Summary: When it comes to fruit, I’m a tropical kinda gal. I can and do eat a whole pineapple by myself! Apples on the other hand are always a disappointment – I am wishing for that crisp, tart/sweet apple but somehow I always get the floury one with a bruise on the inside. This cake has caramel (oh yeah!) buttercream icing, lovely apple flavours and definitely no disappointments here!
Ingredients
- 125g butter, softened
- 200g brown sugar
- 2 eggs
- 1 tsp vanilla
- 375g applesauce
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 1/2 qty Caramel Buttercream Icing
Instructions
- Pre heat oven to 180C and line the cups of a muffin tin with paper patty pans.
- Cream the butter and brown sugar, using a mixer or electric beater until pale and fluffy.
- Add eggs one at a time, beating well after each addition, then beat in applesauce and vanilla.
- In a separate bowl, mix together flour, baking powder, baking soda, salt, and spices. At low speed, mix in flour mixture until just combined.
- Spoon into the patty tins, filling them 3/4 way full. Bake for 15mins or until a skewer inserted comes out clean.
- Cool on a wire rack before icing with caramel buttercream. See how I do my swirls in this video.
- Makes around 18 cupcakes.
If you liked this recipe, check out my other cake recipes or perhaps come say ‘Hi’ on Facebook xxx
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