Spiced Toffee Apple Cupcakes. Apple spiced cupcakes with fresh apple pieces topped with a delicious caramel buttercream! These apple spice cupcakes are incredibly moist like banana bread, soft and fluffy like a muffin, rich and decadent like chocolate cake. Apples and caramel are a classic fall flavor combination and I baked today's cupcakes as an excuse to make salted caramel frosting.

Freshly caramelized apples, cinnamon, vanilla, and lemon come together to make these vegan cupcakes flavored with all things fall. Use a piping bag to pipe generous peaks of vegan buttercream on top, and add a dash of cinnamon and a few caramelized apples as garnishes to your seasonal. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. You can cook Spiced Toffee Apple Cupcakes using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spiced Toffee Apple Cupcakes

1. Prepare 200 g of dates, roughly chopped.
2. You need 250 g of butter, softened, plus extra for greasing.
3. You need 200 ml of milk, plus a splash.
4. You need 280 g of self-raising flour.
5. You need 200 g of light soft brown sugar.
6. Prepare 1/2 tsp of baking powder.
7. Prepare 1 tbsp of mixed spice.
8. Prepare 4 of large eggs.
9. You need 2 tsp of vanilla extract.
10. You need 3 of small red apple.
11. Prepare squeeze of lemon juice.
12. It’s handful of toffees.
13. You need of little icing sugar, for dusting.

Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Enjoy them together in these incredibly moist Spiced Apple Cupcakes with Caramel Frosting that is simply heavenly. Apples Christmas Thanksgiving Halloween Dessert Bake Sale Potluck Buttermilk Cakes Cupcakes Holidays Fall Winter Cocktail Party Easy. This autumn, why not make this Bonfire Night-inspired cake?

Spiced Toffee Apple Cupcakes step by step

1. Heat oven to 180C/160C fan/gas 4. Line cupcake tray with cases, I used 15 however it will be dependent on the size you are using. (If making a cake, grease and line a 20 x 30cm baking tray with baking parchment.).
2. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool..
3. Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples..
4. Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go..
5. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the cases (or tray for the cake).
6. Arrange the apple slices, for cupcakes, two to three per cupcake. (For the cake: overlap the apple in rows, on top – you should be able to get 3 rows lengthways down the tray.).
7. Bake for 20-30 mins until a skewer poked into the centre of one of the cupcake comes out clean. Cool in the tray. (If baking as one cake it will require at least 50-60mins).
8. Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce over the cakes..

A great twist on traditional toffee apples, enjoy with a cuppa, or warm with cream and extra toffee sauce – yummy! Fluffy and moist cupcakes full of apple cinnamon flavor and topped with the perfect toffee frosting. Most cupcakes I've made over the past few years have been pretty typical: vanilla, chocolate, peanut butter, coffee, etc. Toffee Apple Pound Cake bursting with sweet toffee bits and cinnamon apples all smothered in the most lick-the-plate-delicious Spiced Caramel Sauce. Everyone will go crazy over this cake!

Chocolate Cupcakes w/ Vanilla Buttercream Frosting. Vanilla buttercream is my first choice- I love sweet, creamy vanilla with chocolate cupcakes and sprinkles. Kids love these as birthday treats, too. If you want to take it a step further, try swirled frosting instead!

Add the vanilla and icing sugar and beat until smooth. Lemon Buttercream Frosting for Cupcakes Recipe. They were featuring a The absolute best combination of my favorite chocolate cupcakes and the best vanilla frosting recipe. You can have Chocolate Cupcakes w/ Vanilla Buttercream Frosting using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chocolate Cupcakes w/ Vanilla Buttercream Frosting

1. You need 3/4 cup of unsweetened cocoa powder.
2. It’s 3/4 cup of flour.
3. Prepare 1/2 tsp of baking powder.
4. It’s 1/4 tsp of salt.
5. Prepare 3/4 cup of butter/margarine.
6. You need 1 cup of sugar.
7. Prepare 3 of eggs.
8. Prepare 1 tsp of vanilla extract.
9. It’s 1/2 cup of sour cream.
10. It’s of frosting:.
11. You need 2 cups of powdered sugar.
12. It’s 1/2 cup of margarine.
13. Prepare 1 1/2 tsp of vanilla extract.
14. It’s 2 tbsp of milk.

So simple, but so delicious and a total classic! A real buttercream frosting takes little time to make, can be tinted with food coloring (use paste or gel, not liquid food color), and will hold up to one week if tightly covered and refrigerated. Use a real vanilla; imitations are not recommended. If you can find a vanilla bean paste it's well worth the investment.

Chocolate Cupcakes w/ Vanilla Buttercream Frosting instructions

1. Sift and set aside the flour, cocoa powder, baking soda and salt..
2. Mix the butter and sugar until light and fluffy. Add and beat in eggs, one at a time, then the vanilla. Gradually add and mix the flour mixture, alternating with sour cream, and ending with flour..
3. Fill up 3/4 of each baking cup with the batter. Bake for approx. 20 minutes at 350°F..
4. FROSTING: mix butter until smooth, beat in powdered sugar, then vanilla and milk..
5. Pipe the buttercream frosting onto the cupcakes. Add strawberries and coconut on top for decoration and extra flavor 🙃(optional)..

How is it that I've never shared a chocolate cupcake recipe with chocolate buttercream frosting before?? Okay, I've shared lots of chocolate cupcakes with different kinds of frosting, but who doesn't love this classic combination — chocolate. I use this frosting on vanilla cupcakes, chocolate cupcakes, funfetti birthday cupcakes, in cake truffles and cake pops, and even as a filling in my homemade Oreo cookies. It isn't cloyingly sweet, and vanilla is by far the most prominent flavor. How to Make Vanilla Buttercream Frosting.

Vickys Key Lime Cupcakes, GF DF EF SF NF.

You can cook Vickys Key Lime Cupcakes, GF DF EF SF NF using 15 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Key Lime Cupcakes, GF DF EF SF NF

1. You need 220 g of (1 & 3/4 cups) gluten-free / plain flour.
2. You need 1 tsp of baking soda / bicarbonate of soda.
3. It’s 1/8 tsp of xanthan gum if using GF flour.
4. Prepare of Juice of 1 lime + rice milk added to measure 240ml / 1 cup.
5. It’s 80 ml (1/3 cup) of olive oil.
6. Prepare 1 tbsp of apple cider vinegar.
7. It’s 1 tsp of vanilla extract.
8. Prepare of Zest of 2 limes.
9. It’s 200 g (1 cup) of granulated sugar.
10. It’s of For the Lime Buttercream Frosting.
11. It’s 375 g (3 cups) of icing sugar / powdered sugar.
12. You need 56 g (1/4 cup) of Gold Foil-wrapped Stork margarine block.
13. Prepare 3 tbsp of lime juice.
14. Prepare 1 drop of or 2 green food colouring.
15. It’s of Lime zest to decorate.

Vickys Key Lime Cupcakes, GF DF EF SF NF step by step

1. Preheat the oven to gas 4 / 180C / 350F and line a cupcake tin with paper cases.
2. Mix the flour, baking soda and xanthan gum if using together in a bowl.
3. Mix the lime / milk with the oil, vinegar and vanilla then add the sugar and stir until dissolved.
4. Add the wet mix to the dry along with the lime zest and whisk until smooth.
5. Divide the batter evenly between the paper liners.
6. Bake for 25 minutes or until a toothpick in the middle tests clean then let cool completely on a wire rack.
7. Frost the cooled cupcakes with a wide piping nozzle and sprinkle with lime zest to finish.
8. To make the buttercream, beat the margarine until softened then add the powdered sugar, mixing until pale and fluffy before adding the lime juice and food colouring.

Cupcakes the simple way. If you are thinking that a simple cupcake liner on a sheet tray will fall over as the batter bakes, spilling the cupcake everywhere, you are correct. Not only is it completely possible to make cupcakes without a cupcake pan but there are six ways to complete this challenge. There are many ways to ensure that your cupcakes are cool.

Have another favorite way to top a cupcake? The basic cake/cupcake recipe is pretty simple and requires nothing beyond basic skills at baking. So for that I just use a store bought mix. You can have Cupcakes the simple way using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cupcakes the simple way

1. It’s 250 gm of magarine.
2. It’s 250 gm of sugar.
3. It’s 500 gm of wheat flour.
4. You need 2 tsp of baking powder.
5. You need 5 of eggs.
6. It’s 300 ml of milk.
7. It’s 1 tsp of orange flavour.

I figure the fun part is in adding unique flavors. I just get a white cake mix and add stuff. My first trip into the world of cupcakes was mint chocolate. These easy Easter cupcake recipes feature some of spring's best including Cadbury eggs, edible flowers, and other adorable decorations.

Cupcakes the simple way step by step

1. Add flour sugar amd magarine.rub with hands untill you get a very smooth flour.blended together.like the picture below.
2. Add eggs and milk and whisk.
3. The butter will look this way.
4. Line your cupcakes and fill in and bake at 200 degrees for 20min.

Easter cupcakes adorned with pastel colors, pretty flowers, and dainty butterflies double as the most delicious decorations for any Easter brunch or Easter dinner. A simple trick for easily decorating cupcakes like bundt cakes, giving them a whole new look. The Simple Trick That Makes Cupcakes Look Fancy. Barefoot Contessa's Carrot Cake Cupcakes. "Gotta love my girl Ina! They were very moist and These vanilla cupcakes were so simple to make, and I already had all of the ingredients on hand!" Place cupcakes in plastic cups wrapped in cellophane to give out individually.