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TEAM ZOELLA OCTOBER 5, 2020

These Toffee Apple Cupcakes Are What Autumn Dreams Are Made Of

Packed with comforting cinnamon flavours and tart apple and drizzled with caramel frosting!

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!

SERVES
PREP: COOK:
EASY
  • 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.

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LauraNatalie Ann RedmanVictoria Scrivens-SmithMacey @ Brine & BooksDANAJOY MOBLEY Recent comment authors
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MMMMM
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MMMMM

How many does this serve? 🙂

DANAJOY MOBLEY
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DANAJOY MOBLEY

Judging by the amount of flour, I’d say twelve cupcakes.

Lisa Autumn
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Lisa Autumn

OMG they look delish!

Lisa | lisaautumn.com

Anouk
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Anouk

These look so delicious!

https://www.anouk.co

Macey @ Brine & Books
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Macey @ Brine & Books

These look so scrumptious!! I always like to aim to bake at least one-autumnal themed dessert each week as soon as this season rolls around, and I def need to bake this recipe at some point this year xx

brineandbooks.com

Victoria Scrivens-Smith
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Victoria Scrivens-Smith

These look delish! How much maple syrup do you use in the frosting though, its not listed in the list of ingredients?

Natalie Ann Redman
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Natalie Ann Redman

These look yummy!

http://www.upyourvlog.com

Laura
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Laura

About to make these today but quite confused at the icing part as the ingredients mention Dulce de leche which I have never used or made before. But it doesn’t mention it in method. I’ve just bought some vanilla buttercream icing and hoping they’ll still taste just as good!

Laura
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Laura

Update; made the cupcakes and they are delicious! They really remind me of the flavours of Autumn. Great recipe!

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