Caramel Apple Cupcakes

It has been raining here, a lot. So it looks like autumn is really here already, and nothing says autumn to me like apple and cinnamon  baked goodies. These are a mix of lots recipes and some experimenting. The applesauce base makes then so very moist and difficult to resist. In fact I made these yesterday and there are significantly less left then there should be considering there are only two of us eating them!

This is a bit of a muddle of measuring systems, please ask if you are attempting this recipe and get confused. Sometimes I get lazy about converting the American cup sizes and make it up as I go.

Ingredients

Cupcakes


3tbsp unsalted butter softened
¼ cup of demerara sugar
1 egg
1 tsp vanilla extract
1 cup of plain flour
½ tsp baking soda
½ tsp baking powder
¾ tsp ground cinnamon
Pinch of ground ginger
Pinch of clove
Pinch of salt
2 tbsp applesauce
1 cup of thinly sliced apple
One small toffee bar (25g) cut into chunks


Topping 


2tbsp butter melted
1 tbsp soft brown sugar
2 tbsp porridge oats
1 tbsp chopped walnuts


Preheat oven to 180C


Mix the butter and sugar until light and fluffy. (It will slightly gritty due to the demerara)


Beat the egg and vanilla into mix.


In another bowl combine flour, baking soda, baking powder, spices and salt.


Add half of the flour mix into the egg mix and combine, then add 1 tbsp of applesauce and mix. Repeat with second half of flour and last tbsp of applesauce. Don’t over mix, just until there is no visible flour.


Stir in apple slices and toffee pieces.


Fill up cases 2/3 of the way.


Combine all the topping ingredients and sprinkle over the cupcake mix.


Cook for 18-20 minutes.