Description
Makes 12 Cupcakes
Ingredients
Units
Scale
For the Cupcakes –
- 175g Unsalted Butter, softened
- 175g Soft Brown Sugar
- 2 Large Free Range Egg
- 175g Self Raising Flour
- 1 tsp Ground Cinnamon
- 2tbsp Whole Milk
For the Caramel Apple Filling –
- 25g Unsalted Butter
- 3 Green Cooking Apples, peeled and cored, approx 300g prepared
- 100g Caramel
- 1/4 tsp Ground Cinnamon
For the Cinnamon Frosting –
- 150g Unsalted Butter, softened
- 350g Icing Sugar
- 1 tsp Ground Cinnamon
For Decorating –
- 75g Caramel Drizzle
Instructions
- Make the cupcakes. Oven to 180C, in a bowl, whisk the butter and sugar until fluffy and pale. Beat in the egg until incorporated then the flour, ground cinnamon and milk, until you have a batter. Spoon the mixture into baking cases, evenly across the cases. Place on a tray and bake for 12-15 minutes until a skewer comes out clean. Leave to cool completely before decorating.
- Make the filling. In a frying pan, over medium heat, melt the butter and stir in the apple chunks. Frying until slightly soft but still holding their shape, stir through the caramel and cinnamon, cook until the caramel is coating the apple and thickens slightly. Transfer to a bowl and allow to cool completely.
- Make the frosting. In a bowl, beat the butter until soft, whisk in the icing sugar and ground cinnamon. The frosting will suddenly come together. Keep beating to smooth airy frosting. Scoop into a piping bag with a star nozzle for decorating.
- When the cupcakes are cooled completely, using a small sharp knife or apple corer, and pull out a walnut size of sponge to leave a hole. Fill the hole with the cooler caramel apple filling to the top of the hole. Repeat with the rest of the cupcakes and filling.
- To decorate, topping each cake with a cinnamon frosting dome. When ready to serve drizzle over the caramel.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Cupcakes
- Method: Bake
- Cuisine: American