Toffee apple

INGREDIENTS

225g unsalted butter, softened

225g light brown sugar

pinch salt

1 vanilla pod, seeds only

or 1 tablespoon vanilla extract

4 medium eggs

240g self-raising flour

250g bramley apples, peeled and chopped

60ml Plain syrup, vanilla variation

Basic cream cheese frosting, caramel variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cupcake cases.

Place the butter, sugar, salt and vanilla in a mixing bowl and cream together until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour before adding the rest of the egg. This will rebind the mixture. Once all the egg has been added, sift in the flour and fold until the batter is just combined. Fold in the apple. Using a piping bag or tablespoon, fill the cases until two-thirds full.

Bake for 20–22 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into the centre of each; it should come out clean.

Once cooked, let rest for a few minutes outside of the oven. Brush the tops with syrup while they are still warm. Remove them from the trays and place on a wire rack to cool completely.

To decorate, use the caramel cream cheese frosting and finish with a lollipop stick.

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