These scrummy cupcakes are the perfect alternative to the more traditional toffee apples that are around come Halloween, with the added benefit of not risking a tooth when you bite into them!
The sponge includes eating apples and a hint of cinnamon and mixed spice, topped with delicious caramel, which all make for one tasty cupcake!…
select your items and add them to your basket below.
1 Mini Icing Palette Knife 15cm
1 Wham Mixing Bowl 2 Litres
1 Wooden Spoon 20cm 4 Pack
1 Wilton Muffin Tray
1 Wilton White Cupcake Cases 75 Pack
1 White Lollipop Sticks 10cm 50 Pack
1 Dr. Oetker Gluten Free Baking Powder 170g
Ingredients:
100 grams of Butter
70 grams of Caster sugar
Two Free range eggs
300 grams of Plain flour
One and a half teaspoons of cinnamon
Half teaspoon of mixed spice
Two teaspoons of Baking powder
Two to three eating apples (such as Granny Smith)
220 millilitres of Milk
Caramel sauce – I used a ready made tin version but you could make you own.
Step-1
Preheat the oven to 190 degrees Celsius.
Step-2
Cream together the butter and sugar until the mixture is light and fluffy.
Step-3
Add in the beaten egg, flour, baking powder and cinnamon and mix until evenly incorporated, making sure that there are no lumps!
Step-4
Chop the apples and add into the mixture, gently folding to incorporate into the mixture.
Step-5
Line a cupcake tin with paper cases, filling each three quarters full.
Step-6
Place in the preheated oven and bake for 30 minutes or until the tops are golden brown.
Step-7
Leave to cool on a wire rack until cold.
Step-8
Apply the caramel sauce using a palette knife.
Step-9
To finish insert the lollipop stick into the centre of the cupcake.