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Apple Cinnamon Tarte Tatin Cupcakes wth Caramel Drizzle

A Tarte Tatin is a French upside-down apple tart.

These gourmet cupcakes double up as a scrumptious posh desert…just remove the cupcake papers!

Makes 16 cupcakes


250g plain flour

2 teaspoons baking powder

1 teaspoon salt

100g light brown sugar

125g butter

2 beaten eggs

120 ml milk

1 teaspoon vanilla extract

Caramelized Apples

65g butter

4 apples, peeled, cored and cut each apple into 16 pieces

4 tablespoons of sugar

Caramel Drizzle

65g butter

50g light brown sugar

25g icing sugar

1 teaspoon vanilla extract

1 tablespoon milk

1. Mix the flour, baking powder, salt and sugar then add all of the other ingredients and beat with a wooden spoon until smooth

2. Spoon mixture into cupcake papers (nesting in a cupcake tin) to about 2/3rds full

3. Bake for 20 mins at 180c/350F, then allow to cool

4. To caramelize the apples: melt the butter in a large pan and place half of the apples in, once golden turn over to brown on the other   side. Repeat with the other half of the apples. Put all of the apples back in the pan and add the sugar, allow the sugar to dissolve completely and remove from the pan to cool.

5. Arrange 4 slices of apple on each cupcake as prettily as you can

6. For the caramel drizzle: melt the butter on a low heat, add the sugar and allow to melt for a few minutes. Remove from the heat and whisk in the sieved icing sugar. vanilla and milk. Dribble about a tablespoon of caramel over each cupcake.


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