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Manufacturers of specialist Sugarcraft and Cake decorating products Trade Only

Sticky Toffee Apple Muffins

Using ProGel® & Edible Glitter

Makes 12 Cupcakes
  • 230g plain flour
  • 2 medium eggs
  • 230g dark muscovado sugar
  • 130g softened butter
  • 2tsp baking powder
  • 2tsp ground nutmeg
  • 1tsp ground cinnamon
  • 280g Brambley cooking apples – finely chopped
  • 12 brown tulip cases
Toffee Buttercream
  • 250g softened butter
  • 500g sifted icing sugar
  • 100g soft light brown sugar
  • 100g butter
Mini Toffee Apples
  • 2 large eating apples
  • 225g caster sugar
  • 75ml water
  • 15g butter
  • ½ tsp glucose syrup
  • 4 long skewers (cut into 3 pieces each)
  • Melon baller
  • Edible Glitter*- Red
  • ProGel®*- Red
  • * Rainbow Dust Colour Products
  • Oven temp fan 140c/ 160c/gas3)
  • Cream the sugar and butter together until light and fluffy. Add the eggs and the flour gradually, mix in the spices baking powder and the apples.
  • Place the tulip cases into a deep muffin tin and divide the mixture between the cases. Bake for approx 25-30mins.
  • Leave to cool completely on a cooling rack.
  • To make the buttercream, place the soft brown sugar and 100g of butter into a pan and heat gently until the sugar has dissolved and has started to thicken slightly. Take off the heat and stir so the mix doesn't separate. Leave to cool. Place the remaining butter and sugar into a bowl and combine together slowly and beat until light and fluffy (do this with an electric hand mixer or a food mixer). Beat in the cooled toffee mix.
  • Place the buttercream in a large piping bag and snip off the end, giving an opening of approx 1cm. Pipe a swirl on the top of each muffin. Leave to one side until needed.
  • Fill the sink with cold water ( this will be used to stop the cooking of the toffee later)
  • To make the toffee apples, using the melon baller push out 6 small balls from each apple, place on kitchen roll to take out as much moisture as possible, then push in a stick.
  • Place the sugar and the water into a pan and heat gently until the sugar has dissolved. Add the butter, glucose and a drop of red ProGel®* and boil rapidly until the temp reaches 150c or hard crack stage ( if a drop is placed in a cup of cold water it will form hard brittle threads which will break when bent. At this point place the base of the pan into the sink filled with cold water.
  • Dip each apple into the toffee and place on a piece of greaseproof paper until set, then place on the top of the muffin drizzling over a little extra toffee and sprinkle with edible glitter*.
  • Please note - for best results make the toffee apples within 1 hour of eating.