Toffee Apple Cupcakes

If you could have Autumn in a cupcake it would be this with cinnamon, caramel, maple syrup and fudge chunks

15

170°C/fan 150°C/gas mark 3

45 minutes

Ingredients

Cupcake

  • 60g butter, softened

  • 150g gluten-free self-raising flour

  • 1 tsp ground cinnamon

  • 110g light brown sugar

  • 60ml maple syrup

  • 2 eggs

  • 1 medium dessert apple, grated

    Icing

  • 80g butter, softened

  • 170g icing sugar

  • 1 tbsp dulce de leche/caramel

  • 1 tbsp milk

  • 50g fudge chunks

  • 165g margarine

  • 100g light brown sugar

Method

  1. Preheat the oven to 170°C/fan 150°C/gas mark 3 and put your paper cases into your muffin tray or on a baking tray.

  2. In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add the eggs one at a time, beating well in between additions. Then beat in the gluten-free flour, cinnamon and maple syrup. Fold in the grated apple.

  3. Fill each case to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a wire rack to finish cooling.

  4. To make the icing: beat the butter using an electric mixer until pale and soft. Add the icing sugar, caramel and milk. Turn the mixer on low and gradually increase the speed. Beat for 5 minutes, if the icing looks too stiff add a splash more milk until you reach a nice piping consistency.

  5. Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the icing and pipe each cupcake with a pretty swirl. Finish by sprinkling a few fudge chunks on the top for decoration.

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