Thursday, 4 November 2010

Caramel Apple Cupcakes with Salted Caramel Buttercream

I have been looking forward to Cupcake Camp but didn't have time to try out any recipes beforehand. I decided to do a Halloween inspired cupcake similar to a toffee apple. The cake was really moist and crisp with the crunch of apple pieces. It paired quite well with the salted caramel buttercream. I added a little jelly skull for the Halloween effect :) 

adding apples to the batter 

 ready to go in the oven 

 caramel filling 

 make a hole in the centre 

 fill with caramel 

 cover it back 

 pipe frosting on top 

sprinkle with mini fudge pieces

 final result 

Caramel Apple Cupcakes from Crazy about cupcakes
1 cup firmly packed light brown sugar
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1 tablespoon vanilla extract
2 large eggs
2 cups flour 1 tablespoon baking powder
1/2 teaspoon salt
2 medium sized tart apples, peeled, cored and chopped small

Caramel filling
1/2 cup packed light brown sugar
55g butter
1/4 cup heavy cream
1 teaspoon vanilla extract

Salted Caramel Buttercream 
125g caster sugar
80ml double cream
1/2 teaspoon salt (to taste)
1 teaspoon vanilla extract
160g salted butter, softened
200g icing sugar, sifted

For the cake

  • Preheat the oven to 180C.
  • In a large bowl, beat together the brown sugar, oil, cinnamon and vanilla with an electric mixer on medium speed.  
  • Add the eggs one at a time. Beat for 1 minute after each addition. 
  • In a separate bowl, sift together the flour, baking powder and salt. 
  • Slowly add the dry mixture to the wet mixture. 
  • Beat until well blended.
  • Stir in the apples.
  • Fill the cupcake liners to 3/4 full and bake for 20-25 minutes.
  • Leave to cool in the pan.

For the filling

  • In a saucepan over medium heat bring the brown sugar, butter and cream to a boil. 
  • Reduce heat to a simmer and continue stirring for 5 minutes.
  • Remove from heat.
  • Stir in the vanilla extract.

For the buttercream

  • To make the caramel, dissolve the sugar and 60ml water in a small, solid-based pan over a gentle heat, then increase the heat to a boil.
  • Wait a few minutes, leaving the pan undisturbed but watching it like a hawk and, as soon as it changes to a wonderful caramel colour (like strong tea) and is thicker, remove immediately from the heat.
  • Stand well back and add the cream.
  • Be very careful as it's searing hot and may splatter a little.
  • it will reach or 'seize' and you may think it has gone wrong; it hasn't.
  • Keep stirring, adding the salt and the vanilla.
  • Leave until stone cold.
  • For the buttercream icing, cream the butter and icing sugar for at least 5 minutes.
  • Add the caramel. 


  1. What a delicious flavour, and I love the way you get the caramel flavouring in there!
    *kisses* HH

  2. Mmmmmm - they sound and look fantastic. Love the buttercream.

  3. caramel and apples are a perfect combo this season. they look gorgeous! thanks for sharing this.

  4. These sound gorgeous too and a lovely combination - toffee apples for Halloween - good thinking.


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