Spiced Toffee Apple Cupcakes. Here is how you cook it. Here is how you achieve it. Add caramel and vanilla and beat until smooth and fluffy.
You can cook Spiced Toffee Apple Cupcakes using 13 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Spiced Toffee Apple Cupcakes
- It’s of dates, roughly chopped.
- Prepare of butter, softened, plus extra for greasing.
- You need of milk, plus a splash.
- It’s of self-raising flour.
- It’s of light soft brown sugar.
- You need of baking powder.
- Prepare of mixed spice.
- It’s of large eggs.
- It’s of vanilla extract.
- You need of small red apple.
- Prepare of lemon juice.
- Prepare of toffees.
- You need of little icing sugar, for dusting.
The finished toffee apple cupcakes (Picture: Hobbycraft) Toffee apples are a Halloween and Bonfire Night tradition and earlier this week, we brought you a simple way to make them. Put the dates and milk in a small pan and bring to a simmer. Combine the flour, baking powder , cinnamon, nutmeg and salt in a medium sized bowl and set aside. Make the most of the harvest with this perfect combination of zingy apple tanginess cut through with a sticky toffee sauce.
Spiced Toffee Apple Cupcakes step by step
Heat oven to 180C/160C fan/gas 4. Line cupcake tray with cases, I used 15 however it will be dependent on the size you are using. (If making a cake, grease and line a 20 x 30cm baking tray with baking parchment.).
Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool..
Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples..
Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go..
Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the cases (or tray for the cake).
Arrange the apple slices, for cupcakes, two to three per cupcake. (For the cake: overlap the apple in rows, on top – you should be able to get 3 rows lengthways down the tray.).
Bake for 20-30 mins until a skewer poked into the centre of one of the cupcake comes out clean. Cool in the tray. (If baking as one cake it will require at least 50-60mins).
Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce over the cakes..
Local cream, butter and eggs are easy to find and will give your cake the ultimate velvety richness. Mix the eggs, sugar, milk and melted butter in a large bowl. In large bowl, mix cake mix, water, oil and eggs until smooth. Fill cups two-thirds full of batter. Quick and easy toffee sauce swirled into apple chunks in a golden, moist sponge.
