There’s something about Halloween that awakens the inner child. Fancy dress, imaginations running rampant, mass sugar consumption — it’s so good to be 12 again. No one can deny the childish, giddy feelings that the lead-up to the scariest day of the year brings, and the free rein to eat sugar like there’s no tomorrow (even though we know what calories are now). The little girl inside of me is thinking fondly of the caramel apples we used to make growing up, and it’s with a nod to those sweet memories that I came up with this simple little recipe for Caramel Apple Cupcakes.

Caramel Apple Cupcakes

(makes around 12)

Ingredients

A few apples (I use 4 or 5 small ones)

2 tbsp dark brown sugar

125g butter, softened

125g caster sugar

2 eggs

150g plain flour

¼ tsp baking powder

For the icing:

80g butter, softened

175g icing sugar,sifted

A few tablespoons of caramel, to taste (tinned or homemade)

Method

• Preheat the oven to 180°C. Put some fun bun cases into a 12-hole tin.
• Peel the apples and chop into little pieces, placing them in a bowl. Add in dark brown sugar and 1 tbsp of water, mixing so that the apple pieces are nicely coated.
• Spoon a layer of apple into the bun cases, enough to cover the bottom. The apple dissolves into a lovely sweet layer at the bottom of the buns, with the brown sugar adding a hint of caramel flavour.
• Cream the butter in a separate bowl with a wooden spoon or electric mixer until soft. Add sugar and beat until light and fluffy.
• Divide mixture between paper cases and bake for 7-10 minutes, until risen and golden. When cooked, the centre of each bun should be springy to touch. Cool the buns on a wire rack before icing them.

Caramel Icing:

• Cream the butter in a bowl until very soft. Gradually add the icing sugar and beat to form a light buttercream mixture.
• Add in the decadent caramel, starting with around 2 tbsp. Stir into the icing, and adjust to taste, being careful to maintain the light texture.
• Ice the buns with a piping bag (sold in Tiger).If you don’t have a piping bag just spread the icing with a knife.

To decorate, thinly slice an apple and bake in the oven until crispy, before placing artfully on the icing. Or just drizzle any extra caramel you have on top — easy.