Cinnamon Roll Apple Pie Cupcake with Bourbon Whipped Cream & Caramel

I made these for a work event and they were a big hit!  Great for a hot day.  Don't let the semi-home made aspect fool you, though; these cupcakes are work.

Yield: Makes 20 Mini Cupcakes

You will need:

·         1 package Pillsbury Cinnamon Rolls

·         1 can apple pie filling

Crumb Topping:

·         4 tbs softened butter

·         ¼ cup flour

·         ¼ cup brown sugar

·         ¼ cup chopped walnuts

Bourbon Whipped Cream:

·         ¼ pint whipping cream

·         3 tbs sugar

·         teaspoon vanilla

·         1 tbs bourbon (I used Jim Beam)

Preheat oven to 400°.  Place a mixing bowl in the freezer for the whipped cream.   Separate cinnamon rolls and cut each roll into roughly thirds.  Flatten out each cut roll third as much as possible until it resembles a three-four inch diameter circle.  Place the circle into the mini cupcake pan and press down on the sides until all sides are covered.  I got about 20 cupcakes out of one cinnamon roll package.  You may get more or less.  Spoon the apple pie filling into each cupcake, filling the cupcake until all the way full.  (Depending on the filling you purchased, you may need to cut the apple slices into small bits to fit into the mini cupcakes.)  

Mix all ingredients for the crumb topping together and spoon over the cupcakes.  Bake for about 10 minutes or until the tops becomes golden brown.  Allow to cool.

For whipped cream, remove mixing bowl from the freezer.  Combine all ingredients and mix on full speed until you have medium hard peaks.  (You may want to test the amount of bourbon you like first.  I made tiny batches with varying amounts and decided 1 tbs was good for me.  It really gives them something special; especially considering most of the ingredients were store bought.)  spoon whipped cream on top and then drizzle with caramel. 

*Inspired by - http://www.inspiredtaste.net/10117/apple-pie-cupcakes-recipe/.