Salted Caramel and Apple Cupcakes

Prepare your favorite vanilla cake box mix, add in a teaspoon of cinnamon then fill your cupcake cases.

Spoon in a teaspoon of apple sauce into the center of each of your cupcakes and drizzle over some warm salted caramel sauce - for extra sweetness feel free to add some brown sugar to your apple sauce before you add.

Bake at 160ºc until golden brown, usually around 18/20 minutes or until a toothpick comes out clean.

Prepare your gelatin sheets by letting them soak in water until softened.

Melt your white chocolate in a bowl and then add your gelatin sheets, mix until combined then set aside to reach room temp.

Pour your double caramel into a seperate bowl and using an electric mixer on medium whip until you have soft peaks.

Fold in your chocolate into your whipped cream, then fill in your molds.

Place molds in the fridge until set for at least an hour.

Again prepare gelatin sheets in water.

Heat condensed milk and sugar, and then pour over your white chocolate. Allow to sit for the chocolate to soften.

Mix the mirror glaze mixture with a whisk (or immersion blender if you have one) until smooth.

Mix in your red food colouring.

Set aside to cool until the mixture is thick and cool enough to cover the back of your spoon without being too thin.

Remove your mousse from the molds and place on a wire rack over a bowl.

Pour over the mirror glaze in tight circular motions from above until covered.

Allow to set then carefully lift from underneath and place on your cooled cupcakes.

Decorate as you see fit and serve!