How do you like them apples?
Apples are at their best right now; in season from now until March / April although some varieties can only be enjoyed for a short amount of time here in the UK, like Golden Delicious which are only in season during November.
Apples contain no fat, sodium or cholesterol – Yippee!! They are a great source of fibre, extremely rich in important antioxidants, flavonoids, and the phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.
We’ve done some bobbing of our own and made these gorgeous cinnamon and toffee apple cupcakes….Great with a cup of Assam tea.
Cinnamon & Toffee Apple Cupcakes
110g Butter, softened at room temperature
110g Castor Sugar
2 Medium Eggs
110g Self-Raising Flour
5g Baking Powder
15g Ground Cinnamon
For the Frosting:
100g Butter, softened
200g Icing Sugar
250g Caramelised Condensed Milk
2 Pink Lady Apples
50g Castor Sugar
25g Unsalted Butter
30g Double Cream
- Preheat the oven to 180C and line a 12-hole muffin tin with paper cases
- Cream the butter and sugar together in a bowl with an electric whisk until pale, beat in the eggs a little at a time.
- Sift the flour, baking powder and cinnamon into the bowl, add the milk
- Pipe or spoon the mixture into the paper cases until they are half full
- Bake in the oven for 10-15 minutes, or until golden brown
- To make the Toffee Apples; peel and core the apples, cut into quarters and cut each quarter into 3 pieces
- Caramelise the sugar in a dry, hot pan
- Add the butter and the apples and cook over a high heat until caramelised
- When the apples ae soft and sticky remove from the heat
- Place the apple pieces onto baking parchment and leave to cool
- For the frosting, beat the butter, condensed milk and icing sugar until thick
- Pipe the frosting onto the cakes and place 3 pieces of apple on top of the frosting