Line a 12 cup cupcake tin with cupcake cases and pre-heat the oven to 180°C/gas mark 4. To make the stewed apples, place the apples, 50g of caster sugar, water and 1 tsp of vanilla extract into a large saucepan. Leave to simmer for 10 minutes, stirring occasionally until the apples are softened. Remove from the heat and allow to cool. To make the cake mixture, beat together the butter and sugar until light and fluffy. Slowly add the eggs, beating after each addition. Mix together the flour, baking powder and cinnamon in a mixing bowl until combined. Add half of the flour and half the apple mixture to the cupcake batter and mix until combined. Add the remaining apple mixture, beat until smooth then fold in the remaining flour. Pour the mixture into the cupcake cases and bake in the oven for 12-15 minutes until a cake skewer comes out clean. Once baked, remove the cakes from the oven and place on a wire rack to cool completely. To make the toffee sauce for the cupcake frosting, melt the butter and sugar together in a sauce pan until the sugar has dissolved. Continue to heat until the mixture beings to boil. At this point add the double cream and stir until combined (this may take a few minutes). Continue stirring until the sauce has thickened and coats the back of a spoon. Transfer the mixture from the pan to another bowl and allow to cool completely. To make the buttercream, beat together the icing sugar and toffee sauce (leave about 2 tsp for decorating) in a mixing bowl until smooth. Add the cream cheese and beat the mixture until it is light and fluffy. Place the icing in a piping bag with either a large plain nozzle or flower nozzle. Pipe a swirl on top of each cupcake. Once complete, use the remaining toffee sauce to decorate your cupcakes.
Ingredients For the cupcakes 3 Bramley apples (peeled, cored and chopped) 2 tbsp water 2 tsp vanilla extract 110g unsalted butter (cubed) 150g dark brown sugar 150g caster sugar 2 eggs (beaten)
220g self raising flour ½ tsp baking powder ½ teaspoon cinnamon For the icing 50g butter (cubed) 50g dark brown sugar 50ml double cream 250g icing sugar 100g cream cheese