Caramel Apple Cupcakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    14
  • Calories icon
    Calories
    575
based on 9 ratings

These moist and flavourful cupcakes are the perfect treat- especially at Halloween. If you are feeding a crowd use the larger quantity to make a batch of 28 cupcakes, which can be made one day in advance covered, and stored at room temperature. The buttercream can also be made a day in advance, covered, and stored in the refrigerator until ready to use. Allow it to come to room temperature before piping or spreading on top. Leftover cupcakes keep well in a sealed container in the refrigerator for three days.

recipe updated 2 Jan 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    115 g
  • Lemon icon
    Lemon
    1
  • Granny smith apple icon
    Granny smith apple
    2
  • Unsalted butter icon
    Unsalted butter
    295 g
  • Pecan pieces icon
    Pecan pieces
    40 g
  • Light brown sugar icon
    Light brown sugar
    275 g
  • Caster sugar icon
    Caster sugar
    65 g
  • Egg icon
    Egg
    2
  • Milk icon
    Milk
    80 g
  • Lemon juice icon
    Lemon juice
    1 teaspoon
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Plain flour icon
    Plain flour
    190 g
  • Baking powder icon
    Baking powder
    ¼ teaspoon
  • Bicarbonate of soda icon
    Bicarbonate of soda
    1 teaspoon
  • Ground cinnamon icon
    Ground cinnamon
    1 teaspoon
  • Mixed spice icon
    Mixed spice
    1 teaspoon
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Salt icon
    Salt
    ½ teaspoon
  • Sea salt icon
    Sea salt
    ½ teaspoon
  • Whipping cream icon
    Whipping cream
    120 g
  • Icing sugar icon
    Icing sugar
    220 g

Tools

  • kCook icon Oven
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Cupcake pan - 12 cup
  • kCook icon Easywarm bowl
  • kCook icon Jug
  • kCook icon Saucepan
  • kCook icon Large mixing bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag

Step preview

  1. Line a clean cupcake pan
  2. Pre-heat oven - 170°C
  3. Attach Whisk
  4. Add unsalted butter to the EasyWarm Bowl
  5. Heat - 8 min, 9
  6. Then add light brown sugar and caster sugar to the EasyWarm Bowl
  7. Mix - 1 min 30 sec, Speed Max
  8. Add egg, milk, lemon, lemon juice and vanilla extract to a clean jug
  9. Mix until combined
  10. Transfer milk mixture to EasyWarm Bowl while machine is running
  11. Mix - 30 sec, Speed 4
  12. Then add plain flour, baking powder, bicarbonate of soda, ground cinnamon, mixed spice, ground nutmeg and salt to the EasyWarm Bowl
  13. Mix then scrape bowl - 20 sec, Speed 4
  14. Mix - 20 sec, Speed 4
  15. Then add granny smith apple to the EasyWarm Bowl
  16. Mix - 20 sec, Speed 4
  17. Divide content of EasyWarm Bowl between cupcake pan
  18. Bake - 15 min, 170°C
  19. Let cool - approx 5 min
  20. Turn out onto cooling rack and let cool
  21. Add light brown sugar, unsalted butter and sea salt to a clean saucepan
  22. Heat until sugar has dissolved - medium heat
  23. Simmer and turn off heat - 5 min
  24. Add vanilla extract and whipping cream to the saucepan
  25. Stir until combined
  26. Transfer caramel to large mixing bowl and let cool
  27. Attach Creaming beater
  28. Add icing sugar and unsalted butter to the Kenwood Bowl
  29. Mix - 3 min, Speed 4
  30. Transfer three quarters of caramel to Kenwood Bowl
  31. Mix - 30 sec, Speed 5
  32. Transfer icing to piping bag
  33. Pipe icing onto cupcakes
  34. Drizzle cupcakes with caramel
  35. Sprinkle with pecan pieces
  36. Serve
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