Apple cupcakes topped with a caramel buttercream and a slice of toffee apple.
Toffee apples are on of my favourite autumn-time treats, I love the mixture of sweet toffee and tart apple. So as its the right time of year, I wanted to try and get their flavour into a cupcake.
I have used the recipe for caramel icing from the primrose bakery cook book, as I have used it before in banoffee cupcakes, so I knew it would give the right flavour.
To make these look a little ore special I have made some toffee apple slices to top them with, which give you a lovely crunchy surprise.
Variations: You could use a different fruit such as pear. You could also use banana in the cupcakes for a banoffee flavour.
Ingredients: Makes 12 Large Cupcakes
- 2 brambly apples
- 150g butter
- 150g caster sugar
- 2 eggs
- 150g self raising flour
- 45g butter
- 60ml semi skimmed milk
- 160g soft brown sugar
- 200g icing sugar
The Toffee Apple Slices:
- 12 slices of cooking apple
- 150g granulated sugar
- 1tbsp water
Preheat the oven to 180C and line a cupcake tray with muffin cases.
Peel, core and finely chop the apples, place in a large pan with a nob of butter and 50g of soft brown sugar. Cook over a medium heat for around 15 minutes, until the apples begin to break down and form a compote. turn off the heat and leave to cool.
Cream together the butter and sugar with an electric whisk, until light and fluffy. Then fold in the eggs one at a time, followed by the cooled compote and self raising flour. Stir until everything is combined.
Spoon the mixture into cupcake cases until 2/3 full. Bake in the preheated oven for 15-20 minutes until golden brown and cooked through.
Leave to cool completely on a wire rack before icing.
The Toffee Apple Slices:
Combine the sugar and water in a small pan and cook over a medium heat, until the sugar melts and turns a dark golden brown colour, this should take around 5 minutes.
One the sugar has a caramelised remove from the heat, and dip each apple slice into the caramel, making sure it is completely coated. Leave to set on a tray lined with grease proof paper.
The Toffee Icing:
Combine the milk, brown sugar and butter in a small pan, cook over a medium heat, until the mixture melts together and begins to bubble.
Boil the mixture for two minutes, then remove from the heat. pour into a large bowl along with the icing sugar, and beat to a smooth consistency. Leave to cool and firm up before using.
Cover the top of each cupcake with a smooth layer of the toffee icing, Then top with a toffee apple slice.
Serve and enjoy!