Ingredients:

2 cups flour (cupcakes)

1 1/2 tsp baking powder (cupcakes)

3/4 tsp salt (cupcakes)

1 cup butter, softened (cupcakes)

1 1/2 cup sugar (cupcakes)

1 tsp vanilla extract (cupcakes)

1 1/2 tsp caramel extract (cupcakes)

2 eggs (cupcakes)

2 egg yolks (cupcakes)

3/4 cup milk (cupcakes)

1 can apple pie filling (cupcakes)

1 cup butter, softened (frosting)

3 cups icing sugar (powdered sugar) (frosting)

4 tbsp half and half (frosting)

1 tsp caramel extract (frosting)

caramel sauce, for drizzle (frosting)

Directions:

1. Preheat oven to 350F. Line a muffin pan with cupcake liners. Set aside.

2. In a large bowl, mix together flour, baking powder and salt. In another bowl, beat butter and sugar on medium speed until smooth. Add in vanilla and caramel extracts. Mix until combine.

3. Add eggs and egg yolks, beating after each addition. Then add milk and beat until combined. Add the wet ingredients to the dry ingredients and mix to combine.

4. Fill cupcake liners about 3/4 full. Bake for 23 to 25 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean. Cool for 10 minutes in the muffin pan and then remove to wire rack. Using a small spoon, scoop out the centre of each cupcake, making sure to leave enough on the sides and bottom.

5. Dice up apples in the apple pie filling and then add a spoonful to fill each of the holes in the cupcakes. Save a few tbsp of the filling for garnish.

6. To make the frosting, cream the butter and icing sugar in a bowl. Mix in caramel extract and half and half over medium speed.

7. Scoop frosting into a pastry bag with a decorating tip and frost the cupcakes. Top each frosted cupcake with apple pie filling and drizzle on top caramel sauce.

Bon Appetit!