Ingredients

The following ingredients have 4 Servings
  • 100 grams granulated sugar
  • 45 grams butter
  • 60 ml double cream
  • 1/2 tsp Shetland sea salt
  • 2 apples (peeled, cored and chopped)
  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1 tbsp salted caramel sauce
  • 175 grams butter
  • 175 grams light brown soft sugar
  • 2 large free-range eggs
  • 175 grams self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 3 whole cloves (freshly ground)
  • 1 tsp vanilla extract
  • 150 grams cream cheese
  • 50 grams icing sugar
  • 2 tbsp double cream
  • salted caramel sauce

Instruction

  • To prepare the salted caramel sauce, place the granulated sugar in a large saucepan over a medium high heat.
  • Using the handle of a wooden spoon, draw small circles in the sugar, so that the sugar keeps moving across the pan.
  • Eventually the sugar will start to melt and turn brown.
  • When the sugar is a nice caramel golden colour (take care not to overcook or it will burn!) add the butter and stir for a few minutes until it has melted and is well combined with the sugar.
  • Slowly pour in the double cream, stirring constantly, and allow to boil for a minute or two, until it thickens up nicely.
  • Sprinkle over the salt and stir well. Set aside to cool until room temperature. Leftovers can be kept for up to two weeks if stored covered in the fridge.
  • To prepare the cupcakes, place the chopped apple in a small saucepan with the water and granulated sugar.
  • Bring to a simmer and cook the apples until they begin to soften, but still retain some of their texture.
  • Add the salted caramel and combine well. When the apples have softened, mash with a potato masher or back of a spoon. Set aside to cool.
  • Preheat your oven to 180 C/ 160 C fan/ 350 F. Line a 12 hole muffin tin with large American size cupcake cases.
  • Cream the butter and sugar together until light and fluffy, and then add the eggs, one at a time, with a spoonful of the flour.
  • Add the vanilla and sift over the dry ingredients, combining well.
  • Fold in the cooled, chopped apple mixture and spoon into the prepared baking cases.
  • Bake for 30-35 minutes until golden and springy to the touch. Cool on a wire rack.
  • To prepare the frosting, gently mix the cream cheese, sieved icing sugar and double cream together.
  • Spread the frosting over the cupcakes and drizzle with salted caramel sauce.