The batter is so simple, but the addition of cinnamon, nutmeg and diced apple creates a brilliant combo, and the end product was so light. I may be late to the game, but for one of the first times I used an ice cream/cookie scoop when placing the batter into the patty pans and WOW it makes the job ten times easier, and all my cupcakes were the same size! I do regret not taking a photo of what the cake looks like on the inside (blog fail #1).
The frosting was a new venture for me away from simple butter creams and ganache and it had me making a caramel on the stove which proved easier than I thought. I'm still looking into larger piping tips for that classic cupcake frosting swirl (Wilton 1M has my eye at the moment), so my Wilton #32 had to do. I tried piping the icing while still warm- that produced cupcake fails 1-3, but after about 10 minutes in the freezer swirls held perfectly.
Nearly everyone who ate these ones commented that the cake itself didn't even need icing, and a little icing went a long way. As usual, Sally's recipe didn't fail to deliver and I will be surely making these ones again!