Toffee Apple Cupcakes

Toffee Apple Cupcakes Title

Fancy an little treat in time for Halloween and Bonfire Night, how about these Toffee Apple Cupcakes. They are soft and moist, with the sweetness and chewiness of the apple and toffee pieces.
Toffee Apple Cupcakes on Wire Rack
I have actually made them twice but doing them different ways, the first batch of cupcakes I did was using Whitworths Choc Salted Caramel mix ‘n’ bake and I added in some chopped Caramac. These turned out great and my Mom and Dad really liked them but my Mom wasn’t so sure on the sultanas that were in the mix. Then I thought about trying to recreate them myself with out cheating and using a ready to use bag.

Keeping in mind that my Mom didn’t think the sultanas went that well with it I went with the following;

  • Butterscotch pieces – instead of Whitworths chocolate coated salted caramel.
  • Chocolate Chips – for the chocolate coating on the salted caramel.
  • Dried Apple Flakes – Whitworths apple pieces were a bit more chewy.

Here is my recipe for Toffee Apple Cupcakes, I hope you like them. If you fancied making the cupcakes using Whitworths Choc Salted Caramel mix ‘n’ bake then I have put the recipe at the end of the page. Which ever way you choose I hope you enjoy.

Baked Toffee Cupcakes

My Toffee Apple Cupcakes

Makes – 24 Cupcakes

100g Butterscotch Pieces *
60g Dried Apple, cut into small pieces if large *
150 – 200g Chocolate Chips *
200g Butter, at room temperature 
100g Golden Caster Sugar
100g Demerara Sugar
2 – 3 tbsp Golden Syrup
4 Large Eggs, at room temperature 
300g Self Raising Flour
40 – 50ml Milk, depending on how stiff your mixture is

* Reserve some of your Chocolate Chips, Butterscotch & Apple Pieces for sprinkling on your cupcakes before baking if desired.

  1. Preheat your oven to Gas Mark 4 and line your cupcake tin with cases and weigh out your ingredients.
    Dried Apple, Chocolate Chips and Butterscotch pieces
  2. Cream the butter and sugars together until light and fluffy.
  3. Add the golden syrup and the eggs one at a time, beat thoroughly after each one.
    Making the Cupcake Batter
  4. Fold the flour, along with your butterscotch pieces, dried apple and chocolate chips. Add your milk and stir into the batter.
  5. Divide the mixture equally between the cupcake cases sprinkle with a few extra pieces of your reserved butterscotch, dried apple and chocolate pieces. Bake in the centre of the preheated oven for 20-25 minutes until golden brown and a toothpick comes out clean.
    Toffee Apple Cupcakes Ready for the Oven
  6. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
    Baked Cupcakes
  7. Store you cupcakes in an airtight container for up to a week.

Notes
Next when I bake these toffee apple cupcakes I might used chopped dried apple rings as I think that they will give a different texture compared to the dried apple flakes I used.
I also would consider adding another dried fruit like sultanas or maybe dates, and use less chocolate chips.
Toffee Apple Cupcakes in Cupcake Box


Toffee Apple Cupcakes using Whitworths Choc Salted Caramel mix ‘n’ bake

Makes 15 – 17 Muffin sized cakes

240g Whitworths Choc Salted Caramel mix ‘n’ bake (2 Packets of 120g)
90g Caramac, chopped into pieces
200g Butter, at room temperature 
100g Golden Caster Sugar
100g Demerara Sugar
4 Large Eggs, at room temperature 
300g Self Raising Flour
40 – 50ml Milk, depending on how stiff your mixture is

  1. Preheat your oven to Gas Mark 4 then line your cupcake tin with cases and weigh out your ingredients.
    Caramac Apple Sultanas Toffee
  2. Cream the butter and sugars together until light and fluffy.
    Butter and Sugars
  3. Add the golden syrup and the eggs one at a time, beat thoroughly after each one.
  4. Fold the flour, along with your Whitworths Salted Caramel Packets and milk.
  5. Divide the mixture equally between the cupcake cases sprinkle with a few extra pieces of your reserved butterscotch, dried apple and chocolate pieces.Cupcakes Ready for the Oven
  6. Bake in the centre of the preheated oven for 20-25 minutes until golden brown and a toothpick comes out clean.
  7. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
    Cupcakes in Case

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