Cupcake mixture ingredients:
2 apples
1 tbsp lemon juice
250g plain flour
2 tsp baking powder
1.5 tsp ground cinnamon
70g light muscovado sugar
55g butter, plus extra for greasing
100ml milk
100 ml apple juice
1 egg, beaten
Toffee topping ingredients:
2 tbsp single cream
40g light musovado sugar
15g unsalted butter
Method:
1. Preheat oven to 200oC .
2. Core and grate one apple. Slice the other apple into 5mm thick wedges and add lemon juice. This will stop the apple from browning.
3. Sift together flour, baking powder and cinnamon and stir in the sugar and grated apple.
4. Melt butter and mix with milk, apple juice and egg. Sire the wet mixture into the dry mixture and combine.
5. Spoon mixture into paper cases in muffin tray and arrange two apple slices on top of each.
6. Bake in oven 15-20 mins or until risen, firm and golden brown. Cool on wire rack.
7. Make the toffee topping by putting all ingredients in a small pan and heat, stirring, until the sugar is dissolved.
8. Increase the heat and boil for 2 mins or until slightly thicker and syrupy.
9. Cool slightly, then drizzle over the cakes and leave to set.
10. Enjoy!
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