LOLA’s Caramel Apple muesli cupcake was inspired by two of our favourite desserts – the traditional British Apple Crumble and American Caramel Apples. In addition to the caramel cupcake, we have a smooth caramel cream cheese frosting topped with apple puree and muesli, for a touch of crunch.
muffin pan lined with 12 muffin cases
Makes 12
Preheat the oven to 180˚C/350˚F/ Gas 4.
To make an apple purée, peel and core the apples, then roughly chop. Put the apple chunks and 3 tablespoons water in a small saucepan, cover and cook over low heat for 5–8 minutes or until very soft. Mash with a fork or potato masher until smooth. Let cool.
Meanwhile, sift together the flours in a bowl.
Put the butter and sugar in a mixing bowl and beat with an electric hand mixer until pale and fluffy. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Add the melted chocolate and golden syrup or corn syrup and mix until smooth. Add the egg and vanilla and beat on slow speed for 30 seconds.
Slowly add the sifted flours and milk in alternate batches and beat until combined. Divide the mixture between the muffin cases. Bake in the preheated oven for 20–25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from the oven and let cool completely on a wire rack before decorating.
While the cupcakes are cooling down, make the caramel cream cheese frosting.
Put the sugar and 2 tablespoons water in a saucepan and stir. Bring to a boil over medium–high heat, then cook without stirring until dark amber in colour, about 7–10 minutes.
Remove the pan from the heat, add the cream and stir briskly to combine – beware that the sugar syrup will be dangerously hot and will bubble and spit when you pour the cream in. Let cool for 8–10 minutes or until cooler but still warm and pourable.
Put the butter in a mixing bowl. Beat with an electric hand mixer until light and fluffy. Add the icing/confectioners’ sugar and cream cheese and beat for 2–3 minutes. Beat in the warm caramel. Refrigerate for 1 hour, or until firm enough to pipe.
Spread the frosting over the cold cupcakes using a spatula. Spread a strip of apple purée down the middle of the frosting and sprinkle some muesli directly on top.