|Caramel apple cupcake, as baked by EJ|
I am still obsessed with the caramel apple combination. It is, quite frankly, one of the best flavour partnerships of all time. These cupcakes are flavoured with apple purée and salted caramel sauce (much like the caramel apple cake). In fact - these cupcakes are simply a smaller and much richer version of the large cake, with a buttercream topping and a sticky sponge.
This recipe makes six large, muffin sized cupcakes.
Ingredients for the apple purée:
2 Bramley apples
2 level tbs caster sugar
1/4 tsp cinnamon
Ingredients for the salted caramel sauce:
Ingredients for the cupcakes:
120g plain flour
110g caster sugar
1 1/2 tsp baking powder
40g butter (room temperature)
1 medium egg
2 heaped tbs apple purée
2 tbs salted caramel sauce
Ingredients for the buttercream icing:
175g unsalted butter (softened)
350g icing sugar
2tbs salted caramel sauce
1/2 tsp cinnamon
A little milk
Salted caramel sauce
To make the cupcakes:
Pre-heat the oven to 170C (fan)
Line a large cupcake or muffin tin with muffin cases.
First, make the apple sauce. Peel, core and chop the apples, place them in a saucepan and sprinkle with the caster sugar and cinnamon. Cook over a low heat until the apples have broken down into a sauce. Leave to cool, then use an electric hand blender to blend into a smooth purée.
Make one quantity of the salted caramel sauce.
Sift the flour and baking powder into a large bowl, add the caster sugar, butter, milk and egg. Combine with a hand mixer on a medium setting, then stir through the apple purée and salted caramel sauce until evenly combined.
Carefully spoon or pipe the mixture into six muffin cases, they should be approximately 3/4 full.
Bake on the middle shelf at 170C for 15 minutes or until cooked through and just turning golden.
Leave to cool for one minute and then transfer to a wire rack to cool completely.
To make the buttercream icing and assemble:
Cream the softened butter together with the icing sugar, gradually adding the milk. Mix in the salted caramel sauce and cinnamon until the icing is smooth.
When the cupcakes have cooled, use an ice cream scoop to spoon a dollop of the buttercream on top of each cupcake. Sweep a palette knife around the edges to achieve a smooth finish, then drizzle each cake with a little (or a lot) of the caramel sauce.