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Juicy apples, tart cream cheese and gooey toffee combine to make these extra special cupcakes
Recipes courtesy of Great British ApplesPreheat the oven to 180°C/ Fan 160°C/ Gas 4 Line a 12-hole muffin tray with cupcake cases.
Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Whisk in the eggs one at a time.
Sift in the flour, baking powder, spices and mix. Stir through the Greek yoghurt, milk and diced apple. Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes until risen and golden. Place on a cooling rack.
To make the cream cheese icing, add butter to a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t over whisk or the cream cheese may split.
Add a splash of milk if you feel the consistency needs adjusting.
Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake. Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce.
Preheat the oven to 180°C/ Fan 160°C/ Gas 4 Line a 12-hole muffin tray with cupcake cases.
Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Whisk in the eggs one at a time.
Sift in the flour, baking powder, spices and mix. Stir through the Greek yoghurt, milk and diced apple. Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes until risen and golden. Place on a cooling rack.
To make the cream cheese icing, add butter to a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t over whisk or the cream cheese may split.
Add a splash of milk if you feel the consistency needs adjusting.
Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake. Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce.
15 minutes
Serves 18-22 scones
