Admit it: there’s a tiny piece of you that ships Drapple. Maybe even a big piece of you. In fact, Drapple is probably your OTP. It’s okay, you’re among friends–you can tell us all about the Drapple shrine you have hiding in your closet. Lucky for you, we’ve devised a way for you to nom on all your Drapple feels without even having to reveal your secret OTP to your friends. You’re welcome.
Adapted from this recipe.
For the cupcakes:
3/4 cups butter
1 3/4 cups sugar
3 teaspoons vanilla
2 1/2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/4 cups milk
For the filling:
2 tablespoons butter
2 teaspoons ground cinnamon
1/4 cup brown sugar
3-5 apples (depending on size)
1 pinch salt
For the topping:
Heavy whipping cream
For the fondant apple:
8 ounces mini marshmallows
4 cups powdered sugar
2 tablespoons water
Green food coloring
To prepare the cupcakes and filling:
- Preheat the oven to 375 degrees Farenheit.
- Start preparing the cupcake batter by creaming the butter and sugar until fluffy. Add the eggs in one at a time and mix well. Stir in the vanilla and baking powder. Tip: For lighter, fluffier cupcakes, allow the butter and eggs to reach room temperature before preparing the batter.
- Alternate adding in the flour and milk starting and ending with flour. Like with the butter and eggs, allow the milk to sit out for a bit to take the chill off. Stir the batter until it’s smooth.
- Line your muffin pan with cupcake liners. Fill each liner approximately 3/4 of the way full.
- Bake for approximately 18-20 minutes, or until an inserted toothpick comes out clean.
- While your cupcakes are cooling, wash, peel, core, and dice up your apples.
- To prepare the filling, heat up a skillet and add the butter on medium-high heat.When the butter has melted, add the cinnamon and brown sugar. Allow the mixture to heat up for about a minute.
- Lower the heat to medium and add your diced up apples. Cook until the apples are tender, or about 8-10 minutes. The brown sugar will give your apples a nice caramelized glaze. Set aside to cool.
To prepare the topping and decorations:
- Make sure your heavy whipping cream is well chilled. Pour into a cold stainless steel bowl if you have one. It will work with any regular bowl, but a cold one will help your cream whip faster. Using a whisk or a mixer, beat the whipping cream until stiff peaks form.
- Add in powdered sugar to taste. Alternatively, skip these steps and pop open a can of Reddi Whip.
- The apple decorations are made from marshmallow fondant. To prepare the fondant, pour the marshmallows and water into a microwave-safe bowl and microwave on high for approximately one minute.
- Stir the marshmallows (be sure to butter your spoon so they don’t stick!) until smooth. If unmelted marshmallows remain, microwave for an additional 30 seconds and stir. Add one or two drops of green food coloring and stir.
- Begin adding in the powdered sugar a little at a time, stirring after each addition. The fondant is going to start to get stiff and difficult to stir.
- Cover a surface with wax paper and dust with powdered sugar. Pour out your fondant onto the surface. Knead the fondant like you would bread dough until it’s smooth. If it’s still sticky, add more powdered sugar.
- Once your fondant is smooth, break it into small pieces and roll into balls. Shape the balls to your liking. Cut bits of chocolate up for the stems.
- With a paring knife (though any knife will do), cut the top center out of your cupcake, forming a well.
- Scoop some of the apple mixture into the well of each cupcake.
- Drizzle caramel on top of each cupcake.
- Pipe whipped cream onto the top of the cupcakes. Make sure the apple and caramel are covered.
- Add a fondant apple to the top of each cupcake.
Enjoy! Share with your friends and family, or keep them all to yourself. And remember…