Toffee Apple Cupcakes is a modern British recipe for classic Bonfire Night treat (which also works well for Halloween) of apple cupcakes topped with a toffee icing (frosting) and a spun sugar cap. The full recipe is presented here and I hope you enjoy this classic British version of: Toffee Apple Cupcakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
his is a new recipe that's ideal for Hallowe'en or Bonfire Night. Cupcakes containing apples in the cake batter that are topped with a cream icing and a cap of spun sugar. Alternatively you can stick an ice lolly stick in the centre and eat it just like a toffee apple.
Ingredients:
For the Cakes:
2 Granny Smith apples, peeled, cored and finely diced
3 tbsp caster sugar
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
1 tsp vanilla extract
150g butter, softened
150g golden caster sugar (or light brown sugar)
140g self-raising flour
10g cornflour (cornstarch)
1 tsp baking powder
3 eggs
1 tsp ground cinnamon
pinch of ground cloves
For the Icing:
300ml double cream
4 tbsp Dulce de Leche
250g granulated sugar
groundnut oil or grapeseed oil, for greasing
Method:
Combine the apples in a saucepan with the caster sugar, lemon zest and lemon juice. Bring just to a boil then reduce to a simmer and cook gently until the apples are soft. Drain away any excess liquid then mash the apples with a fork until smooth. Stir in the vanilla extract and set aside until cool.
When the apples are cold, cream together the golden caster sugar and butter until pale and fluffy. Sift together the flour, cornflour, cinnamon, ground cloves and baking powder to a separate bowl. Add 1 egg to the butter and sugar mix along with 1/3 of the flour blend. Beat the mixture until just combined then add the next egg and 1/2 the remaining flour mix. Beat again then add the remaining egg and the remaining flour mix.
Stir until just combined then gently fold in the cooked apples until spread evenly through the cake mixture.
Line 12 muffin tins with paper cases and divide the cake batter between them. Transfer to an oven pre-heated to 160°C and bake for about 30 minutes, or until the tops are golden brown and springy to the touch and a toothpick inserted into the centre emerges cleanly.
Remove from the oven and allow to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
Whilst the cakes are cooling, prepare the spun sugar baskets. Place the 250g granulated sugar in a non-stick saucepan. Place over medium heat and allow the sugar to melt (do not stir or move the pan whilst it's melting). When the sugar has melted and has darkened to the colour of golden syrup take the pan off the heat.
Take an ice cream scoop (these are round and the right size) and lightly coat with a little oil. Take a small spoonful of the melted sugar and drizzle over the back of the ice cream scoop in a criss-cross pattern (this forms your sugar basket). Allow to cool for a few seconds then gently prise the sugar basket off.
Transfer to a sealed box lined with non-stick paper (this ensures they do not stick to one another or to the bottom of the box) as you prepare the next ones. You will need 12 in all. If the sugar is getting difficult to work with place back on the heat to melt.
When the cupcakes have cooled completely, prepare your toffee cream. Pour the cream into a large bowl and mix in the Dulce de Leche. Beat this mixture with an electric whisk until you have a thick, piping, consistency.
Spoon the toffee cream into a piping bag and use this to decorate the tops of the cupcakes. Sit a spun sugar basket on the top of each and serve.
