If you follow me on Twitter (@OccasionalAdult) you may have seen that I have been doing so much baking recently! I love to bake, as long as I don’t have some awful time constraint I find it really relaxing. I could not hack a bake off tent deal, I would be that one contestant crying over half risen buns. However last weekend I had a rather lovely time just baking and then delivering the bakes to my parents and grandparents as there is only one of me while Dan is away! Recently I’ve been trying out a variety of apple bakes as my grandparents have a beautiful apple tree in their garden that gives them an enormous harvest every year.
Today, to celebrate National Cupcake Week, I thought I’d share my caramel apple cupcake recipe with you!
For the cake:
2 cooking apples
225g butter (I used Stork)
225g soft brown sugar
1 tsp baking powder
1 tsp cinnamon
For the caramel frosting:
120g soft brown sugar
250g icing sugar (you might need a bit more than this)
Method for the cake:
Preheat the oven to 180 degrees.
Line the cupcake tin with cupcake cases
Weigh out the butter and sugar and beat together until fully combined.
Add in the two eggs and beat til combined
Measure the dry ingredients and add together the flour, baking powder and cinnamon and sieve into the mixture.
Mix until well combined and creamy. (Anyone else get so much satisfaction from looking at cake batter? No?)
Peel and core the apples then chop them into small chunks
Add the apple to the mix in portions and stir to ensure the apple is well distributed.
Spoon into cupcake cases and place in the oven for 20-30 mins (mine were ready in about 25mins) To check they are ready, the sponge should spring back and if you pierce it with a fork, when the fork is withdrawn there shouldn’t be any crumbs sticking to it.
Take out and leave to cool.
For the icing:
Heat the butter and sugar together in a pan on a low heat, stir continuously so it doesn’t burn.
When it begins to boil add in the milk gradually, stirring all the time. When this comes to the boil take it off the heat and leave to cool.
When sufficiently cool, pour into a mixing bowl.
Seive the icing sugar into the mixture gradually, stirring it in. You may need to add extra icing sugar to get the right thickness and consistency.
When the cupcakes have cooled decorate with the icing and serve!