Apple caramel cupcakes

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Apple caramel cupcakes

Emerging as a modern twist on classic flavours, these indulgent treats have a relatively recent history. As the popularity of caramel grew, bakers began experimenting with incorporating it into various desserts, including cupcakes. Apples add a fruity note, balancing the sweetness and providing a hint of tartness. The combination of apples and caramel perfectly captivate the autumn essence and whether enjoyed as a sweet snack or a festive dessert, these cupcakes are sure to satisfy any sweet tooth with this irresistible combination.

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https://www.arlafoods.co.uk/recipes/apple-caramel-cupcakes/

Ingredients

For the cupcakes

2 Apples
½ tsp Ground cinnamon
250 g Spreadable
250 g Self-raising flour
250 g Caster sugar
3 Free range eggs
1 tsp Baking soda

For the filling

150 g Caster sugar
100 ml Cream
1 tsp Fine salt

For the icing

250 g Icing sugar
200 g Spreadable
50 g Soft White Cheese
½ tsp Ground cinnamon

Instructions

For the cupcakes:

  • Preheat the oven to 180°C. Then place cupcake cases into silicone or tin moulds.
  • Peel the apple and finely dice it.
  • Whisk together the spreadable and sugar until light and creamy. Add one egg at a time and combine well.
  • Sift the flour, the cinnamon, and the baking powder into the mixture and gently mix. Add the apples to the mixture and mix gently again.
  • Spoon the mixture into the cupcake cases and bake for 12 to 14 minutes.
  • Remove from the oven and leave to cool before adding the icing and the filling.

For the filling

  • Place the caster sugar into a deep saucepan and heat over medium heat. Keep stirring the sugar until it turns into an amber colour.
  • At this stage remove the pan from the heat and add the spreadable and the double cream. Mix well until it has turned into a smooth mixture.
  • Finally add the salt and leave to cool.
  • Make a small whole in each cupcake and fill it with a small portion of the caramel.
  • Keep the remaining caramel for the icing.

For the icing

  • Sift the icing sugar in a bowl and then add the cinnamon, the cream cheese and the spreadable and whisk until smooth.
  • Mix the icing with the remaining caramel.
  • Place the icing into a piping bag with a star nozzle attachment.
  • Pipe the icing on top of the cupcakes, starting from the outside of the cupcake working your way into the centre.
Enjoy!
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Tip

Make sure the cupcakes are completely cooked inside by inserting a toothpick into the centre of the cupcake. If it comes out wet, continue baking for a few more minutes.

Tip

Wait until the oven is preheated. This will ensure even heat distribution.