Chai Toffee Apple Cupcakes

Name: Chai Toffee Apple Cupcakes
Prep time: 1 h 30 min
Cook time: 25 h
Total time: 26 h 30 min
Cuisine: American
Ingredients: 115g butter, unsalted, at room temperature; 135g dark brown sugar; 65g caster sugar, or granulated would work too; 2 eggs, large, at room temperature; 80ml milk; 2 tsp vanilla extract, or vanilla bean paste or vanilla essence; 190g plain flour; 1 tsp bicarbonate of soda, (or ‘baking soda’); 1/4 tsp baking powder; 1/2 tsp salt; 1 tsp chai spice blend, for cupcake batter; 180g apple, eating variety, grated with the skin on; 1/4 tsp of chai spice blend, for buttercream frosting; 340g icing sugar, sifted; 150g butter, softened at room temp (do not melt it); 3 tbsp milk; 200g dark muscovado sugar (for toffee apple sauce); 90g salted butter, cubed; 100ml double cream; Salt, to taste, depending on how salty your butter is; 2 small eating apples, or 1 large one

18 steps

Prep:1h 30minCook:25h

These cupcakes are the epitome of autumn for me. The cakes are moist from the apple, and gently spiced with the flavour of masala chai. But the pièce de résistance is that toffee apple sauce - it’s really quite divine. You will likely have some left over - its DELICIOUS on ice cream. Thank me later. This recipe makes 12 large cupcakes. You could stretch it to 14-16 if you prefer them smaller but do reduce the baking time accordingly.

Updated at: Wed, 16 Aug 2023 18:55:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories588.2 kcal (29%)

Total Fat29.2 g (42%)

Carbs80 g (31%)

Sugars66.2 g (74%)

Protein3.4 g (7%)

Sodium312.4 mg (16%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 180c (fan)

Step 2

For the cupcakes, beat together the butter and sugars in a mixer until pale and fluffy

Step 3

Whisk together the eggs, milk, & vanilla extract

Step 4

Add this to the butter & sugar mixture, along with the grated apple and mix to combine

Step 5

Sieve the remaining dry ingredients together into a separate bowl

Step 6

Slowly fold the dry ingredients to the wet ingredients, trying not to knock the air out

Step 7

Fill a muffin tin with paper liners and fill them 2/3 full with the mixture

Step 8

Bake for 25 minutes, or until golden brown, nicely risen, and a knife comes out clean when inserted

Step 9

Leave to cool completely on a wire rack whilst you make the toppings

Step 10

For the buttercream, beat the butter in a mixer until pale and fluffy.

Step 11

Add the icing sugar, chai spice and milk, and continue beating for around 5 minutes. It’s difficult to over-whip it so do keep going until it’s super light and fluffy. Scrape down the sides of the bowl periodically as you do so.

Step 12

For the toffee apple sauce, combine the sugar, cream & butter in a sauce pan on a medium heat stirring until all the sugar has dissolved and the sauce is silky smooth. It should be fairly stiff sauce at this point.

Step 13

Whilst the toffee is cooking, peel and dice the apple/s into small cubes, roughly 5mmx5mm.

Step 14

Add the apple cubes into the toffee and continue cooking gently until the apple has softened. The juice from the apples with loosen the sauce a little. It should be slightly salted to offset the sweetness, so test the seasoning and add more salt if required.

Step 15

To assemble, ensure all components are completely cool.

Step 16

Cut a small sphere out of the top of each cupcake.

Step 17

Using a wide round nozzle, start on the outside edge of the cupcake and pipe the buttercream frosting around in a circle, leaving a hole in the centre.

Step 18

Spoon about one tablespoon of the toffee apple sauce into the centre of each cupcake, or until the hole you cut is full and some apple sauce is visible above the buttercream frosting.

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