Apple crumble and pies are the epitome of autumn and winter deserts, and what else does apple go well with? Caramel and cinnamon! These caramel apple cupcakes are so delicious and are really tasty warmed up (without the icing) with some custard! They’re perfect for a bonfire night treat or if you just have some apples you want to use up.
Here’s what you’ll need:
For the cakes:
- 2 large apples (I use one cooking apple and one regular apple)
- 115g softened butter or margarine
- 225g soft brown sugar
- 225g self raising flour
- 2 large eggs
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 1 tsp salt
- 2 tbsp semi-skimmed milk
For the toffee icing:
- 150g salted butter
- 300g icing sugar
- 3 tbsp caramel (or more to taste)
- pinch of salt (optional)
- cinnamon (for dusting)
- Preheat the oven to 180C/gas 4 and line a 12 hole muffin tin.
- Peel, core and finely dice the cooking apples.
- In a bowl cream together the butter and the sugar until light and fluffy.
- Add in the eggs and vanilla extract and combine.
- Sift together the flour, baking powder, cinnamon, nutmeg and salt.
- Add the dry ingredients combine, add the milk if necessary.
- Fold in the apples.
- Divide the mix between the muffin cases so they’re about 3/4 full.
- Bake for 20-25 minutes until golden brown and springy to the touch.
- While the cakes are cooling cream the butter until it’s pale, light and fluffy.
- Add in the icing sugar and whisk again.
- Whisk the caramel sauce into the butter cream adding as much or little as you like, I also added some salt here as it was a bit sweet for my tastes.
- Once the cupcakes are completely cool decorate with your butter icing and dust with a little cinnamon.