Apple toffee cupcakes- recipe for fall🍂

For me, fall is all about seasonal food. Pumpkins, cinnamon, apples, caramel and toffi immediately remind me of autumn, that's why I try to use these ingredients very often around this season to feel the october spirit:) 

I'm not a fan of cooking but what I love to do is baking! I tend to be the best at cupcakes and I try to make them at least one time a season. Of course I had to bake them this fall too and I don't regret it because they're delicious! Oh by the way, you can also check my last year's autumn recipes- cupcakes & brownie. 

This recipe is inspired by  a recipe from "Jamie's Food Tube: The Cake Book" but I changed it due to my preferations and skills. Those cupcakes are based on apples- you use them in the dough & in the toffi, but don't worry if you don't like apples, you can't really feel them! 

If you're afraid that this recipe is too hard for you, relax because it's not:) If you follow all of my instructions, there's nothing you can do wrong. So let's get started!

Preparation time: 1 hour and 30 minutes
Serving: 16 cupcakes
Ingredients:
Apple toffee:

-35 grams of butter
-75 grams of brown sugar
-70 ml of double cream 48% {if you can't find it anywhere, use a 36%}
-1 apple

Cake for cupcakes:

-125 grams of soft butter
-1 & a half of apple
-70 grams of sugar
-125 grams of plain flour {if your apples are juicy- add some more to have a thick texture}
-1 teaspoon of baking powder
-2 eggs {preferably from the free range - let's take care of the hens if we have to eat them}
-2 tablespoons of milk 3.2%, but if you do not have one, you can use a different fat content

Cream:

• 250 ml whipping cream
• 1/4  cup of powder sugar

Making process:

 1.First off grate the apples thickly, then place them on a strainer and press the juice onto a bowl- save it for later.

2.Mix the apples with the dry ingredients {flour, baking powder and sugar}. Later add the milk, eggs and butter & mix until it's all even. Just in case,  grab the mass from the edge of the bowl with a spatula and mix again for 30 seconds.

3. Heat the oven to 170 degrees Celsius! Do it now, not at the beginning, because the oven will warm up anyway and you will save energy.

4. Place cupcake forms on the baking tray and fill them with dough to about 2/3 of the height. 

5.Next, put them  in the oven and bake for 20 minutes, check with a toothpick if the cupcakes is dry already.

 6.While the muffins are cooling down, we're going to prepare the apple toffe. Grate the apple thickly again and put it into a small pot.

7. Add the sugar and butter to the apples, boil them and then cook it on a small heart for 7-8 minutes untill the mixture is light brown.

8. Take the mixture off the heat and add the double cream, don't stop mixing it with a spoon! Leave it to cool down.

9. While the toffee is cooking, let's make the cream- it's very easy! Whip the cream with sugar powder till it's stiff. Add the apple juice we did earlier while mixing & that's it!

10. Once the cupcakes are cold, make wholes in them with a stik and fill them up with the toffee using a piping bag.

11. Then put the icing on the top and sprinkle with some cinnamon! 


Enjoy the cupcakes! Let me know in the comments if you tried them,
xx Marta