Apple Muffins with Toffee Sauce

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Apple Muffins with Toffee Sauce
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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

Nutritional values

1 cupcake contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein5.12 g(5 %)
Fat29.02 g(25 %)
Carbohydrates58.26 g(39 %)
Sugar added36.24 g(145 %)
Roughage0.42 g(1 %)
Vitamin A232.76 mg(29,095 %)
Vitamin D1.17 μg(6 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.48 mg(21 %)
Vitamin B₆0.04 mg(3 %)
Folate52.45 μg(17 %)
Pantothenic acid0.37 mg(6 %)
Biotin1.24 μg(3 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0.82 mg(1 %)
Potassium99.78 mg(2 %)
Calcium119.3 mg(12 %)
Magnesium10.71 mg(4 %)
Iron1.31 mg(9 %)
Iodine19.51 μg(10 %)
Zinc0.33 mg(4 %)
Saturated fatty acids13.09 g
Cholesterol86.07 mg
Author of this recipe:

Ingredients

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
cup
cream (38% fat)
¼ cup
For the topping
1.333 cups
cream (48% fat)
1 tablespoon
½ teaspoon
How healthy are the main ingredients?
sugarcinnamoneggApple

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.