Heavenly spiced apple cupcakes with dreamy buttercream, addictive streusel topping and caramel sauce – to die for! This post is sponsored by We Bake.
The migration of the blog from Blogger to WordPress has made me all sentimental. I have been looking at some of my old recipes and been flooded with memories.
When I started Supergolden Bakes nearly four (!) years ago, I was fuelled by nothing more than my love of baking and the desire to share this passion with the rest of the world. I remember the early days when I felt like a voice in the wilderness – so eager to connect with other bakers but unsure how or where to start.
For those of you who share the baking bug, there’s a brand new community that’s just launched – it’s called ‘We Bake’ and it not only helps you connect with others, it’s the community that rewards you for baking.
Imagine a mix between Facebook and Instagram, but with 100% baking content! We Bake welcomes bakers of any level, it’s a space where everyone can share all things baking and get in contact with bakers from all over the country – how cool is that?
The website offers lots of really useful advice and fun inspiration as well as some great challenges and rewards. The first community challenge that I’m taking part in is The Cupcake Champion challenge.
As you can see from my cupcake recipe, you can get as innovative as you like and even have the opportunity to win a weekend break to London that features a visit to the city’s best baking hotspots. So come on, what are you waiting for? Go and create your own profile, follow other bakers and be in with a chance to win fabulous prizes and get access to exclusive events.
For my challenge cupcake recipe I have created the most delicious apple caramel cupcakes – the batter and frosting contain spiced apple purée, there’s streusel topping and salted caramel sauce. If that sounds a little over the top, well that’s exactly what I was aiming for.
I’ve just posted this recipe on my We Bake profile so you can make it at home. Check it out here, become a We Bake member and let me know how you get on.
Have you made my apple cupcakes?
Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it! Don’t forget to enter the #GetBakingWithAEG competition with any show-stopping bake if you are based in the UK
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Apple cupcakes with streusel, apple buttercream & caramel
For the apple sauce
- 3 large cooking apples peeled and cubed
- 75 g | 2.5oz dark brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- juice of half a lemon
For the cupcakes
- Dry ingredients
- 150 g | 10.3oz plain all purpose flour
- 150 g | 10.3oz caster sugar
- 100 g | 7oz ground almonds
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Liquid ingredients
- 300 g | 10.5oz apple purée
- 80 ml | 2.7 fl oz vegetable oil
- 2 large eggs
- 100 g |7oz plain all purpose flour
- 60 g | 2oz soft light brown sugar
- 85 g | 30z cold unsalted butter cubed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 50 g pecans roughly chopped
- 1 tbsp cinnamon
- 1/4 tsp salt
- 500 g | 1lb icing sugar
- 160 g | 10.6oz unsalted butter at room temperature
- 3 tbsp apple purée remaining purée
- 3 tbsp double cream
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Salted Caramel I used Dr Oetker Easy Fill Cake Centres
- Dr Oetker wafer flowers to decorate
- Preheat your oven to 180 C/ 350 F. Line a 12 hole muffin tin with large cupcake cases.
- Put all the ingredients for the apple purée in a saucepan and bring to the boil over medium-low heat. Keep stirring until the apples are soft and breaking up. Transfer to a blender or food processor and liquify until you have a smooth velvety purée. Transfer to a bowl and allow to cool.
- To prepare the streusel topping, put all the ingredients in a large bowls and mix until combined. Rub the butter into the ingredients using your fingers until large clumps form. Spread over a large tray lined with baking paper and bake for 10-15 minutes. Remove from the oven and allow to cool completely. Either break up into smaller crumbs using your fingers or process briefly in a mini chopper until finely ground. Set aside.
- Make the cupcakes. Put the vegetable oil, eggs and apple purée in a food processor or bleder and pulse until liquidised.
- Put all the dry ingredients in a large bowl and stir together with a fork. Add the wet ingredients and fold together with a spoon, making sure you scrape the bottom and sides of the bowl.
- Divide the batter evenly between the muffin cases, filling 2/3 of the way up.
- Bake in the centre of the oven for about 20 minutes (less if you are using smaller cases). The cupcakes are ready when firm on top and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.
- Make the buttercream. Put all the ingredients apart from the double cream in the bowl of your stand mixer. Start mixing on lowest speed setting, incresing to maximum once the ingredients are incorporated. Add the double cream and mix until you have firm peaks.
- Use a palette knife to smooth some frosting over the cupcakes. Dip into the streusel topping. Transfer the remaining buttercream into a piping bag fitted with a large star tip and pipe frosting over the cupcakes.
- Serve drizzled with salted caramel sauce and decorate with wafer flowers.