Toffee Apple Cupcakes
If you could have Autumn in a cupcake it would be this with cinnamon, caramel, maple syrup and fudge chunks
15
170°C/fan 150°C/gas mark 3
45 minutes
Ingredients
Cupcake
60g butter, softened
150g gluten-free self-raising flour
1 tsp ground cinnamon
110g light brown sugar
60ml maple syrup
2 eggs
1 medium dessert apple, grated
Icing
80g butter, softened
170g icing sugar
1 tbsp dulce de leche/caramel
1 tbsp milk
50g fudge chunks
165g margarine
100g light brown sugar
Method
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.
In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add the eggs one at a time, beating well in between additions. Then beat in the gluten-free flour, cinnamon and maple syrup. Fold in the grated apple.
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.
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.
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.
