Foodie Friday: Cath Kidston Toffee Apple Cupcakes

Foodie Friday: Cath Kidston Toffee Apple Cupcakes

For a twist on the Halloween and bonfire night favourite try these delicious Toffee Apple Cupcakes from Cath Kidston’s new book, Mug Cakes, Cupcakes & More.

Toffee_apple_cupcake_Cath_Kidston_Main

Ingredients

Makes 12

For the cakes

  • 125g (1/2 cup, plus 1 tbsp) salted butter,
  • softened, plus extra for greasing
  • 125g (2/3 cup) light muscovado sugar
  • 2 large eggs
  • 125g (1 cup) self-raising flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 apple (about 100g/3.oz), peeled,
  • cored and cut into small cubes
  • 1–2 tbsp apple juice

To decorate

  • 150g (2/3 cup) unsalted butter, softened
  • 225g (about 1 2/3 cups) icing (powdered) sugar
  • 75g (2 ½ oz) toffee caramel sauce
  • pinch ground cinnamon
  • 50g (2oz) hard toffees, bashed into
  • small pieces
  • edible gold sugar

Method

  1. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole muffin tin with paper cupcake cases.
  2. To make the cakes, place the butter and sugar in a large bowl and beat until pale and fluffy.
  3. Add the eggs, one at a time, beating well between each addition.
  4. Sift over the flour, baking powder and spices, and fold in with the apple. Fold in enough apple juice for the mixture to be of a dropping consistency.
  5. Divide the mixture evenly between the paper cases and smooth the tops with the back of a spoon.
  6. Bake for 18 minutes, or until well risen, pale golden and springy to the touch.
  7. Remove the cakes from the tin and place on a wire rack to cool.
  8. Meanwhile, make the icing.
  9. Place the butter and icing sugar in a large bowl and beat with an electric whisk until pale and fluffy.
  10. Beat in the toffee caramel sauce and cinnamon.
  11. Spoon the icing into a piping bag fitted with a star nozzle and pipe a swirl of icing onto each cake.
  12. Decorate with the toffee pieces and a sprinkling of edible sugar.

Tip:

These cupcakes are perfect for Bonfire Night. To bash the toffees, unwrap them and place them in a zip-lock freezer bag. Make sure you remove the excess air from the bag before sealing it, then bash the bag with a rolling pin until the toffees are broken up into small pieces.

Cath Kidston: Mug Cakes, Cupcakes & More by Cath Kidston (Quadrille, £15) Photography © Dan Jones

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