It's officially Autumn! Today I walked out of my way to step on a leaf just because it looked extra crunchy. Yes, I love autumn. Big chunky scarves, jewel toned colours, velvet, glitter, pumpkins and spices. Love it all. Now that I run the cupcake business I have even more to get excited about, because a new season means new flavours! This is one of the new flavours I sold at my market on Sunday. Caramel apples are my favourite, and they sold out in an instant. I hope you like the recipe! It's really simple.
Caramel Apple Cupcakes - Makes 12
• 2 eggs
• 225g caster sugar
• 110g butter
• 125g plain flour
• 150g self raising flour
• 120ml milk
• 1tsp vanilla extract
• 1 bramley apple, finely chopped
• Caramel - you can use a can of condensed milk boiled for 3 hours - or you can now buy the caramel itself if you're impatient!
• 500g icing sugar
• 60g butter
• 30ml milk
• 1tsp vanilla extract.
1. Mix the eggs, butter and sugar together.
2. Sieve in the two types of flour.
3. Add the milk gradually while mixing, followed by the vanilla extract.
4. Add the chopped apple and mix.
5. Fill the cupcake cases until a little over 2/3 full (I usually use one full ice cream scoop but find these take 1 and a half to rise fully).
6. Bake for 20 minutes or until slightly golden.
7. Once cooled, core the cupcakes (I use an apple corer but you can use a knife and cut a little square out) and fill with the caramel.
8. Ice your cupcake and decorate as you wish - I used little fondant leaves and pretzels to make them look like apples. I also drizzled mine in caramel sauce.