3 eating apples, peeled and chopped into small cubes
20g butter for frying
250g unsalted butter, at room temperature
250g caster sugar
250g plain flour
4 teaspoons baking powder
4 medium eggs, beaten
For the toffee buttercream:
50g soft brown sugar
50g unsalted butter
Pinch of salt
150g icing sugar
150g unsalted butter at room temperature
1. Pre-heat the oven to 180ºC. Gently fry the apples in the butter until soft to make a purée. Drain and set aside.
2. Beat the butter and sugar in a bowl until light, fluffy and pale.
3. Sift in the flour, salt and baking powder.
4. Add the eggs and apple purée to the bowl and mix gently to combine.
5. Spoon the mixture into a muffin tin lined with paper cases.
6. Bake for around 20 minutes until golden and risen and a skewer comes out clean.
7. Let the cakes cool in the tin for five minutes before transferring to a cooling rack.
8. In the meantime, make the toffee butter icing. In a pan, heat the sugar and the butter together, stirring until the butter has melted, the sugar has dissolved and the mix has become sticky and sauce-like. Add a pinch of salt.
9. Leave the mixture to cool. Meanwhile, beat together the softened butter and the icing sugar starting slowly to stop the sugar going everywhere then turning up the speed until you have a smooth paste. Add the toffee sauce to this, mixing well. If the icing is a little too stiff, loosen with a couple of tablespoons of hot water. Transfer the mix to a piping bag and decorate your muffins.
Recipe created by Lisa Faulkner courtesy of Eggs for Soldiers – a Help for Heroes endorsed product that donates 15p from every pack sold to the charity.