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 15 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 21 Dec 2023

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 Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Cupcake pan - 12 cup
  • kCook icon Piping bag
  • kCook icon Saucepan
  • kCook icon Jug
  • kCook icon Large mixing bowl

Step preview

  1. Line a clean cupcake pan
  2. Pre-heat oven - 170°C
  3. Attach the Whisk
  4. Add unsalted butter to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Heat with splashguard fitted - 8 min, 75°C, Speed OFF
  7. Then add light brown sugar and caster sugar to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 1 min 30 sec, Speed Max
  9. Add egg, milk, lemon, lemon juice and vanilla extract to a clean jug
  10. Mix until combined
  11. Pour milk mixture into Cooking Chef XL Bowl while machine is running
  12. Mix with splashguard fitted - 30 sec, Speed 4
  13. Then add plain flour, baking powder, bicarbonate of soda, ground cinnamon, mixed spice, ground nutmeg and salt to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted then scrape bowl - 20 sec, Speed 4
  15. Mix with splashguard fitted - 20 sec, Speed 4
  16. Then add granny smith apple to the Cooking Chef XL Bowl
  17. Mix with splashguard fitted - 20 sec, Speed 4
  18. Divide content of Cooking Chef XL Bowl between cupcake pan
  19. Bake - 15 min, 170°C
  20. Let cool - approx 5 min
  21. Turn out onto cooling rack and let cool
  22. Add light brown sugar, unsalted butter and sea salt to a clean saucepan
  23. Heat until sugar has dissolved - medium heat
  24. Simmer and turn off heat - 5 min
  25. Add vanilla extract and whipping cream to the saucepan
  26. Stir until combined
  27. Transfer caramel to large mixing bowl and let cool
  28. Clean Cooking Chef bowl
  29. Attach the Creaming Beater
  30. Add icing sugar and unsalted butter to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 3 min, Speed 4
  32. Transfer three quarters of caramel to Cooking Chef XL Bowl
  33. Mix with splashguard fitted - 30 sec, Speed 5
  34. Transfer icing to piping bag
  35. Pipe icing onto cupcakes
  36. Drizzle cupcakes with caramel
  37. Sprinkle with pecan pieces
  38. Serve
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