Apple Cupcakes with Dulce De Lece cream

Apple cupcakes:

• 290 g  all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp salt
• 120 g unsalted butter, softened
• 270 g sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 coarsely shredded apples

     Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

     Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes.

 Dulce De Lece cream:

•  ½ cup unsalted butter (softened)
• ½ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of salt
• 1 can sweetened condensed milk

     Preparing the dulce de leche. Pour sweetened-condensed milk into a pie pan. Cover tightly with foil. Place into a larger pan filled with water. Place in oven and bake for 1 hour in 200 C. When the mixture appears to have turned into a nice,thick caramel, remove from the oven. Cool it down and beat with an electric mixer until smooth. Cream the butter and sugar. Add cream and vanilla and beat on medium speed until smooth. Gradually add the prepared Dulce De Leche and beat to incorporate.