One of the volunteers gave me some cooking apples this week, and tomorrow I’m hoping to try out a new apple cake recipe I’ve never done before. In the meantime, I thought I’d share with you a recipe for toffee apple cupcakes. I made these for our centre’s anniversary get together last year (along with my chocolate cranberry, nutella and lemon white choc chip cupcakes). Unfortunately, I never got a picture of all the cupcakes as they got eaten before I managed to get my camera out.

For the cakes

Ingredients
2 bramley cooking apples

1 tbsp lemon juice

9oz plain flour

2 tsp baking powder

1 1/2 tsp of ground cinnamon

3oz light muscovado sugar

2 oz unsalted butter

3 fl oz milk

3 fl oz apple juice

2 eggs

Method

Preheat oven to 150 °C

Core, peel and then coarsely grate one of the apples.

Cut the other apple into small slices to use for cake topping – place your apple slices in bowl and pour lemon juice on them.

Sieve your flour, cinnamon and baking powder into a mixing bowl, then stir in the muscavado sugar and grated apple.

Melt your butter in a small saucepan, then add to milk, apple juice and eggs and whisk together. Stir this into the mixing bowl with your flour, sugar & apple lightly. Do not beat too much otherwise your cakes will not come out as spongey.

Spoon your mixture equally between 12 muffin cases, and arrange 2 apple slices on top of each one, like a butterfly.

Bake in the oven for 20-25 mins.

Place on a cooling rack and leave to cool.

For the toffee sauce topping:

Ingredients

4 tbsp single cream

3 oz light muscovado sugar

1 oz unsalted butter

Method

Place the cream, butter and sugar into a small saucepan

Heat slowly, stirring until the sugar is dissolved (make sure it doesn’t burn!)

Once sugar is dissolved, Bring to boil rapidly and keep boiling for 2 minutes until the sauce is thickened and syrupy. 

Cool slightly then drizzle over cakes and leave to set.