Step 1

To prepare the salted caramel sauce, place the granulated sugar in a large saucepan over a medium high heat.

Step 2

Using the handle of a wooden spoon, draw small circles in the sugar, so that the sugar keeps moving across the pan.

Step 3

Eventually the sugar will start to melt and turn brown.

Step 4

When the sugar is a nice caramel golden colour (take care not to overcook or it will burn!) add the butter and stir for a few minutes until it has melted and is well combined with the sugar.

Step 5

Slowly pour in the double cream, stirring constantly, and allow to boil for a minute or two, until it thickens up nicely.

Step 6

Sprinkle over the salt and stir well. Set aside to cool until room temperature. Leftovers can be kept for up to two weeks if stored covered in the fridge.

Step 7

To prepare the cupcakes, place the chopped apple in a small saucepan with the water and granulated sugar.

Step 8

Bring to a simmer and cook the apples until they begin to soften, but still retain some of their texture.

Step 9

Add the salted caramel and combine well. When the apples have softened, mash with a potato masher or back of a spoon. Set aside to cool.

Step 10

Preheat your oven to 180 C/ 160 C fan/ 350 F. Line a 12 hole muffin tin with large American size cupcake cases.

Step 11

Cream the butter and sugar together until light and fluffy, and then add the eggs, one at a time, with a spoonful of the flour.

Step 12

Add the vanilla and sift over the dry ingredients, combining well.

Step 13

Fold in the cooled, chopped apple mixture and spoon into the prepared baking cases.

Step 14

Bake for 30-35 minutes until golden and springy to the touch. Cool on a wire rack.

Step 15

To prepare the frosting, gently mix the cream cheese, sieved icing sugar and double cream together.

Step 16

Spread the frosting over the cupcakes and drizzle with salted caramel sauce.