Tuesday, 30 September 2014

Autumn Apple Caramel Cupcakes

Whilst doing my shopping the other week I discovered that the 14th - 21st september was infact National Cupcake Week. So I thought of a suitably autumnal cupcake theme, apples, of course and then eventually well after the week had ended, I got around to making them.
I had originally intended to make these cider and apple cupcakes, a nod to my home county of Somerset, the home of cider. They ended up being apple caramel for several reasons, partly because Mr Makes doesn't drink alcohol, and largely because going to buy some seemed like a lot of effort.
Anyway...on to the recipe.
 
For the cupcakes:
110g butter/margarine
80g granulated sugar
120g dark brown sugar
2 eggs
175g plain flour
100g of plain yoghurt
1 tsp of baking powder
1 tsp vanilla essence
I tsp ground cinnamon
Two good-sized eating apples, grated.
 
For the icing:
50g dark brown sugar
200g butter/margarine
250g icing sugar
One small apple for decoration.
Large pinch of nutmeg
 
Method:
  • Preheat the oven to 180C and line a 12 hole muffin tin with paper cases.
  • Cream the two sugars and margarine together until light and fluffy.
  • Beat in the eggs one at a time, and the vanilla essence.
  • Sift together the flour, spices and baking powder, and add to the mixture along with the yoghurt, alternating a bit of each at a time.
  • Mix in the grated apple and spoon into the prepared cases.
  • Bake for 12-15 mins, or until a skewer inserted comes out clean.
  • Whilst the cakes are baking, for the icing melt 50g of the butter with the brown sugar over a low heat until the sugar is dissolved. Set aside until cool.
  • Beat the remaining butter and add the icing sugar. Add the caramel mixture to it and beat until fully combined.
  • Pipe onto the cooled cupcakes with a star shaped nozzle in a spiral from the outside in.
  • For the apple crisps cut thin slices of apple, sprinkle with cinnamon, and bake in the oven for 3-5 mins on a baking tray.
  • Cut each one in half and place on top of the icing swirl. I also used some excess caramel to dribble over the top for decoration.
Now these are pretty sweet, so I wouldn't go crazy, but they make a lovely 3pm tea-time treat.
 
Emily Kate
 
 
 
 


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