Apple caramel cupcakes

Name: Apple caramel cupcakes
Ingredients: 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; 150 g caster sugar; 100 ml cream; 1 tsp fine salt; 250 g icing sugar; 200 g Spreadable; 50 g Soft White Cheese; ½ tsp ground cinnamon

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.

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.