Baking

Toffee Apple Cupcakes

Juicy apples, tart cream cheese and gooey toffee combine to make these extra special cupcakes

20 minutes prep, 20 minutes cook

Serves 12

Ingredients

125g softened butter

125g soft brown sugar

2 eggs

225g self-raising flour

1 tsp baking powder

2 tsps mixed spice

120g Greek yoghurt

110ml whole milk

130g diced Braeburn apple, peeled finely

For the cream cheese icing:

125g butter

250g icing sugar

125g cream cheese

A splash of milk

For decoration:

12 dehydrated apple slices

4 tbsp shop bought toffee sauce

Method

Preheat the oven to 180°C/ Fan 160°C/ Gas 4 Line a 12-hole muffin tray with cupcake cases.

Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Whisk in the eggs one at a time.

Sift in the flour, baking powder, spices and mix. Stir through the Greek yoghurt, milk and diced apple. Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes until risen and golden. Place on a cooling rack.

To make the cream cheese icing, add butter to a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t over whisk or the cream cheese may split.

Add a splash of milk if you feel the consistency needs adjusting.

Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake. Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce.