Apple Muffins with Toffee Sauce
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 kcal | (24 %) | ||
| Protein | 5.12 g | (5 %) | ||
| Fat | 29.02 g | (25 %) | ||
| Carbohydrates | 58.26 g | (39 %) | ||
| Sugar added | 36.24 g | (145 %) | ||
| Roughage | 0.42 g | (1 %) |
more nutritional values
| Vitamin A | 232.76 mg | (29,095 %) | ||
| Vitamin D | 1.17 μg | (6 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 2.48 mg | (21 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 52.45 μg | (17 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 1.24 μg | (3 %) | ||
| Vitamin B₁₂ | 0.35 μg | (12 %) | ||
| Vitamin C | 0.82 mg | (1 %) | ||
| Potassium | 99.78 mg | (2 %) | ||
| Calcium | 119.3 mg | (12 %) | ||
| Magnesium | 10.71 mg | (4 %) | ||
| Iron | 1.31 mg | (9 %) | ||
| Iodine | 19.51 μg | (10 %) | ||
| Zinc | 0.33 mg | (4 %) | ||
| Saturated fatty acids | 13.09 g | |||
| Cholesterol | 86.07 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
12
- For the cupcakes
- 2 ¼ cups
- 1 cup
- 1 tablespoon
- 1 teaspoon
ground cinnamon
- ½ cup
- 2
- ¾ cup
- 1
Apple (peeled, cored & diced)
- For the caramel sauce
- 1 ⅛ cups
superfine caster sugar
- 4 tablespoons
- ⅔ cup
cream (38% fat)
- ¼ cup
- For the topping
- 1.333 cups
cream (48% fat)
- 1 tablespoon
- ½ teaspoon
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, sugar, baking powder and cinnamon into a mixing bowl.
3.
Mix together the oil, eggs and milk until combined. Stir into the dry ingredients until only just combined. Gently fold in the apples.
4.
Spoon into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir) until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat and carefully stir in the cream and butter. Pour into a bowl and leave to cool.
6.
For the topping: whisk together all the ingredients until thick.
7.
Spoon into a piping bag and pipe a swirl on each cake.
8.
Drizzle the caramel sauce over the cream.
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