Spiced Apple and Salted Caramel Cupcakes

Apple and caramel is a classic flavour combination, and using our butter and jersey cream these cupcakes make an indulgent treat.
Ingredients: 

115g Longley Farm Jersey butter, melted and slightly cooled

135g light or dark brown sugar

65g granulated sugar

2 large eggs

80ml milk

2 tsp vanilla extract

190g all-purpose flour 

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 large apple, peeled and finely chopped

 

Salted Caramel Frosting

115g unsalted butter

200g light or dark brown sugar 

5 Tablespoons Longley Farm Jersey extra rich double cream

1/4 tsp salt

240-360g icing sugar

Method: 

1.Preheat the oven to 180°C. Line a muffin tray with cupcake liners. Set aside.

2.Make the cupcakes: Mix the melted butter, brown sugar, and granulated sugar together in a medium bowl until combined. Whisk in the eggs, one at a time, until smooth then whisk in the vanilla extract and milk. Set aside.

3.Mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl.  Slowly add the wet ingredients to the dry ingredients and stir gently until combined. Fold in the apples.

4.Fill the cupcake liners 3/4 of the way full with batter. Bake for 21–23 minutes, rotating the pan halfway through baking. Allow to cool completely before frosting.

5. Make the frosting: While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and 2 tablespoons of extra rich jersey cream. Whisk constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for around 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 250g icing sugar and the remaining extra rich jersey cream. Slowly add the rest of the icing sugar until you reach the desired consistency. Add a little cream or milk if you find the frosting too thick. Frost cooled cupcakes and drizzle with salted caramel sauce, if desired.

Longley Farm products used in this recipe: