Toffee Apple Cupcakes

Name: Toffee Apple Cupcakes
Ingredients: 4 tbsp (1/2 stick) butter, softened; 1 1/4 cups self-rising flour; 1 tsp ground cinnamon; 1/2 cup firmly packed brown sugar; 1/4 cup maple syrup; 2 None eggs; 3/4 cup pecans, coarsely chopped; 1 None apple, peeled, cored and grated; None None FOR THE MAPLE ICING; 6 tbsp (3/4 stick) butter, softened; 1 cup powdered sugar; 2 tsp maple syrup; None None FOR THE TOFFEE; 1 cup granulated sugar

14 ingredients

6 steps

Ingredients

4 tbsp (1/2 stick) butter, softened
1 1/4 cups self-rising flour
1 tsp ground cinnamon
1/2 cup firmly packed brown sugar
1/4 cup maple syrup
2 None eggs
3/4 cup pecans, coarsely chopped
1 None apple, peeled, cored and grated
None None FOR THE MAPLE ICING
6 tbsp (3/4 stick) butter, softened
1 cup powdered sugar
2 tsp maple syrup
None None FOR THE TOFFEE
1 cup granulated sugar

Directions

1

Preheat the oven to 350°F. Line 6-cup Texas muffin pan or 12-cup standard muffin pan with paper liners.
2

Beat butter, flour, cinnamon, brown sugar, syrup and eggs in large bowl with electric mixer on low speed until combined. Increase speed to medium. Beat until mixture is a paler color. Stir in nuts and apple. Spoon into muffin cups, smoothing tops.
3

Bake large cakes for 35 mins, small cakes for 25 mins, or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
4

For the maple icing, beat butter, sifted powdered sugar and syrup in medium bowl with electric mixer until light and fluffy.
5

For the toffee, line a baking pan with parchment paper. Combine sugar and 1/2 cup water in small, heavy-bottomed saucepan. Stir on medium heat, without boiling, until sugar has dissolved. Bring to a boil. Reduce heat to low; simmer, uncovered, without stirring, until mixture is golden brown. Remove from heat; let stand until bubbles subside. Drizzle on prepared pan to form shards. Cool.
6

Spread cupcakes with icing. Decorate with toffee shards.

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