Apple Pie Cupcakes with Salted Caramel Whipped Cream

These are the last of the apples from our garden, sob. I've got what amounts to a batch of apple butter, one more apple pie, one more apple teacake and one more apple crumble left. Farewell Granny Smiths and Pink Ladies. See you next year. It's been awesome.

Apple Pie Cupcakes with Salted Caramel Whipped Cream
slightly adapted from Sally's Baking Addiction
Makes 12

For the Cupcakes:
200g plain flour (I used cake flour)
70g caster sugar
140g light brown sugar
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
115g unsalted butter, melted
80ml buttermilk
2 teaspoons vanilla extract
2 medium Granny Smith apples, finely grated

For the Salted Caramel Whipped Cream:
300ml whipping cream
100g caramel sauce or spread (I used Bonne Maman)
1/8 teaspoon fine sea salt
1 tablespoon dark brown sugar

Make the Cupcakes:
Preheat the oven to 180 C and line a cupcake pan with paper liners. Set aside.

Put the flour, baking powder, baking soda, salt and spices into a bowl and whisk to combine.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and beat well.

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just to combine. Fold the apple into the batter.

Divide the batter among the paper liners and bake for 20-22 minutes, or until a skewer inserted into the centre of a cupcake comes out clean. Transfer to a wire rack to cool completely.

Make the Salted Caramel Whipped Cream:
Put all the ingredients into the bowl of an electric mixer fitted with the whisk attachment and whisk until you have a piping consistency.

Spoon the cream into a disposable piping bag, snip a 1cm hole in the tip and piping on top of the cooled cupcakes.