Try this... Sticky Toffee Pudding Cupcakes

Sticky toffee pudding cupcakes

Serves: 12, Preparation time: 30 Minutes, Cooking time: 20 Minutes. Ingredients: 175g unsalted butter, 275g caster sugar, 3 medium eggs, lightly beaten, 175g self-raising flour, sieved, 2 tablespoons milk, 2 small red apples, 50g mini fudge chunks, ½ x 397g tin Carnation caramel or same quantity dulce de leche, 200g butter, softened, 400g icing sugar, sieved .

1.Preheat the oven to 190°C, fan 170°C, gas 5. Line a 12-hole muffin tin with paper muffin cases. 2.Whisk the unsalted butter and 175g caster sugar in a bowl with an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined, then add the flour and milk. Whisk with an electric hand whisk until combined and fluffy. Set aside.

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3.Put the remaining caster sugar and 100ml water into a small pan and gently heat until the sugar has dissolved. Bring to the boil and bubble for 5 minutes until syrupy.

4.Cut 12 thin slices from the apples, discard the outside slices, cut the remaining apple into small dice, discard the cores. Soak the slices in the syrup.

5.Fold the fudge chunks, 3 tablespoons of caramel and the diced apple into the cake mixture. Divide equally between the paper cases and bake in the oven for 20-25 minutes or until the cakes are golden and risen. Transfer to a wire rack and leave to cool.

6.While the cupcakes are cooling, reduce the oven to 160°C, fan 140°C, gas 3. Remove the apple slices from the syrup and place on a wire rack. Bake in the oven for 30 minutes until golden. Leave to cool.

7.To make the icing, put the salted butter into a bowl and whisk until fluffy. Gradually add the icing sugar and the remaining caramel and whisk until it comes together and is a thick icing. Chill until needed. Using a large star nozzle, fill the piping bag with icing. Pipe on to the cupcakes. Top with an apple slice.