Name: Toffee-apple tower cupcakes
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 60 gram butter, softened; 1 cup (150g) self-raising flour; 1 teaspoon ground cinnamon; 1/2 cup (110g) firmly packed brown sugar; 1/4 cup (60ml) maple-flavoured syrup; 2 eggs; 2/3 cup (80g) coarsely chopped pecans; 1/2 cup (85g) coarsely grated apple; 90 gram butter, softened; 1 cup (160g) icing sugar; 2 teaspoon maple-flavoured syrup; 1 cup (220g) caster sugar; 1/2 cup (125ml) water

Toffee-apple tower cupcakes

Let your creativity flow when designing these beautiful toffee decorations. Try different shapes, sizes, patterns and designs for some fun and variation.

Serves 6

Cook

45M

Ingredients

60 gram butter, softened

1 cup (150g) self-raising flour

1 teaspoon ground cinnamon

1/2 cup (110g) firmly packed brown sugar

1/4 cup (60ml) maple-flavoured syrup

2 eggs

2/3 cup (80g) coarsely chopped pecans

1/2 cup (85g) coarsely grated apple

90 gram butter, softened

1 cup (160g) icing sugar

2 teaspoon maple-flavoured syrup

1 cup (220g) caster sugar

1/2 cup (125ml) water

Method

1.Preheat oven to 180°C/160°C fan-forced. Line 6-hole Texas (3/4 cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.

2.Beat butter, flour, cinnamon, sugar, syrup and eggs in small bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour.

3.Stir in nuts and grated apple. Divide mixture among cases; smooth surface.

4.Bake large cakes about 35 minutes, small cakes about 25 minutes. Turn cakes onto wire rack to cool.

5.Make maple frosting. Beat butter, sifted icing sugar and syrup in small bowl with electric mixer until light and fluffy

6.Make toffee. Combine sugar with the water in small heavy-based saucepan. Stir over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; stand until bubbles subside. Make toffee shards on baking-paper-lined oven tray.

7.Spread cakes with frosting; decorate with toffee shards.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook