• Preheat the oven at 170 C 350 F. Line a muffin pan with cupcakes liners. I used baking cups today.

Apples

• Finely chop the apples, add the lemon juice, spices, 2 tbsp of flour. Set aside.

  Pro tip - The lemon juice will prevent the apple from becoming brown (oxidizing) and the flour will prevent them from sinking to the bottom of the cupcake.
  1 cup Apple , 1 tsp Lemon juice , ½ tsp Pumpkin spice , 2 tbsp All-purpose flour

Cupcake batter

• Dry ingredients - In a bowl, combine flour, baking powder, baking soda, spices, and salt.
  1 ½ cup All-purpose flour, 1 tsp Pumpkin spice, ¾ tsp Baking powder, ¼ tsp Baking soda , ½ tsp Salt
• In a bowl of a stand mixer with the whisk attachment, whip eggs with sugars until sugar is almost dissolved. Then, gradually add the oil followed by the vanilla extract.

  Pro tip - It is important to add the sugar gradually, which will whip the wonderfully light and airy cupcake.
  1 Egg, ¼ cup Sugar, ½ cup Brown sugar , ½ cup Cooking oil , 1 tsp Vanilla extract
• Next, add the flour mixture followed by the chopped apples.

  Pro tip - Combine well but do not overmix. Otherwise, the apples will sink to the bottom of the cupcakes.
• Divide the batter equally into cupcakes liners or baking cups. Bake for 18 to 20 minutes until a skewer inserted into the center of the cupcakes comes out clean.

  Pro tip - I prefer to use a scoop or measuring cup to ensure all the cupcakes are similar in size.
• Cool in the muffin pan for 10 minutes. Then, invert onto a cooling rack and cool completely.

  Pro tip - It is essential to cool cupcakes or cake completely before frosting or the frosting will melt.

Swiss meringue buttercream

• Watch a video of my making this Swiss meringue buttercream.
• Place egg whites and sugar in the bowl of the stand mixer.

  Pro tip - Make sure the bowl is grease-free. Otherwise, the egg whites will not whip.
  3 Egg whites, ½ cup Sugar, ¼ tsp Salt
• Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).

  Pro tip - You don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use
• Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.

  Pro tip - It is best to start whipping eggs at medium speed, then increase speed as you go for the best meringue.
• Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then, gradually add butter, one cube at a time, with the mixer at medium speed.

  Pro tip - It is VERY important that the meringue is cooled completely before you add the butter. Otherwise, you will have a soupy mess.
  1½ cup Butter, 1 tsp Vanilla extract
• Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined. Set aside or in the fridge until ready to use.

Caramel

• Watch a video on how to make a caramel sauce.
• Place the sugar, lemon, and water in a deep light-colored saucepan. Melt the sugar on medium heat shaking the pan as needed.

  Pro tip - Keep the heat medium to low so the sugar caramelizes, not burns. Shake and swirl the pan slowly guiding the heat distribution.
  1 cup Sugar, ¼ tsp Salt, 2 tbsp Water
• Once all the sugar is amber, add in the butter, followed by the cream. Cool for a few minutes in the pan, then pour it into a mason jar. As the mixture cools, it will get thicker.

  Pro tip - Be careful because the caramel will bubble up. Take it off the heat if necessary.
  4 tbsp Butter, ¼ cup Whipping Cream

Frost

• Place buttercream in a piping bag with your favorite piping tip. I have used a round tip number 12.

  Pro tip - You can also color this frosting with as many colors as you want.
• Pipe a swirl on each cupcake starting from the base towards the top as shown in the video.
• Use a spoon to drizzle the caramel over the cupcakes.

  Pro tip - As the caramel cools it will get thicker. You can heat it in the microwave for 10 seconds to bring it to consistency.