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Dairy
Hard
1 Hour, 45 Minutes
Diets 
2 cups flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon Gefen Cinnamon
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 large eggs
2/3 cup plain yogurt
2/3 cup Manischewitz Apple Butter
2 tablespoons butter
1 large apple, chopped
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon vanilla
1 tablespoon milk mixed with 1 heaping tablespoon cornstarch
3/4 cup water
5 tablespoons butter
3/4 cup all-purpose flour
1/4 teaspoon salt
3 eggs
2 cups of heavy cream
2–3 teaspoons of Gefen Vanilla Pudding mix
1 teaspoon Gefen Cinnamon
4 tablespoons Manischewitz Honey
15 caramel candy squares, unwrapped
2 tablespoons half and half
favorite jar of good quality caramel
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Whisk flour, baking powder, baking soda, and cinnamon in a bowl. Beat butter and sugar in a separate bowl until light and fluffy. Beat in eggs and yogurt until blended. Alternately fold in flour mixture and apple butter, beginning and ending with flour.
Fill cupcake liners 3/4 full. Bake for 25–30 minutes or until cupcakes bounce back when touched.
In a medium pan, melt the butter on a medium-high flame. Add the apple, sugars, and vanilla and stir. Cook until bubbling, about 10 minutes. Add the milk and cornstarch mixture and bring to a bubble. Cook for one to two minutes until thickens. Remove from heat and continue to stir for about one minute. Set aside to cool.
To fill cupcakes — core out some of the cupcake from the top. Fill with a heaping teaspoon of apple filling. Place top of cupcake back on top.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.
Using a #10 tip, pipe up about 1/4 teaspoon onto a baking sheet lined with Gefen Parchment Paper. Each puff should be about the size of a dime. Using a wet fingertip, gently push the tips down.
Bake for seven minutes, then reduce temp to 350 degrees Fahrenheit (180 degrees Celsius) and bake another two minutes or until golden.
Whip cream and vanilla pudding until soft peaks form. Fold in cinnamon and honey. Chill in fridge while cream puffs cool.
Using a Wilton #230 tip, insert into cream puff and fill with the cinnamon-honey cream.
Using a microwave-safe bowl, melt 15 caramels with two tablespoons of half and half, until melted and bubbly. Stir. Let cool to thicken slightly. Using the caramel as a “glue,” dip each cream puff in caramel and place on the top of cupcake. Repeat with a second and third layer, making a pyramid.
Drizzle with caramel all over the top and serve.
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