They’ve pretty much cemented themselves as one of our favourite fall treats
Toffee apple cupcakes for Autumn? Ground-breaking. Oh but they are, so much so they’ve pretty much cemented themselves as one of our favourite fall treats. Ok, daily fall treats if we’re going to be pedantic about it.
We don’t use this word lightly because, well, we know we have a national aversion to it but in this case, we must rise to the challenge because the occasion calls for it. They are moist.
From their frosted top to their soft and fluffy bottoms, they are m-o-i-s-t through and through. There. We did it. Used the worst adjective in the English language and nothing awful happened. 2020 – it’s the year of personal growth, fellas.
Packed with comforting cinnamon flavours and tart apple and drizzled with caramel frosting, they’re the ideal bitesize snack for elevenses… and twelveses and oneses. You get the idea.
They’re the ideal bitesize snack for elevenses!
- Preheat oven to 175°C and pop your paper cases in to your cupcake pan
- Beat your butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well between, followed by the flour, cinnamon and maple syrup,
- Mix until all the ingredients are fully combined then fold in the grated apple.
- 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 baking rack to finish cooling.
To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, syrup and milk. Turn the mixer on low and gradually increase the speed. Whip for 5 minutes, if the frosting looks too stiff add a splash more milk until you reach a nice piping consistency.
Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the maple syrup frosting and pipe each cupcake with a swirl. Drizzle each cake with some caramel sauce and chopped toffee pieces.