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sticky caramel apple cupcake on a yellow plate

Sticky Caramel Apple Cupcakes


30 mins


25 mins




sticky caramel apple cupcake on a yellow plate


These Sticky Caramel Apple Cupcakes make a great batch bake for entertaining and also making the most of Britain’s apple season. The apple’s mellow baked flavour and texture are paired perfectly with the rich sweetness of the caramel buttercream. Just one won’t be enough.

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Step 1

Line a 12-hole muffin tin with paper cupcake cases and preheat the oven to 220°C/425F/Gas 7.

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide and spoon your mix evenly into your cupcake cases (filling halfway).

Step 7

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.

Step 8

Pop your muffin tin on a cooling rack to cool down completely ahead of icing.

Step 9

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.

Step 10

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.

Step 11

Pipe the buttercream using a star nozzle piping bag onto your cooled cupcakes. Drizzle with the cooled caramel and finish with an apple slice.

Step 12

Preheat oven to 176°C and prepare a cupcake pan with cupcake liners.

Step 13

Combine the flour, baking powder, cinnamon, nutmeg, and salt in a medium-sized bowl and set aside.

Step 14

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.

Step 15

Add the vanilla extract and sour cream and mix until well combined.

Step 16

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.

Step 17

Add half of the dry ingredients to the batter and mix until combined.

Step 18

Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.

Step 19

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.

Step 20

Gently fold in the chopped apples.

Step 21

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.

Step 22

Remove the cupcakes from the oven and place them on a cooling rack to cool.

Step 23

To make the caramel buttercream, add the butter to a large mixer bowl and beat until smooth.

Step 24

Carefully add about half of the powdered sugar and mix until smooth and well combined.

Step 25

Add about 4 tablespoons of the caramel sauce to the frosting and mix until well combined.

Step 26

Add the remaining icing sugar and mix until smooth. Add additional caramel sauce as needed to get the right consistency and taste.

Step 27

Pipe the frosting onto the cupcakes. Decorate with a drizzle of caramel sauce and an apple slice

Step 28

Cupcakes are best when stored well and covered in the fridge for 2-3 days. Serve at room temperature

Ingredients – 11 items



Apple Spice Cupcakes


All purpose flour

200 g

Baking powder

1 tsp

Ground Cinnamon

1 tsp

Bicarbonate soda

1 / 2 tsp

Unsalted melted butter

150 g

Lyle’s Golden Syrup

1 tbsp
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Sugar

112 g

Vanilla extract

1 / 2 tsp

Large eggs


Bramley cooking apples


Lemon juice

1 squeeze



Unsalted butter

350 g
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

450 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g

Double cream

100 ml

Vanilla extract

1 tsp

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40g Tate & Lyle Golden Caster Sugar
375g Self Raising Flour
1 tsp. Baking Powder
75g Unsalted Butter
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1 egg
170ml milk of choice


5 tbsp Tate & Lyle Icing Sugar
2/3  tsp lemon Juice.
Zest of 1 lemon.


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3 Tbsp. Tate & Lyle Icing Sugar for dusting
500g Block Puff pastry
60g Flaked Almonds

Custard Filling.

140g Tate & Lyle Pure Cane Caster Sugar.
750ml Whole Milk
250ml Double cream
1/2 Vanilla pod Halved lengthways seeds removed
90g Corn flour
25g Custard Powder
3 medium Egg Yolks
1 Gelatine Leaf


Heat the oven to 200c/180fan/Gas6.

Divide the pastry into two and roll out half on baking parchment to 25x 25cm. Scatter over half of the almonds pressing them gently into the pastry and then sprinkle with Tate & Lyle Icing Sugar. Cover with another layer of baking parchment and another baking tray and on this place a weighted object like a square casserole dish filled with baking beans, to keep the pastry flat. 

Bake for 30/35 minutes until a crispy golden brown.

Remove from the oven take off the baking weights remove the parchment and allow to cool. Repeat the process with the other half of the pastry. Allow both to cool completely.

Put the gelatine in a bowl of cold water to soften.

Mix the corn flour with the custard powder and approx. 6 tbsps. of the milk, add to the pan with the rest of the milk, the vanilla pod and seeds, Tate & Lyle Pure Cane Caster Sugar, cream, whisk over a low heat to ensure no lumps appear, after a couple of minutes whisk in the egg yolks and keep heating until the mix is thick and smooth. Remove the vanilla pod and  gelatine form the water and whisk into the custard and heat for a further minute.

Line the base and sides of a 20cm square cake tin with baking parchment. Trim one square of pastry to fit in the tin almond side down.

Spread over the custard evenly. Trim the other square into eight rectangles and sit them on the custard almond side up. Gently press down onto the custard. And chill overnight.

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200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon

For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)


Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well! 
Grease your savarin or bundt cake tin well and spoon in the mixture.
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Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
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