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Home / Recipes /

Home / Recipes /

Salted Caramel Apple Cupcakes

COSORI ORIGINAL

20

Ingredients

42

Minutes

12

Servings

Salted Caramel Apple Cupcakes

equipment used

SHOP AIR FRYERS

Ingredients

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2 large eggs 

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1 cup plain applesauce 

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¾ cup sugar 

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½ cup vegetable oil 

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1 teaspoon vanilla extract 

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1 cup all-purpose flour 

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1 teaspoon baking powder 

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½ teaspoon baking soda 

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½ teaspoon kosher salt 

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½ teaspoon ground cinnamon 

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¼ teaspoon ground nutmeg 

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¼ teaspoon ground cardamom 

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¼ teaspoon ground cloves 

Salted Caramel

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1 cup granulated sugar 

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6 tablespoons unsalted butter, cubed, softened 

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½ cup heavy whipping cream 

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1 teaspoon kosher salt 

Buttercream

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1 cup unsalted butter, softened 

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2 teaspoons vanilla extract  

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4 cups powdered sugar, sifted 

Items Needed

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Firm cupcake liners 

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Stand mixer fitted with the paddle attachment 

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Piping bag fitting with tip  

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½ teaspoon kosher salt 

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½ teaspoon ground cinnamon 

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¼ teaspoon ground nutmeg 

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¼ teaspoon ground cardamom 

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¼ teaspoon ground cloves 

Buttercream

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1 cup unsalted butter, softened 

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2 teaspoons vanilla extract  

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4 cups powdered sugar, sifted 

Items Needed

+

Firm cupcake liners 

+

Stand mixer fitted with the paddle attachment 

+

Piping bag fitting with tip  

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2 cups mozzarella, shredded 

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1 teaspoon Italian seasoning 

equipment used

SHOP AIR FRYERS

Directions

STEP 1

Whisk the eggs, applesauce, sugar, oil, and, vanilla extract together in a medium bowl. 

STEP 2

Whisk the flour, baking powder, baking soda, salt, and spices together in a separate bowl.   

STEP 3

Add the dry ingredients into the bowl with the wet ingredients and whisk until just combined, then use a spoon or scoop to fill each cupcake liner ⅔ full with the batter. 

STEP 4

Select the Preheat function on the COSORI Air Fryer, adjust temperature to 320°F, then press Start/Pause. 

STEP 5

Place the cupcakes into the air fryer basket. 

STEP 6

Set temperature to 320° and time to 12 minutes, then press Start/Pause. 

STEP 7

Remove the cupcakes when done and let cool. 

STEP 8

Place the granulated sugar into a saucepan over medium heat and cook, stirring constantly with a rubber spatula. When the sugar has melted and turned into a light brown syrup, lower the heat slightly and stir in the butter immediately, being careful because the butter will cause the sugar to spit and sputter slightly.   

STEP 9

Continue stirring and whisk in the cream. The cream will cause the mixture to boil and bubble, as it is significantly colder. Stop stirring and boil the mixture for 1 minute, then stir and remove from the heat and stir in the salt. Whisk until smooth and then let cool slightly. 

STEP 10

Place the remaining 1 cup butter and vanilla extract into the bowl of a stand mixer fitted with the paddle attachment and beat until smooth.  Add the powdered sugar in 1 cup at a time, beating until smooth between each addition.  

STEP 11

Add in ½ cup of the cooled but still liquid salted caramel and continue beating on high until the buttercream is completely smooth and lump-free. Transfer the buttercream into a piping bag fitted with a tip. 

STEP 12

Pipe the buttercream onto each cooled cupcake and drizzle extra salted caramel over the top, then serve. 

STEP 13

 Remove the lasagna when done and garnish with basil, then serve.

STEP 14

Remove the empanadas when done and brush again lightly with the egg wash for shine while they are still very hot, then serve with the chimichurri on the side. 

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