Toffee Apple Cupcakes

Beautiful light apple cupcake with a hidden caramel centre topped with caramel buttercream icing – delicious!

I have used my apple crumble cake recipe for these cupcakes, it does make rather a lot, so if you don’t need 20 cupcakes you can very easily halve the recipe.

I have made my own caramel, but caramel in a jar works just as well just without all the faffing.

You will need:

  • 350g Self Raising Flour
  • 1tsp of Bicarbonate of Soda
  • 140g Butter
  • 170g Soft Dark Brown Sugar
  • 1tsp ground Cinnamon
  • 350g Grated Apples (already peeled and cored)
  • 2 Eggs
  • 100ml Milk

Caramel:

For the cake filling and butter cream icing.

  • 200g  or ½ can of Condensed Milk
  • 1 tbsp Golden Syrup
  • 30g Butter

Butter Cream Icing:

  • 240g Icing Sugar
  • 120g Butter
  • 80g Caramel (from above)

Method:

  • Pre heat the oven to 180degrees C and prepare your bun tray by lining with cupcake cases.
  • Rub the flour and Bicarbonate of soda with the butter until you get a mixture that resembles bread crumbs.
  • Add the sugar and cinnamon and mix together well.
  • Gently stir in the grated apples until well distributed.
  • Fold in the eggs and then the milk.
  • Divide evenly between about 20 cup cake cases
  • Bake for 15-20 mins until risen and golden.
  • Remove from the bun tray leave them to cool completely.
  • While the cakes are cooling make the caramel and butter cream icing.

Caramel:

  • Heat the condensed milk, golden syrup and butter together in a heavy based pan.
  • Bring to the boil while stirring constantly.
  • Then simmer for about 5 minutes or until the caramel has thickened and is slightly darker in colour.
  • Remove from the heat and leave to cool slightly to make it easier to handle.

Butter Cream Icing:

  • Cream together all the ingredients for the butter cream icing until smooth.

Assembly:

  • Using a cake corer or even an apple corer take the centre out of each cake. But DON’T core all the way to the bottom.
  • Put the cake cores to one side for plugging later.
  • Fill the cores with your caramel and plug the top with the reserved cores. (you may not need the full core just the top bit).
  • Ice each cake. I piped mine but this will take more icing.

Sit back and enjoy your cakes.

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