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.
- 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
Preheat the oven to 190C and line a 12-hole muffin tin with paper cases.
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.
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.
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!