How to core a cupcake
Alternative ways to core a cupcake
If you don’t have the coring gadget, then use a knife to carefully mark a circle then cut scoop out the core with a teaspoon.
The second gadget I was provided with was the OXO Good Grips Cupcake Icing Knife which is small angled spatula that makes it really easy to top your cupcakes with buttercream or another type of icing.
I usually pipe my icing on but loved this more relaxed and rustic looking icing (also no icing bag palaver!).To make things even easier I used Sugar and Crumbs Natural Flavoured Icing Sugar in ‘Salted Caramel’ flavour.
These Salted Caramel Apple Cupcakes are definitely, worth making, the vanilla sponge gives way to the caramelised apples, enhanced by the Salted Caramel Icing and chewy fudge pieces.
PIN FOR LATER
Salted Caramel Apple Cupcakes
Ingredients
For the cupcakes
- 125 g soft brown sugar
- 125 g soft butter
- 2 eggs
- 2 tsp vanilla extract
- 150 g plain flour
- 1 tsp baking powder
For the apple filling
- 1 medium apple
- 1 tbsp caster sugar
- 1 tbsp water
For the Icing
- 75 g soft butter
- 150 g Sugar and Crumbs Salted Caramel Icing Sugar
- 1 tbsp milk
- A few pieces of fudge chopped small to decorate.
Instructions
For the cupcakes
- Heat the oven to 180C.
- Using a stand mixer beat the sugar and butter together.
- Add the eggs one at a time and finally the vanilla extract.
- Beat the mixture for about 3 minutes until it is light and fluffy.
- Sift the flour and baking powder into the butter mixture and beat until incorporated.
- Spoon the mixture into eight paper case.
- Bake for 20 -25 minutes until golden and when pressed on the top they feel firm.
- Remove from the oven and leave to cool on a wire rack.
For the apple filling
- Peel the apple and chop into even sized pieces, bearing in mind that they will have to fit into the cupcake.
- Place the apple pieces sugar and water in a pan and cook on a medium heat until the sugar melts and starts to caramelise and the apple starts to soften.
- Using the corer or a teaspoon, cut a core from the centre of the cupcake and fill with a teaspoon of the apple mixture.
- Cut the cake core in half and replace the top over the apple mixture.
For the Icing
- Beat the butter for a few minutes until light and fluffy.
- Sift in the icing sugar add the milk and beat for a further few minutes until the sugar and butter are combined.
- Spread the icing over the top of the cupcakes.
- Decorate with chopped pieces of fudge.
Notes
Nutrition
I was provided with the cupcake corer and icing spatula by OXO Good Grips and the Flavoured Icing Sugar by Sugar and Crumbs. I was not paid for this review and all opinions are my own.
Camilla Hawkins says
Lovely looking cupcakes and excellent flavours Janice, very Autumnal too:-)
Janice Pattie says
Thanks Camilla, the fruit filling really adds to the cakes.
Vohn's Vittles says
These sound fantastic. I have been playing with very similar flavours this week! Love autumn produce!
belleau kitchen says
oh my god, you put the cooked apples into the hole!… now THIS is genius and I bet tasted incredible. Am TOTALLY stealing this idea, I love it… love that icing too. Want. Now.
Jen Price says
Yum yum yum! Need I say anymore?
Lou, Eat Your Veg says
Great couple of gadgets, particularly intrigued by the cupcake corer for adding secret fillings! And what a delicious choice of flavourings to your cupcakes, yes please Janice!
Bintu @ Recipes From A Pantry says
I love this recipe Janice. Def bookmarking it for later.
Chloe Edges says
Such a good idea stuffing the cupcakes, it makes the filling a great surprise!
Janice Pattie says
I’m all for sweet surprises. Salted caramel is so delicious and works well with the apple.