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Toffee Apple Cupcakes

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.
Makes

6

Portions
.Suitable for freezing
. Preparation

30

minutes
.

20

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

For the Cakes
  • 115 g unsalted butter
  • 115 g caster sugar
  • 115 g self raising flour
  • 2 free-range eggs
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tbsp milk
  • ½ large cooking apple, peeled, chopped and diced into small chunks
  • 70 g fudge pieces
For the Sauce
  • 2 medium Granny Smith apples, peeled, cored and cut into 5mm dice
  • 75g butter
  • 150g light muscovado sugar
For the Topping
  • Spiced cream cheese
  • 85g cream cheese, softened
  • 75g butter, softened
  • 3/4 teaspoon ground allspice
  • 480g icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Method

For the Cakes
  1. Cream the butter and sugar and then add the eggs one at a time.
  2. Add the flour, baking powder and cinnamon.
  3. Add milk apples and fudge.
  4. Put the mixture into cases and cook in pre heated oven 15-20 mins 180°c
  5. When cooled core out a piece from middle and add apple sauce and put lid back on. 
  6. Top with spiced cream cheese topping
  7. Whilst the cakes are cooking make the Apple Sauce
For the Sauce
  1. Place the diced apples in a heavy-based pan with the butter and sugar and heat gently until the butter has melted and the sugar has dissolved. Turn up the heat and, stirring constantly, cook over a high heat for about 5 minutes, until the colour of the sauce begins to darken, then remove the pan from the heat. You do not want it too mushy!
  2. Probably loads of sauce left over, add some double cream and heat.... yummy over ice cream or heat and add a splash of calvados for the grown ups !
For the Topping
  1. In a medium bowl, beat the cream cheese, butter and allspice together. Gradually mix in the icing sugar, vanilla and milk until the mixture is spreadable.
  2. Decorate your cakes!

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