A perfect cupcake for Fall parties. These are so delicious you'll want them all year.

Ingredients

1 cup cake flour
1-1/4 teaspoons baking powder
1/4 teaspoon plus a pinch of salt
1 cup sugar, divided
6 tablespoons vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey's or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
Pinch of cream of tartar
3 large Granny Smith or other baking apples, peeled, cored, and cut into 1/2-inch chunks
Butterscotch Sauce (see below)

Instructions

1. Set a rack in the middle of the oven and preheat to 350F. Line a 12-slot muffin tin with large paper or foil cupcake liners.
2. Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt and 1/2 cup of the sugar together -- three times. Form a well in the center and add the oil, egg yolks, sherry and apple juice concentrate. With a hand mixer on low speed, mix together, until just blended.
3. In another mixing bowl, whisk the egg whites with pinch of salt and cream of tartar until creamy, foamy and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
4. Fold a third of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than two-thirds full with the batter and top with the apple chunks. Bake for 16 minutes or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
5. When cool, drizzle with Butterscotch Sauce.

Butterscotch Sauce

1/4 cup water
1 cup sugar
1/4 cup butter
1 cup heavy cream
1 tablespoon Jamaican dark rum
1/2 cup sweetened condensed milk

1. Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber, about 5 minutes.
2. Slowly drizzle the cream into the caramel. It will bubble up and may splatter. Add the rum and cook for 4 to 5 minutes, occasionally swirling the sauce around the pan, until thickened and a rich golen brown.
3. Strain the sauce and stir in the sweetened condensed milk.
4. Store in a sealed container. The sauce will keep for 2 weeks in the refrigerator or 3 months in the freezer.

Makes 12 cupcakes

Here are some other recipes you might enjoy:

Creamy Fruit Ball
Cookie Crush
Super Strawberry Shortcake