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!…
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Mini Icing Palette Knife 15cm
Wham Mixing Bowl 2 Litres
Wooden Spoon 20cm 4 Pack
Wilton Muffin Tray
Wilton White Cupcake Cases 75 Pack
White Lollipop Sticks 10cm 50 Pack
Dr. Oetker Gluten Free Baking Powder 170g
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.
Preheat the oven to 190 degrees Celsius.
Cream together the butter and sugar until the mixture is light and fluffy.
Add in the beaten egg, flour, baking powder and cinnamon and mix until evenly incorporated, making sure that there are no lumps!
Chop the apples and add into the mixture, gently folding to incorporate into the mixture.
Line a cupcake tin with paper cases, filling each three quarters full.
Place in the preheated oven and bake for 30 minutes or until the tops are golden brown.
Leave to cool on a wire rack until cold.
Apply the caramel sauce using a palette knife.
To finish insert the lollipop stick into the centre of the cupcake.
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