I am a big big fan of cinnamon and flavours that I associate with autumn such as apples, toffee sauce etc. They all conjure up memories of bonfire night and eating toffee apples in the dark whilst watching fireworks. Strange then that I should devise this recipe and try it for the first time in the Spring – maybe it is because our weather has been so grotty that it is reminding me of those crisp Autumn nights!
Memoirs of an Amateur Cook’s Toffee Apple Cupcakes
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Preheat the oven to 190 degrees and prepare a cupcake tin.
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Beat together the sugar, margarine, flour, baking powder, salt and cinnamon until the mixture resembles breadcrumbs.
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Add the eggs and the milk to the bowl and mix thoroughly until all the ingredients have combined and the batter is lump free.
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Prepare the apples by peeling and coring them. Chop them into small chunks and stir into the cake batter.
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Fill the cupcake papers with the batter until three-quarters full. Bake for 20 minutes until springy to the touch and golden. Cool in the pan for a few minutes before transferring to a wire rack.
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While the cupcakes cool, make the icing. In a small milk pan, melt the butter before stirring in the milk and dark brown soft sugar. Boil for one minute.
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Remove the pan from the heat before beating in half the icing sugar. Cool for a few minutes then mix in the vanilla and remaining icing sugar. Add more milk if the mixture is too rigid.
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Once the cupcakes have cooled completely, ice.
As you can see from the above photo, I also tried a cream cheese and cinnamon icing. Although this tasted delicious it was rather thin and didn’t work out quite as well as planned! This is most likely because I used extra light soft cheese….I am coming to learn that in baking, low-fat just doesn’t cut it in the majority of recipes which is rather unfortunate.
The sponge in this recipe is so moist due to the apples and so very tasty. The apples are not over moist and offer lovely bursts of flavour in the cinnamon sponge. The icing has a strong flavour in comparison but the different textures work really well together.
Enjoy!
9 thoughts on “Recipe: Toffee Apple Cupcakes”
Cate's Kitchen Adventures
Yum! These look damn good! I agree with you about the low fat thing, every time I try to substitute it doesn’t work quite the way I expect. Oh well, full fat it is!
sarahsfoodieblog
So true!! I am determined to come up with some good recipes for low fat cakes though…maybe one day!!
Big Hungry Gnomes
These cupcakes sound delicious. Your toffee frosting recipe is so simple but it makes so much sense. I totally agree on the full fat v low fat conundrum. I have occasionally substituted full fat cream cream for low fat in my lemon cheesecake but have always found it needs a lot more chilling time to set and using extra light is just a shortcut to disaster. Thanks for sharing the fantastic recipe.
sarahsfoodieblog
Thank you for the lovely comment! One day there will be such a thing as low fat great tasting cakes…I am sure of it!!
Brittany
I love the flavor combination with these!! I would have never thought about it. They look amazing.
sarahsfoodieblog
Thank you 🙂
Alexa
Did you take those pics yourself? They’re beautiful! And I’ll have to use this next time- toffee and apples yummm
sarahsfoodieblog
I did. Thank you Alexa! My photography needs an awful lot of improovement though. I am so envious of so many food blogger’s photographs! Thank you for reading 🙂
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