Vegan Toffee Apple Cupcakes Recipe

Published on the 30th October 2024

Vegan Toffee Apple Cupcakes Recipe

by Annabel Lui

Prep Time: 50 mins

Cook Time: 25 mins

Total Time: 75 mins

Servings: 12 cupcakes

A recipe from the Cutter & Squidge cookbook; our Toffee Apple Cupcakes are sweet, fruity and there’s no giveaway that these are vegan. The tartness of the fresh apple jam centre balances out the toffee-smothered moist sponge. You can also make little loaf cake versions of these cupcakes, which always go down a storm in our cafe!

Vegan Toffee Apple Cupcakes Recipe

★★★★★

Author: Annabel Lui

Serving: 12 Cupcakes

Ingredients

For the vegan vanilla sponge:

- 490g Plain Flour
- 2 tsps Baking Powder
- 2 tsps Bicarbonate of Soda
- 1 tsp Fine Salt
- 450g Caster Sugar
- 160ml Vegetable Oil
- 35ml Apple Cider Vinegar
- 2 tsp Vanilla Bean Paste

For the vegan caramel:
- - 300g Soft Light Brown Sugar
- - 300ml Coconut Milk
To decorate:
- - Apple Jam (homemade recipe available in our cookbook!)
- - 1 x Tart Green Eating Apple (We use Granny Smith)
- - Juice of 1 freshly squeezed lemon

Recipe

Step 1

Preheat the oven to 190°C/fan 170°C (375°F) Gas 5. Line your cupcake tin with 12 cupcake cases.

Step 2

For the vegan sponge, sift all the dry ingredients into a mixing bowl and stir together.

Step 3

Mix all the wet ingredients together with 300 ml water and slowly add to the dry ingredients, mixing in until combined.

Step 4

Divide the mixture between the 12 cupcake cases in the cupcake tin. Bake in the preheated oven for 25 minutes until the sponges are risen and set. Leave to cool.

Step 5

For the vegan caramel, put the soft light brown sugar into a saucepan over a low-medium heat. Heat for a few minutes, stirring, until half melted.

Step 6

Add the coconut milk and boil for 10 minutes until slightly thickened. Leave to cool.

Step 7

Halve and core the apple for the decoration and slice it as thinly as possible into half-moon shapes, then slice again into small triangles. Toss in the lemon juice to stop any browning and set aside.

Step 8

1. To assemble, use a small, sharp knife to cut small circular holes out of the middle of the cupcakes, keeping the little circles of sponge that you cut out. Fill the holes in the cupcakes with a spoonful of apple jam, followed by a generous spoonful of the vegan caramel; it's fine if it spills out of the tops.

Step 9

Place the cut-out cake pieces back on top of the cakes and stick an apple slice into the caramel to decorate.

FAQs

Can I make these cupcakes in advance?
Yes, you can! These cupcakes can be baked up to two days in advance and stored in an airtight container. Decorate them just before serving for the freshest result.
Can I substitute any ingredients to make these gluten-free?
Absolutely! You can swap the plain flour for a good-quality gluten-free flour blend. Just make sure it’s suitable for cakes to maintain the same light texture.
How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to three days. If you’re in a hot climate, consider refrigerating them and bringing them to room temperature before serving.
Can I make these cupcakes without the apple jam?
Yes, if you prefer, you can leave out the apple jam, though it adds a lovely tartness that balances the sweetness of the caramel. You could also substitute with a different jam of your choice.
Is there an alternative to the vegan caramel?
If you’re in a hurry, you can use store-bought vegan caramel sauce. It might not be exactly the same, but it’ll still be delicious and save you some time!
Can I make these cupcakes into a loaf cake?
Definitely! You can pour the batter into a loaf tin instead of cupcake cases. The baking time will be longer—check after 45 minutes, and keep an eye on it until a skewer comes out clean.
Can I use a different type of apple for the decoration?
Of course! While Granny Smith apples add a nice tart contrast, you could use any crisp eating apple you prefer. Just remember to toss the slices in lemon juice to prevent browning.

by Annabel Lui

Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections

Learn more about Annabel >

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Published on the 30th October 2024

Vegan Toffee Apple Cupcakes Recipe

by Annabel Lui

Vegan Toffee Apple Cupcakes Recipe

Ingredients

Recipe

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

FAQs

Can I make these cupcakes in advance?Yes, you can! These cupcakes can be baked up to two days in advance and stored in an airtight container. Decorate them just before serving for the freshest result.

Can I substitute any ingredients to make these gluten-free?Absolutely! You can swap the plain flour for a good-quality gluten-free flour blend. Just make sure it’s suitable for cakes to maintain the same light texture.

How do I store these cupcakes?Store the cupcakes in an airtight container at room temperature for up to three days. If you’re in a hot climate, consider refrigerating them and bringing them to room temperature before serving.

Can I make these cupcakes without the apple jam?Yes, if you prefer, you can leave out the apple jam, though it adds a lovely tartness that balances the sweetness of the caramel. You could also substitute with a different jam of your choice.

Is there an alternative to the vegan caramel?If you’re in a hurry, you can use store-bought vegan caramel sauce. It might not be exactly the same, but it’ll still be delicious and save you some time!

Can I make these cupcakes into a loaf cake?Definitely! You can pour the batter into a loaf tin instead of cupcake cases. The baking time will be longer—check after 45 minutes, and keep an eye on it until a skewer comes out clean.

Can I use a different type of apple for the decoration?Of course! While Granny Smith apples add a nice tart contrast, you could use any crisp eating apple you prefer. Just remember to toss the slices in lemon juice to prevent browning.

by Annabel Lui

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Can I make these cupcakes in advance?
Yes, you can! These cupcakes can be baked up to two days in advance and stored in an airtight container. Decorate them just before serving for the freshest result.

Can I substitute any ingredients to make these gluten-free?
Absolutely! You can swap the plain flour for a good-quality gluten-free flour blend. Just make sure it’s suitable for cakes to maintain the same light texture.

How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to three days. If you’re in a hot climate, consider refrigerating them and bringing them to room temperature before serving.

Can I make these cupcakes without the apple jam?
Yes, if you prefer, you can leave out the apple jam, though it adds a lovely tartness that balances the sweetness of the caramel. You could also substitute with a different jam of your choice.

Is there an alternative to the vegan caramel?
If you’re in a hurry, you can use store-bought vegan caramel sauce. It might not be exactly the same, but it’ll still be delicious and save you some time!

Can I make these cupcakes into a loaf cake?
Definitely! You can pour the batter into a loaf tin instead of cupcake cases. The baking time will be longer—check after 45 minutes, and keep an eye on it until a skewer comes out clean.

Can I use a different type of apple for the decoration?
Of course! While Granny Smith apples add a nice tart contrast, you could use any crisp eating apple you prefer. Just remember to toss the slices in lemon juice to prevent browning.