Saturday, 23 July 2011

Toffee apple cupcakes

According to me, not my finest work, but they seemed to go down very well. A rather sweet cupcake, with a frosting that consists of mainly brown sugar and a dash of cream, I think these are a work in progress. With the arrival of my stand mixer this morning [!] I think I'm finally ready to attempt Swiss meringue buttercream, which will go much better.

Looking deceptively simple, these babies involved the use of a sugar thermometer [glad I finally have a use for it], two different batches of toffee cake, jam-making, and a near death experience with boiling toffee. Although, seeing as I have more kitchen injuries than most chefs, other people may find these to be a piece of cake. Pun intended. Apple butter and toffee cake recipe after the jump.

Apple butter
5 big Bramley apples, skinned and chopped
1/2 cup (100g) dark brown sugar
1/4 cup (50ml) apple cider
1/8 tsp cinnamon
1/8 tsp mixed spice
Smidgen of grated nutmeg

Pop everything into a large pan over a medium-high heat and cook until it breaks down. Then cook some more, until you end up with a thick golden-brown jam-like consistency.

Toffee cakes - makes about 6-8
120g flour
1 1/2 tsp baking powder
120g dark brown sugar
3 tbsp golden syrup
50g butter
1/2 cup / a handful finely chopped dates
120ml milk
1 egg

Sift together the flour and baking powder, and melt together the sugar, golden syrup and butter over a low heat until combined thoroughly. Allow to cool slightly before mixing with the flour.

Add the egg, milk and vanilla extract, and mix again, before stirring in the dates. Fill the cupcake cases just over half full, and bake at 170 Celsius for 20-25 minutes, or until springy and a skewer inserted comes out clean.

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