This recipe is my little sister Lola’s very own! We recently baked these together and they were so easy and delicious and Christmassy!!
- 120g self raising flour
- 110g sugar
- 110g butter (softened)
- 2 eggs
- 1/2 tsp cinnamon
- 1 tsp baking powder
- A splash of milk
Apple and caramel topping:
- 2 apples cut into cubes
- 300ml double cream
- 100g brown sugar
- 85g butter cut into cubes
- 1tsp cinnamon
First, preheat your oven to 180 degrees. Then fill a cupcake tin with cupcake cases.
Add all your ingredients into a bowl and mix until fully combined. Then, spoon the mixture into the cupcake cases and bake for 22-25 mins.
Check if the cupcakes are fully baked by placing a knife into the centre of a cupcake – if it comes out clean, the cake is done, if the knife has mixture on it, put the cakes back in the oven for 2-3 minutes more.
Once the cakes are fully cooked, transfer them to a wire rack to cool.
To make the apple and caramel topping, place the butter, cinnamon, sugar and cream in a pan. Melt the ingredients together, giving them a gentle stir. When all the ingredients are melted and combined, take the pan off the heat and add in the apple cubes, which will soften in the mixture.
Spoon a generous amount of apple and caramel onto the top of each cupcake and for a finishing touch sprinkle with icing sugar.
Lola and Indigo