Step 1

Preheat your oven to 180ºc/160ºfan and line a 12 hole muffin tray with muffin cases or put 12 baking cups onto a flat tray!

Step 2

Peel and core the apples, cube the apples into about 1cm (small) pieces.

Step 3

Put the apples into a bowl, and cover with the 25g of dark brown soft sugar. Mix it up so all the apple pieces are covered and leave to the side.

Step 4

Beat together the unsalted butter/stork and the dark brown soft sugar until light and fluffy.

Step 5

Add in the self raising flour, eggs, and vanilla extract and beat until smooth.

Step 6

Fold the apple mixture into the cake mix and spoon into your cupcake cases.

Step 7

Bake the cupcakes in the oven for 20-24 minutes, or until baked.

Step 8

Once baked, transfer to a rack to cool completely.

Step 9

Beat the room temperature unsalted butter for a few minutes until really light and supple.

Step 10

Add in the icing sugar and beat fully.

Step 11

Add the toffee sauce into the mixture and mix for 5 minutes until really light and fluffy.

Step 12

Using a 2D Closed Star Piping Tip, pipe the buttercream onto the cupcakes.

Step 13

Drizzle on the toffee sauce, and add a piece of dried apple per cupcake.