Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, toffee apple crumble cupcakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Keeping it seasonal with this little cherubs! AND they'll be in store all this weekend if you want to get one without making a mess in your kitchen! Pour cupcake mix into a muffin tin lined with cupcake cases.
Toffee apple crumble cupcakes is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Toffee apple crumble cupcakes is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook toffee apple crumble cupcakes using 12 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Toffee apple crumble cupcakes:
- Make ready Apple topping
- Get 4 medium apples braeburns cox's or granny smiths are perfect
- Get 1/4 cup water
- Prepare 1 cinnamon to personal preference
- Make ready Crumble topping
- Prepare 75 grams butter
- Make ready 1 cup plain flour
- Make ready 1/3 cup sugar
- Prepare Toffee Sauce
- Make ready 3 tbsp golden syrup
- Prepare 1 tbsp double cream
- Prepare 1 packages plain sponge mix
Love a bit of apple crumble and custard? Make your favourite dessert into bite-sized treats with this recipe. When the cakes are cool, pipe ring swirls around the edge of the cupcakes leaving the centre open, fill the centre with remaining apple sauce and sprinkle the crumble mix over the top. Snap up the last of the windfall apples and bake up one of these thrifty puds: toffee apple cake, apple crumble muffins, an autumnal pavlova and an apple almond tart.
Instructions to make Toffee apple crumble cupcakes:
- preheat oven to 175°
- make cake mix according to instructions seperate into 12 cases and bake until they are just. cooked approx 10 mins.
- in a pan heat up the golden syrup until it has a runny water like consistency then whisk in cream. Once combined wrll set aside to cool.
- combine flour and sugar then rub in the cold butter until it resembles breadcrumbs.
- peel core and dice apples and boil with a little water until soft enough to be mashed. too much water will make the apples too wet. so watch how much you add.
- take cakes out of oven and allow to cool for a few minutes before filling with the toffee sauce. again do not overfill or the cake will become too wet.
- strain the cooked apples to remove as much liquid as possible. then add the cinammon and mash.
- spread about a teaspoon and a half on top of toffee filled cakes.
- next sprinkle with the crumble topping return to oven and bake at approx 175 for s further ten mins or until crumble topping is golden brown.
- finally serve warm with ice cream custard or cream.
- do note the cases need to be deep enough to contain the topping. muffin cases and a deep pan usually works.
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