Braeburn Toffee Apple Cupcake

Serves: 12

You will need

125g softened butter
125g soft brown sugar
2 eggs
225g self-raising flour
1 tsp baking powder
2 tsp 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
Splash milk

For decoration

12 dehydrated apple slices
4 tbsp shop bought toffee sauce



Directions

1. Preheat oven to 180C.

2. Line a 12-hole muffin tray with cupcake cases.

3. 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.

4. 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.

5. 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.

6. Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake.

7. Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce.

Recipe courtesy of English Apples & Pears



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