Spiced Apple Cupcakes & Caramel Frosting

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Winter Flavours

Winter Spices make the best winter flavours.

And one of the best treats during colder days are these spiced apple cupcakes. make these and serve them with a cinnamon latte or simply any latte, and see for yourself how cozy they will make you feel. Be very careful though, as these are highly addictive and will have you crawling out of bed for one more bite!!!

This very simple caramel frosting is the perfect compliment to the flavour combination here, but feel free to try a cinnamon frosting, or a fluffy vanilla frosting as they all go exceptionally well with these yummy treats 🙂

 

Ingredients

Serves: 15
  • 200g butter, softened
  • 2 tsp finely grated lemon rind
  • 2/3 cup (150g) caster sugar
  • 1 cup (150g) self-raising flour, sifted
  • 1/3 cup (80 ml) milk
  • ½ cup (75g) plain flour, sifted
  • 3 eggs
  • 1 tsp DS Cake Spice Mix, or DS Pumpkin Pie Spice Mix
  • 5 medium apples (750g)
  • 25g butter, extra
  • 1/3 cup (75g) firmly packed brown sugar

For Frosting

  • 100g butter
  • 200g sifted icing sugar
  • 1/3 cup golden syrup

Preheat oven 180°C | 360°F.

Place cups in cupcake-tin holes or if do not wish to use cups; grease the holes and line with baking paper. Set Aside.

Peel and core apples.

Cube the peeled apples finely (remember in cupcakes you don’t want super large pieces). Sprinkle cubed apples with a little lemon juice to avoid browning.

Melt the 25g extra butter in a large frying pan; cook the apple cubes until browned slightly (about 5 minutes). Add brown sugar; cook stirring until the mixture thickens slightly (about 5 more minutes). Remove from heat and set aside.

In a medium bowl, mix together the sifted flours and spices, set aside.

In a large bowl, Beat Butter, rind and caster sugar with electric mixer until light & fluffy. Beat in eggs, one at a time, beating well after each addition. Alternate sifted flours and milk in 2 batches.

Fold in the apple mixture into the batter until well combined. Spoon batter into prepared cups. Bake for 18-20 minutes (till golden brown and when toothpick inserted near centres it comes out clean).

Once done, remove from pan, cool thoroughly on wire racks.

Prepare the Caramel Frosting. Place all frosting ingredients in a bowl and beat with electric mixer on low speed, till well incorporated. turn the speed up and beat till light and fluffy (frosting consistency). if the frosting appears slightly thicker than you’d like, add a little more softened butter, but beat well after the addition.

These Cupcakes can be served warmed (without the frosting) with vanilla ice cream instead. They can be stored in an airtight container for up to 4 days.

Happy Baking

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