and keep on medium heat.
6. Let mixture come to a boil; once it reaches a boil, stir continuously and cook for 5 minutes. Turn heat on low.
7. Carefully add apples to the mixture and let cook for another 5 minutes, stirring occasionally to make sure sugar does not burn.
8. Allow Mixture to cool before filling cupcakes.

Preparing the Frosting

1. In stand mixer, beat shortening for 3 minutes on a medium speed to smooth it out. Turn to lowest speed.
2. While still beating, add extracts.
3. Slowly add powdered sugar. (Make sure you don't add it too fast, or you're going to make a mess!)
4. Add soymilk, 1 tablespoon at a time, until you've reached your desired consistency. When you've finished adding the soymilk, turn the mixer to a high speed and beat for 5 minutes to fluff the frosting!

Assembling the Cupcakes!

1. Using a cupcake corer, or a knife, remove the center of each cupcake, leaving a layer on the bottom so the filling doesn't leak out. (Save the centers!)
2. Fill the cupcakes with the caramel apple filling.
3. Use the centers you saved to cover the filling. Push the centers down a little to stick them in securely. If you want a flat cupcake surface, you can use half of the center.
4. Frost the cupcakes. I piped my frosting, but you can just spread it on if you don't have a piping bag.
5. Use any remaining filling mixture to top the cupcakes for an added bonus!
6. Enjoy!!