We are hunggggg overrrrr! Last night is a blur, not sure what time we got in, but today has been horrendous.. Luckily a stroll in the beautiful sunshine has cured us! We are now enjoying the day rather than wishing it away!
So today’s treat is a throw back to bonfire night, or at least we think it is; Spiced Toffee Apple cupcakes hardly shout spring but we think these are a hit no matter what season it is!
We’ve made this recipe as simple as possible, mainly because we are being a bit lazy but also to show that baking doesn’t have to be tedious!
- 12 cupcake cases
- 12 holed cupcake tin
- 2 mixing bowls
- Electric Whisk
- Wooden spoons
- Weighing Scales
- 1 frying pan
- 1 medium-sized pan
- 1 Ramekin
- Piping Bag
- Large Star Nozzle
- 100g (4oz) Softened Butter
- 150g (5oz) Self-raising Flour
- 150g (5oz) Caster sugar
- 2 Large Free range eggs
- 1/2 teaspoon of ground Cinnamon
- 1/2 teaspoon of ground Ginger
- 1/4 teaspoon of ground Clove
- 1/2 teaspoon of ground Nutmeg
- 1/4 teaspoon of ground Caraway seed
Icing: (which includes making caramel)
- 250g (8.8oz) Butter
- 250g (8.8oz) Icing Sugar
- 100g (3 1/2oz) Sugar
- 100ml (3 1/2floz) Double Cream
- 3 Apples (we’ve used Cox’s)
- 100g (3 1/2 oz) Sugar
- handful of Ice cubes
So preheat the oven at about 180ºC and put all the cupcake ingredients into a bowl and use the electric whisk until the mix is smooth and fluffy.
Then divide your cupcake batter into the 12 cases, pop in the oven for 20-25 minutes, if you are unsure whether the mix is ready stick a knife in the mixture, if it comes out clean you’re ready!
(This mix is very, very easy and takes little time to prepare and make, perfect if you’re in a rush or experiencing the after effects of alcohol consumption.)
The buttercream icing is equally as easy, sift your icing sugar into your softened butter and mix until the two ingredients are binded, then pop in the fridge until you need it!
The caramel needs a bit more close attention, We sprinkled the sugar evenly in a pan and then cooked over a medium high heat for about 4/5 minutes until the sugar had caramelised, we then added the double cream and stirred quickly, you may find lumps form, this is due to the cold cream and hot sugar mixing, just heat the mixture up a little more, just try not to burn it.
After you have successfully made your caramel pour into a ramekin and leave to cool. Once your caramel is cool, add it to the buttercream and then mix the two together until the mixture is smooth and pliable.
The apples use the same process but without the double cream, so again heat up the sugar, we used a large frying pan for this, so the apples wouldn’t stick together! (sugar can get very, very sticky) once the sugar has melted add the apples; we cut ours horizontally so we had this rather cute looking star shape! Keep cooking until the apples caramelise and turn a gorgeous golden brown. In a bowl add Ice cubes and water, once the apples are done throw them into the water; this helps them crisp up and stop them from going sticky! Fish them out after 5 minutes and place somewhere safe!
Bringing the cupcakes together!
Ice the cupcakes with the Caramel Buttercream icing, we used a large star piping nozzle. Pop a slice of caramelised apple, et voilà; Spiced Toffee Apple cupcake!