Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, spiced toffee apple cupcakes. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Spiced Toffee Apple Cupcakes is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Spiced Toffee Apple Cupcakes is something which I have loved my entire life.
These toffee apple cupcakes are the perfect taste of Autumn. A spiced apple cupcake, filled with caramel sauce and topped with creamy caramel buttercream. The perfect treat after chilly Autumn walks.
To get started with this recipe, we have to first prepare a few ingredients. You can have spiced toffee apple cupcakes using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Spiced Toffee Apple Cupcakes:
- Make ready 200 g dates, roughly chopped
- Prepare 250 g butter, softened, plus extra for greasing
- Get 200 ml milk, plus a splash
- Get 280 g self-raising flour
- Make ready 200 g light soft brown sugar
- Prepare 1/2 tsp baking powder
- Make ready 1 tbsp mixed spice
- Make ready 4 large eggs
- Take 2 tsp vanilla extract
- Get 3 small red apple
- Get squeeze lemon juice
- Make ready handful toffees
- Get little icing sugar, for dusting
A new layer cake recipe by our contributor, Tessa Huff. I've resisted all-things apple, pumpkin, and spice for too long, but now it is definitely time to dive into fall baking head on! In a large mixing bowl, beat the butter on medium speed until creamy. After getting things together I wanted to go a little more fancy and decided on an apple spice toffee cupcake with a brown sugar glaze.
Steps to make Spiced Toffee Apple Cupcakes:
- Heat oven to 180C/160C fan/gas 4. Line cupcake tray with cases, I used 15 however it will be dependent on the size you are using. (If making a cake, grease and line a 20 x 30cm baking tray with baking parchment.)
- Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
- Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
- Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go.
- Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the cases (or tray for the cake)
- Arrange the apple slices, for cupcakes, two to three per cupcake. (For the cake: overlap the apple in rows, on top – you should be able to get 3 rows lengthways down the tray.)
- Bake for 20-30 mins until a skewer poked into the centre of one of the cupcake comes out clean. Cool in the tray. (If baking as one cake it will require at least 50-60mins)
- Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce over the cakes.
I know the Duncan Hines spice cake is filled with spicy notes and bakes up moist. The addition of the sweet apples was a perfect contrast to the spicy cake mix. The apple cupcakes are incredibly moist and slightly dense - very similar to the texture of a muffin, which I love. I chose to do a cinnamon-cream cheese frosting because there is a chain of family restaurants in the Pittsburgh area that serves their apple pie with cinnamon ice cream. It's my husband's favorite dessert there, and the first time he ordered it, I couldn't believe that the.
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