Thursday, 22 January 2015

Caramel Apple Cupcakes

Readers, I realised this week that I’d failed miserably with baking anything sweet of recent.  Blame the health kick, or the January blues, whatever…

Anyway, we were off to a housewarming last weekend.  Usually we’d take copious amounts of alcohol (sorry Mum) but this time, requests were made to take something baked along.

I discovered caramel apple in Florida last year.  These are not the healthiest (the apple might be, the sauce, not so much).  I fell in love with the sticky, sweet, gooey caramel sauce, teamed with crunchy apple.  So I’ve attempted to recreate it in a cupcake.

This recipe came about by chance. I found an unopened packet of Sugar and Crumbs Green Apple Icing sugar in the cupboard, had a half jar of salted caramel sauce in the fridge and boom… it came together.

The cakes were demolished by a group of cash starved, mortgage ridden 20-somethings and there’s been requests for more!
caramel apple cupcakes

Caramel Apple Cupcakes

Ingredients - makes 12 large cupcakes

175g self raising flour
175g butter
4 large eggs
150g caster sugar
Heaped teaspoon caramel sauce

125g Sugar and Crumbs Green Apple Icing Sugar
200g icing sugar
125g unsalted butter
Caramel sauce to decorate


  1. Preheat the oven to 190c/170c fan/Gas 6
  2. Cream the butter and sugar together using an electric mixer.
  3. Add the eggs one at a time and add a teaspoon of flour to prevent curdling with each addition.  Mix each egg fully before adding the next.
  4. Once all eggs are added, mix in the flour.  Add the caramel sauce and mix with the electric mixer. 
    Batter will be a bit darker than usual
  5. Spoon into cupcake cases and fill to around ¾ full.
  6. Bake in the oven for around 17-18 minutes until baked.  Insert a skewer and check it’s clean on removal. If so, it’s ready.
  7. Cool on a wire rack.


  1. Soften the butter and mix up with an electric mixer until smooth and the colour lightens.
  2. Add the green apple icing sugar a bit at a time until mixed in and top up with the plain icing sugar, continue to mix until smooth.   If it’s too thick, add a spot of milk and mix through.
  3. Add a touch of green food colouring and mix through frosting, until it’s a pale green colour.
    Ready for the piping bag
  4. Transfer to a piping bag (top tip – place the bag and nozzle in a pint bag and fill it this way).
    Filling a piping bag the easy way!
  5. Pipe green swirls on the top of each cake.
  6. Add a heaped dessert spoon of caramel sauce to a cup and warm through in the microwave for 10 seconds, to loosen.
  7. Drizzle caramel sauce on top of each cake and serve.
    caramel apple cupcakes

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