Toffee Apple Cupcakes

Well happy Halloween folks, it’s that time of the year where you think of pumpkins, and fireworks and apple bobbing, which inspired this next recipe. I have a glut of apples, and everyone likes toffee sauce right?? These cupcakes work well as a tasty treat or equally warmed with custard as a perfect autumn pudding. 


2 eating apples (1 cored and grated, 1 sliced) 

250g gluten free plain flour

2tsp baking powder 

1tsp ground cinnamon 

70g light muscavado sugar

50g butter melted 

100 ml apple juice

100ml milk of your choice 

1 egg beaten. 

Toffee Sauce. 

2 generous tbsp double cream

40g light muscavado sugar 

15g butter ( unsalted works best unless you want a salted toffee sauce) 


  • Sift the flour, baking powder and cinnamon together in a bowl, then stir in the grated apple. 
  • Mix the milk, beaten egg, apple juice and melted butter together
  • Add wet to dry ingredients- it’s a sticky wet mixture so don’t worry
  • Spoon this into muffin cases and place 2 slices of apple on the top. 
  • Cook for 20-25 minutes at 180C 
  • They are ready when rise, and golden brown. 
  • Allow to cool on a wire rack. 

For the sauce place all ingredients in a pan and heat until the sugar has dissolved. Increase heat and boil for 2 minutes. Cool slightly and drizzle over the cakes. 

Enjoy your efforts as a reward for pumpkin carving, serviving  half term and going trick or treating. 



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