Line a 12-hole muffin tin with paper cupcake cases and preheat the oven to 220°C/425F/Gas 7.
Peel and dice your apples and set aside in cold water (add a squeeze of lemon juice to water to avoid browning) ahead of adding to your cupcake mix. (Keep one quarter aside to slice for decoration).
Sieve the flour, baking powder, and bicarbonate of soda together in a mixing bowl ahead of stirring in the cinnamon and Tate & Lyle Fairtrade Pure Cane Light Brown Soft Sugar. Combine the dry ingredients and make a well in the middle of the mixing bowl.
Beat Lyle’s Golden Syrup and eggs together before adding to the well of your flour mixing bowl. Combine these ingredients by lightly mixing with a wooden spoon and finally adding the melted butter to finish.
Remove your diced apple from the water and pat dry / gently squeeze in kitchen paper so they’re not wet ahead of folding them into your cupcake mix.
Divide and spoon your mix evenly into your cupcake cases (filling halfway).
Pop your muffin tin into the oven and bake for 12 -15 minutes. They should be golden brown and have risen. You can check them by piercing the centre of one of the middle cupcakes in the tin with a skewer. This should come out clean when it’s done.
Pop your muffin tin on a cooling rack to cool down completely ahead of icing.
To make your caramel, combine the Tate & Lyle Pure Cane Golden Caster Sugar with the water in a pan on low heat, and allow it to melt together (stirring gently). Once combined increase the heat slightly and don’t stir further, allowing it to come to a rich brown colour (around 8 mins), once it reaches this colour take it immediately off the heat. Combine with the double cream and leave to cool completely.
Add the butter to a mixing bowl and cream using an electric whisk/stand mixer. Sieve in the Tate & Lyle Pure Icing Sugar and mix again until smooth.
Pipe the buttercream using a star nozzle piping bag onto your cooled cupcakes. Drizzle with the cooled caramel and finish with an apple slice.
Preheat oven to 176°C and prepare a cupcake pan with cupcake liners.
Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl and set aside.
Add the butter, oil, and sugars to a large mixer bowl and beat together until light in colour and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add the vanilla extract and sour cream and mix until well combined.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until combined.
Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
Add the remaining dry ingredients and mix just until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over-mix the batter.
Gently fold in the chopped apples.
Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and place them on a cooling rack to cool.
To make the caramel buttercream, add the butter to a large mixer bowl and beat until smooth.
Carefully add about half of the powdered sugar and mix until smooth and well combined.
Add about 4 tablespoons of the caramel sauce to the frosting and mix until well combined.
Add the remaining icing sugar and mix until smooth. Add additional caramel sauce as needed to get the right consistency and taste.
Pipe the frosting onto the cupcakes. Decorate with a drizzle of caramel sauce and an apple slice
Cupcakes are best when stored well and covered in the fridge for 2-3 days. Serve at room temperature