Spiced Toffee Apple Cupcakes. Apple spiced cupcakes with fresh apple pieces topped with a delicious caramel buttercream! Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray.

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Toffee apple cupcakes are topped with a spiced mascarpone buttercream. Nothing says autumn quite like toffee apples, right? I was obsessed with them growing up and can still remember that sweet crunch of the toffee coating, as my teeth made their way through to the juicy apple underneath - pure. You can prepare Spiced Toffee Apple Cupcakes using 13 active ingredients and 8 actions. Here is just how you attain.

Ingredients of Spiced Toffee Apple Cupcakes

Step by step. 200 g of dates, roughly chopped.
Guidelines. 250 g of butter, softened, plus extra for greasing.
Instructions. 200 ml of milk, plus a splash.
Instructions. 280 g of self-raising flour.
Directions. 200 g of light soft brown sugar.
Instructions. 1/2 tsp of baking powder.
Detaile. 1 tbsp of mixed spice.
Step by step. 4 of large eggs.
Guidelines. 2 tsp of vanilla extract.
Detaile. 3 of small red apple.
Instructions. squeeze of lemon juice.
Guidelines. handful of toffees.
Detaile. of little icing sugar, for dusting.

A light apple cake, topped with toffee cream and an impressive sugar swirl. Made with fresh apples, a sticky sweet toffee and double cream frosting, these cupcakes are just perfect for sharing. A spiced caramel apple cupcake, made with a homemade apple sauce, filled with a caramel sauce, and topped with a creamy caramel. Maple Buttercream (see Game Plan note.

Step by step To Make Spiced Toffee Apple Cupcakes

Heat oven to 180C/160C fan/gas 4. Line cupcake tray with cases, I used 15 however it will be dependent on the size you are using. (If making a cake, grease and line a 20 x 30cm baking tray with baking parchment.).
Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool..
Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples..
Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go..
Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the cases (or tray for the cake).
Arrange the apple slices, for cupcakes, two to three per cupcake. (For the cake: overlap the apple in rows, on top – you should be able to get 3 rows lengthways down the tray.).
Bake for 20-30 mins until a skewer poked into the centre of one of the cupcake comes out clean. Cool in the tray. (If baking as one cake it will require at least 50-60mins).
Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce over the cakes..

Adorned with maple frosting, these cupcakes are autumn made bite-sized! Game plan: You'll need to make the Maple Buttercream before you begin. Toffee Apple Pound Cake bursting with sweet toffee bits and cinnamon apples all smothered in the most lick-the-plate-delicious Spiced Caramel Sauce. Everyone will go crazy over this cake! Fluffy and moist cupcakes full of apple cinnamon flavor and topped with the perfect toffee frosting.

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