Toffee Apple Cupcakes

Posted on September 28, 2017 in

Celebrate the upcoming turn of the season and give your cupcakes an autumnal feel by making these easy and impressive toffee apple cupcakes. A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.

This recipe makes 12 delicious cupcakes in just under an hour. They are just perfect for sharing, as a gift for special occasions or even for Halloween parties.

Toffee Apple Cupcakes
Serves 12
A light, soft, treacle cake, topped with a toffee buttercream, salted caramel and a toffee apple slice.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
772 calories
121 g
108 g
30 g
9 g
15 g
240 g
508 g
58 g
1 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 772
Calories from Fat 268
% Daily Value *
Total Fat 30g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 108mg
Sodium 508mg
Total Carbohydrates 121g
Dietary Fiber 4g
Sugars 58g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 125g self-raising flour
  2. 1/4 teaspoon bicarbonate of soda
  3. 125g caster sugar
  4. 125g unsalted butter (softened)
  5. 2 large eggs
  6. 1 tablespoon black treacle
For the Buttercream
  1. 180g soft butter
  2. 260g icing sugar
  3. 1 tablespoon of salted caramel
For the Toffee Apple Slice
  1. 1 apple
  2. 220g caster sugar
  3. 235ml water
  1. A 12 hole muffin tray
  2. 12 cupcake cases
  3. A piping bag fitted with a 5mm star nozzle
  4. 100g salted caramel
  1. Preheat the oven to 170C or 375F/Gas 5. 

For the cupcakes add the sugar and softened butter and beat for 5 minutes until light in colour and fluffy. Add the eggs, black treacle, flour and bicarbonate of soda and mix until well combined. 
Scrape down the sides of the bowl with a spatula and then give it a final blast to make sure it’s all incorporated. 

Fill the paper cases two-thirds full with mixture and bake for 15 minutes or until they spring back when touched. Leave to cool on a wire rack.
  2. Meanwhile, make the buttercream. Beat the butter with an electric mixer for 5 minutes until pale and smooth. Sift the icing sugar in the bowl with the butter. Slowly beat together. Once combined add the tablespoon of salted caramel to the icing sugar mixture. Give it a final blast for 1 minute. 

Once the cupcakes are cool put the buttercream into a piping bag and pipe a swirl on top of each cupcake. Drizzle with salted caramel.
  3. For the topping slice an apple into thin slices cutting through the stem and the bottom end using a sharp knife or a mandolin. Bring the sugar and water to a boil in a saucepan over a medium heat.
  4. Add the apple slices and cook for 10-12 minutes or until the apples are slightly translucent and the syrup begins to thicken. Remove from the heat and remove the apples from the syrup and place on a wire oven rack.
  5. Bake the apples at 180C fan assisted/ 356F/ Gas4 for 10-15 minutes or until golden. Remove from the oven and transfer apples to the baking paper. Cool completely for 10 minutes. The apples will crisp as they cool, until they're ready to be popped on top of your cupcakes. Sprinkle with a little edible glitter for some added fun and enjoy!
Forever Baking . . .


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