Autumn brings the opportunity to play with all kinds of fun ingredients, but few things are more autumnal than apple and cinnamon. I was reluctant to make these initially as those are two ingredients I don’t particularly enjoy in baking. Apple, because of the way it goes all mushy and cinnamon, because I have baked one too many pecan pies this year and am a bit sick of the smell of it.
That being said –
I spent today experimenting and the end product blew my mind. These caramel apple cupcakes are really something special. Between the moist apple sponge, the oozy homemade caramel centre and the beautifully rich salted caramel frosting, every element of this cupcake is completely to die for.
I found it best to grate the apples (not too finely) so that they incorporate nicely into the batter. You could just cut chunks if you prefer, but I like how this way they just become a part of the mixture. Also feel free to use any apples you like for this recipe, just make sure they are peeled so you don’t end up with any skin in the mix.
I used margarine instead of butter as I found butter to be a little too sickly with the caramel. Make sure you beat the frosting for at least a few minutes so it’s nice and airy – it will pipe so smoothly onto your cakes and have a kind of glossy sheen to it.
When making the caramel, make sure you keep an eye on it as it can go from not ready to burnt in the space of just a few seconds. Don’t stir it at all until it’s ready or the sugar will crystallise.
If you don’t want to make your own caramel you can substitute with the store bought tinned caramel and it will do just as nicely, just make sure you warm it very slightly before using so it’s not too stiff.
So there you have the perfect caramel apple cupcakes. These are so delicious and perfect on a chilly autumn evening.
However, if you like the look of these but don’t want the hassle of baking from scratch, you could always cheat and order some from our online shop– I won’t tell!
- 1/2 cup Margarine
- 1/2 cup Caster Sugar
- 1/2 cup Light Brown Sugar
- 1 egg
- 1 1/2 cups Self Raising Flour
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Milk
- 1/2 tsp Vanilla Extract
- 2 Small Apples
- 1 cup caster sugar
- 1/2 cup water
- 1 tsp vanilla
- 1 cup double cream
- 1 cup margarine
- 4 cups icing sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- Preheat oven to 170°C
- Peel and grate the apples and set aside
- Cream the margarine and both sugars together until fluffy
- Beat in the egg
- Sieve the flour together with the cinnamon and salt
- Gently fold in half the flour, then the milk and vanilla, then the remainder of the flour
- Fold in the apples and then divide the batter into cupcake tins
- Bake for 15 - 20 minutes or until the sponge is springy
- Put sugar and water in a saucepan and bring to the boil, without stirring, until amber in colour
- Remove from the heat and stir in the vanilla and double cream
- Leave to cool completely
- Once the caramel is cool, beat the margarine, icing sugar, salt and milk together until combined, then add 1/2 cup of the cooled caramel and beat until light and fluffy
- Poke a hole in the centre of each cupcake and fill with caramel, then pipe the caramel buttercream on top and drizzle caramel on top to decorate.