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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!
★★★★★
Author: Annabel Lui
Serving: 12 Cupcakes
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
Preheat the oven to 190°C/fan 170°C (375°F) Gas 5. Line your cupcake tin with 12 cupcake cases.
For the vegan sponge, sift all the dry ingredients into a mixing bowl and stir together.
Mix all the wet ingredients together with 300 ml water and slowly add to the dry ingredients, mixing in until combined.
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.
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.
Add the coconut milk and boil for 10 minutes until slightly thickened. Leave to cool.
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.
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.
Place the cut-out cake pieces back on top of the cakes and stick an apple slice into the caramel to decorate.
Annabel is the co-founder of Cutter & Squidge and takes inspiration from around the world to create delicious bakes for our blog and collections
Please pop in the delivery postcode below to see if we deliver this tasty product to your area, and if so on what days! Delivery cost is applied at the checkout.