Apple Muffins with Toffee Sauce

Name: Apple Muffins with Toffee Sauce
Total time: 1 h 40 min
Yield: 12
Ingredients: 2.25 cups All purpose flour; 1 cup sugar; 1 tablespoon Baking powder; 1 teaspoon ground cinnamon; 0.5 cup sunflower oil; 2 eggs; 0.75 cup milk; 1 Apple (peeled, cored & diced); 1.125 cups superfine caster sugar; 4 tablespoons water; 0.667 cup cream (38% fat); 0.25 cup butter; 1.333 cups cream (48% fat); 1 tablespoon powdered sugar; 0.5 teaspoon vanilla extract

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

ready in 1 hr 40 min.

Ready in

Calories:

505

calories

Calories

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Nutritional values

1 cupcake contains
(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 %)

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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

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Ingredients

for

cupcakes

For the cupcakes: 2 ¼ cups
All purpose flour; 1 cup
sugar; 1 tablespoon
Baking powder; 1 teaspoon
ground cinnamon; ½ cup
sunflower oil; 2
eggs; ¾ cup
milk; 1
Apple (peeled, cored & diced)

For the caramel sauce: 1 ⅛ cups
superfine caster sugar; 4 tablespoons
water; ⅔ cup
cream (38% fat); ¼ cup
butter

For the topping: 1.333 cups
cream (48% fat); 1 tablespoon
powdered sugar; ½ teaspoon
vanilla extract

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Sift the flour, sugar, baking powder and cinnamon into a mixing bowl.

Mix together the oil, eggs and milk until combined. Stir into the dry ingredients until only just combined. Gently fold in the apples.

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.

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.

For the topping: whisk together all the ingredients until thick.

Spoon into a piping bag and pipe a swirl on each cake.

Drizzle the caramel sauce over the cream.