• Preheat oven to 350°.

  Butter and flour a bundt pan, set aside.

  Whisk together flours, baking powder, cinnamon, baking soda and salt, in a large bowl and set aside.

  In a small bowl, whisk together both sugars, apple cider, apple cider vinegar, oil applesauce, vanilla and eggs.
• You do not need to use an electric mixer.

  Gradually whisk egg mixture into flour mixture. Be careful not to overmix.

  Pour batter into prepared pan.

  If using muffin tins, line with muffine liners then fill 3/4 way up.
• Bake 45-55 minutes. You want a tester to come out clean or with a few crumbs. For muffins bake 20-30 minutes.

  Let cool in pan for 15 minutes, then turn out on rack.

  Meanwhile stir together 1/4 cup wahite sugar and 1 teaspoon cinnamon.

  Brush warm cake with melted butter. Then generously sprinklw with cinnamon sugar mixture.

Cake

• Preheat oven to 350°.

  In a medium bowl, whisk together flour, baking soda, baking powder and salt together. Set asisde.
• In the bowl of a stand up mixer fitted with the paddle attachment, beat together butter and sugar, until light and fluffy.

  Scrape down sides and add eggs, one at a time.

  Add vanilla and mix well to combine.
• Alternating with sour cream, add flour in three additions. Mix on low and don't over mix. You can always incorporate last bits of flour with spatula before you pour int o pan.

  Generously grease a bundt pan. make sure you get into all the crevices.

  Place batter into pan. I like to use a large scoop to make sure it is in pan as even as possible.Smooth top and gie the pan a firm tap to release any air bubbles.

  Bake for about 45 minutes. You have to know your oven. My oven only took about 35 minutes.

  You want your tester to come out with a few moist crumbs. Remember it will continue to bake as the pan cools.
• Let cool in pan for 10 minutes then turn out onto cooling rack of serving platter.

  Let cool completely before glazing.

Cream Filling

• In a large bowl beat marshmallow cream and butter.

  Add in vanilla aand heavy crea and blend well.

  Gradually add in confectioners sugar until blended and fluffy. you can add another teaspoon of heavy cream if it is too thick.

  Place into a piping bag, fitted with a large round tip.
• Carefull flip cooled cake over. You can use either a melon baller to cut in 2-inch deep holes, save "tops"; or you can cut a trough half way thru cake and fill with cream.

  Carefully replace tops or cake from trough and flip back over.

Glaze

• You will need to make the glaze when it is ready to be used.

  So once the cake is completely cool and stuffed, melt the butter in a medium saucepan over a medium heat.

  Once butter is melted stir in brown sugar, salt, maple syrup and heavy cream.

  Bring to a simmer, stirring ocassionally. Glaze should thicken as it heats. Simmer for about 5 minutes.

  Remove from heat and immediately whisk in sifted confections sugar, until incorporated and smooth.

  Work quickly to drizzle glaze over cake. It will start to set as it cools and won't be pourable.

  Let sit for 10 mintes before slicing.

Cupcakes

• Preheat oven to 350°

  Line a 12-cup muffin tin with paper or silicone liners.
• In a food processor or heavy duty blender (like a vitamix), chop together cherries and 1/4 cup sugar. This can take a few minutes to get them chopped fine. Keep checking. There is a fine line between chopped fine and paste.
• In the bowl of a stand-up mixer, fitted with the paddle attachment, beat the butter and remaining sugar (3/4 cup), on high, until it is light in color and fluffy.

  Add in oil and beat another minute until well incorporated.

  Add in chopped cherries.
• Whisk together in a medium bowl the flour, salt, baking powder and baking soda. Set aside
• Beat in eggs, one at a time.

  Now is a good time to start scraping down sides.
• On low speed, add in flour mixture, alternating with milk.

  Do not overwork the batter. You only want to just incorporate the flour. You can always do a last minute check and fold with spatula before pouring into pan.
• Divide batter into muffin tins. I use an ice cream scoop to get same size muffins. Fill to about 3/4.

  Bake 15-20 minutes. the cupcakes should be light browna d a tester inserted shold have a few moist crumbs, but almost clean.

  Cool in pan for 5 minutes then remove cupcakes and cool completely on rack.

Buttercream

• In the bowl of a stand up mixer, fitted with paddle beat the butter on high to get lightened up, about 3-5 minutes.

  Reduce speed to low and add in vanilla extract, almond extract, salt and cherry juice.

  Take a taste and adjust flavoring to get a good cherry flavor.
• On low to medium speed, gradually add confectioners sugar until fully incorporated.

  Switch attachment to whisk and add heavy cream, one tablespoon at a time until desired moisture.

  This is the time to add food coloring if needed.

  Beat frosting on high, for 3-5 minutes until light in texture and desired consistency. You ar basically whipping the cream to soft or medium peaks. Tis will help stabalize the frosting.
• Frost with star tip or round tip. Decorate as wanted.

• In a heavy saucepan, combine milk, cream and sugar.

  Start on a low heat and gradually increase to bring to a boil. Remove from heat.
• In a heat proof bowl slightly whisk egg yolk and carefully whisk in 1/4 cup of the hot milk mixture.

  You need to whisk fast so you don't make scrambled eggs. You are "tempering" the eggs.

  Add the egg mixture back into milk mixture and return to heat, whisking rapidly.

  Gradually heat back to 180° (use a candy thermometer).
• Place chopped chocolate in another heat proof bowl and pour hot milk over.

  Let sit for 5 minutes and then stir until completely melted and smooth.

  Strain through a fine mesh sieve.
• Divide and pour evenly into small ramekins ans palce in refrigerator to chill until set. This will take at least 2 hours.

  To serve, drizzle with caramel sauce and sprinkle with flake salt, like Maldon.