21 September, 2018
Toffee Apple Cupcakes
Another apple recipe! This is a cupcake that I always make in the Autumn. It’s ideal for Halloween or Bonfire Night, and with the weather taking a rather Autumnal turn this week (and the fact that I am still working my way through the garden apples!) I thought I would make them! The sponge recipe is taken from Xanthe Milton’s ‘Eat Me’ recipe book and the frosting is a toffee variation of my usual frosting recipe.
Ingredients (to make 12 cupcakes)
- 170g Apples (peeled, cored and chopped)
- 1 tsp baking powder
- 110g self-raising flour
- 2 large eggs
- 110g Demerara Sugar
- 110g unsalted butter at room temperature
Ingredients for the frosting
- 50g unsalted butter
- 100g full fat cream cheese
- 300g sifted icing sugar
- 1-2 tbsp of toffee or caramel sauce (I used Joe & Seph’s Sticky Toffee Sauce, which I found in Tesco)
Instructions
- Preheat the oven to 180°C and line a muffin tray with cases.
- Cream the butter and sugar together (the mixture won’t go as pale and creamy as usual due to the coarseness of the sugar). Mix in the eggs, followed by the baking powder and flour. Add the apples, stirring until they are evenly distributed.
- Divide the mixture between the cases and bake for 20 minutes, until the tops feel springy to the touch. Remove from the oven and allow to cool on a wire rack.
- For the frosting, combine the butter, cream cheese and icing sugar in a freestanding electric mixer. Add 1-2 tbsp of toffee sauce and mix until smooth. Pipe the frosting onto the cooled cupcakes. To decorate I use crushed ‘Werther’s Butter Candies’. I simply crush them using a pestle and mortar (you could place them into a plastic bag and crush with a rolling pin) and sprinkle onto the cupcakes. The Werther’s ‘crumbs’ dissolve into the frosting after a while, giving the appearance of a caramel sauce.
