Method

​1 Preheat the oven to 170°C/fan 150°C/gas mark 3 and put your paper cases into your muffin tray or on a baking tray

2 In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add the eggs one at a time, beating well inbetween additions. Then beat in the gluten-free flour, cinnamon and maple syrup. Fold in the grated apple.

3 Fill each case to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a wire rack to finish cooling.

4 To make the icing: beat the butter using an electric mixer until pale and soft. Add the icing sugar, caramel and milk. Turn the mixer on low and gradually increase the speed. Beat for 5 minutes, if the icing looks too stiff add a splash more milk until you reach a nice piping consistency.

5 Once the cupcakes have cooled fill a piping bag, fitted with an open star nozzle with the icing and pipe each cupcake with a pretty swirl. Finish by sprinkling a few fudge chunks on the top for decoration.