Autumn is a really fun time for baking, and what’s more fun than cupcakes with a whole piece of toffee in them?
I came up with this recipe when I was looking to bake something for bonfire night. Every year I have friends over to watch the fireworks from my balcony and this November I wanted to (show off) provide some homemade treats for the occasion.
You’ll need a 12-hole cupcake tin and 12 cupcake cases. I experimented with Werther’s Originals (they melt surprisingly well!), but of course other toffees are available.
Ingredients
- 2 eggs
- 80g/3oz caster sugar
- 240ml milk
- 100g/4oz melted butter
- 300g/11oz plain flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 apples peeled and finely chopped
- 200g/7oz shop-bought toffee sweets
Method
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Preheat the oven to 190C and line a 12-hole muffin tin with paper cases.
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Mix the eggs, sugar, milk and melted butter in a large bowl. Then sift in the flour, baking powder and cinnamon into the bowl, stir to combine into a mix.
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Add the chopped apple and stir.
- Fill up half of each cupcake case with the mixture.
- Add a piece of toffee in each before pouring the remaining mixture. (Trust me, it will melt!) The mixture should be about half full at this point.
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Bake for 20 mins until well risen and golden, then leave them to cool on a rack. You can enjoy them warm or cool.
Do you have a favourite autumn recipe? Leave me a message on the blog and we can share ideas!
