When it comes to Halloween and Bonfire Night the one thing that reminds me of being a kid is Toffee Apples. Every year my mum would always let me have a toffee apple when we headed out to get our Halloween stuff from Asda. It brings back memories of spending time trying to find the best costume or things that me and my big sister could make into costumes for our yearly trick or treating. So, I wanted a cupcake that would bring all those memories back and I could share with my Little Duck all over again. I hope this recipe gives you some of those childhood memories too.
Ingredients – Cupcakes
200g gluten free self raising flour 200ml soya milk
¼ teaspoon xantham gum 20ml cider vinegar
¼ tsp baking powder 80ml light rapeseed oil
¼ tsp bicarbonate soda
¼ tsp salt
200g caster sugar
1tbsp vanilla extract
1.Mix the soya milk and vinegar together and leave for 10 minutes.
2.Preheat oven to 180c/gas mark 4
3.In a bowl (sieve all ingredients in) mix the flour, caster sugar, xantham gum, bicarbonate soda, baking powder.
4.Once combined add the soya milk mixture, oil and vanilla. Using a metal spoon mix everything together quickly until just combined. Don’t mix it too much it will still have lumps in it.
5.Tap the bowl on the side to knock the bubbles out and stop the raising agents from working before it goes in the oven.
6.Using an ice cream scoop or a spoon, add the batter to each muffin case evenly.
7.Tap the muffin tray on the side to knock the bubbles out again.
8.Bake in the oven for 15 -20 minutes. Cool in the tray for 10 minutes then transfer to a wire rack to cool completely.
Now for decorations while your cupcakes cool ( I like to leave my cupcakes to cool overnight makes it much easier to decorate the next day) or you can make this ahead and keep in the fridge if you like prepare some apple sauce.
670g Granny Smith Apples
60ml apple juice
Half a juice of a lemon
30g brown sugar
½ teaspoon cinnamon
½ teaspoon allspice
1tbsp dairy free margarine
1.Peel and core the apples and cut into chunks not to big but big enough so when it breaks down you will still have some apple to bite into.
2.Combine all ingredients in a pan and let simmer for 25 minutes stirring occasionally.
3.Then leave to cool.
Next we need to make the Vegan Caramel Sauce.
55g Brown Sugar
50g White Sugar
60ml Coconut Milk
Pinch of salt
1 tbsp Dairy Free Margarine
1.Combine the sugar, salt and milk. Cook over a medium heat and let the mixture boil.
2.Stir often until it reduces and becomes a thick consistency.
3.Remove from the heat and add the butter.
Now you want to core the middle of the cakes out like the picture below I used a normal peeler as didn’t have a cake corer and it worked brilliantly so don’t worry if you have limited kitchen equipment like me.
Once cored spoon some of the apple sauce into each cupcake.
Next we need to make the buttercream.
Ingredients – Caramel Buttercream
75g dairy free margarine
75g vegetable shortening
1 tbsp vanilla extract
650g icing sugar
20-40ml coconut milk
4 tbsp. of the Vegan Caramel Sauce
1.Using an electric hand mixer whip the marg, vegetable fat and vanilla until creamy (about 30 seconds to minute).
2.Add 300g icing sugar, 20ml milk the vegan caramel and then mix on a slow speed to start then turn up the speed until combined.
3.Add the rest of the icing sugar and mix for a minute until you have a smooth consistency. If it’s too runny add more icing sugar.
Pipe on the buttercream and when ready to serve drizzle the rest of the caramel onto the cupcakes.
Hope that you all enjoy making these please let me know if you do I love to hear how my recipes go for all of you.
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