Salted Caramel Apple Cupcakes.

I hope everyone had a good night last night celebrating bonfire night, I know it's late but I had to work late so no celebrating for me! However, I am celebrating over the weekend with the family and Jake, mums got a huge and when I say huge, I mean HUGE bonfire ready to go so marshmallows at the ready! I love this time of year it really brings the family together with various celebrations and I especially love being wrapped up snug on a crisp night, cuddled up to Jake.. call me a soppy romantic. I totally forgot to mention it was our four years last month! Its one of those stories that are very cliche about how we meet, you know the kind, first met at college, together throughout college and now nearly all of university. Loves young dream or something like that.

Back to the romance of bonfire night and Christmas for that instance, there is something about the winter months that bring an excitement in the air or maybe that's just me and the big kid inside that comes out at Christmas. I like to think that my inner child still believes in Father Christmas, sorry if I've just ruined your illusion of how presents "magically" appear at the bottom of the tree. Christmas has become a time to celebrate food for me now, all the different things you can buy now is amazing! Also, making your own has become a big deal, like I said before I've already got a list that is continuously growing with desserts and bakes.

Once again I'm getting ahead of myself, we are still in November and we still have 50 days until Christmas day, so note to self stop talking about Christmas.. Just one thing, I did officially start Christmas shopping yesterday, some great stuff out there this year. Oh and one thing if you have been in one toy shop you have been in them all. So November, the time of fireworks, bonfires, cinnamon and apples. This has inspired my baking today.




I have noticed that salted caramel has taken over everything. It really works well this time of year as it's sweet and sticky and works with apples which are big for November eating. This was my first time making caramel and it was super easy to make a little time consuming but never the less once it goes from thin to thick it tastes beautiful. I promised some winter warmers as well as sweet treats and these cupcakes will work well at any type of party you are having this November, good for kids and adults.

Equipment
Saucepan
Stick Blender
Mixing Bowl
Wooden Spoon
12 Cupcake Cases
Muffin Tin
Piping Bag - Star Nozzle

Ingredients
Salted Caramel Sauce:
225g Caster Sugar
100ml Water
100g Butter
100ml Double Cream
1 Heap Tsp Sea Salt Flakes

Cupcakes:
2 Small apples - blended into a puree
250g Plain Flour
200g Caster Sugar
1 Tsp Baking Powder
Half Tsp Bi-Carb
175g Soft Butter
2 Large Eggs
1 Tsp Cinnamon
1 Tsp of the salted caramel sauce

Frosting:
150g Butter
100g Icing Sugar
50 ml Milk
1 Tbsp of salted caramel sauce

Salted Caramel to finish

1. Preheat the oven to 180 degrees and line the muffin tin with the paper cases.

2. First, you want to start by making the caramel sauce so that it cools down so you can use it for the cupcakes and frosting.

Start by placing the sugar and water in a medium sized saucepan over a low heat and wait for the sugar to dissolve. Once dissolved add the butter and leave to melt, increase to a medium heat and allow to cook until a light toffee colour -this will take up to 15 minutes. Keep an eye on the sauce and stir every now and then so it does not stick to the pan.

Add the cream and salt to the sauce and cook for a further two minutes, set aside to cool.

3. Peel and chop the apples for the cupcakes and using a stick blender, blend until a puree consistency. If you don't have a stick blender, use a back of a fork works just as well.

4. Add all the cupcake ingredients into a bowl and mix together until a smooth thick batter, use a mixer for ease but I did it the old fashioned way with a bowl and a wooden spoon.

5. Once mixed together put equal amounts into the cases and bake for 15 minutes, use a skewer to test if they are cooked. When cooked transfer to a wired rack and leave to cool before putting the frosting on so have a cuppa or read a book take some you time.

6. For the frosting beat the butter in a bowl until light and fluffy. Add the icing sugar gradually and alternate with the milk. Add the caramel sauce and beat  for two to three minutes.

7. When the cupcakes are cooled, put the frosting into a piping bag and swirl around each cupcake. Take the caramel sauce and if a little thick pop some into a jug and put in the microwave for 10 secs to loosen up. Put into a disposable piping bag and snip the end so you have a thin hole to pipe from, pipe the caramel over the frosting in back and forth motions.

And then, enjoy.