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  • Writer's pictureMealsbymiri

Apple Butterscotch Cupcakes (ad)

Updated: Mar 16, 2021

I teamed up with my friends at Nature's Charm to create these buttery, lightly spiced, moist and fluffy cupcakes for the holidays. Does it get any better than that? Yes if you fill them with apple and butterscotch sauce it does! My boyfriend has been convinced that he doesn't like cupcakes for YEARS until he tried these. He ended up finishing off the whole batch in about 3 days (although I did have a couple myself as well). And how he's apparently an avid cupcake-fan. If that doesn't convince you of how good these are then I don't know what will!


Cupcake Base

230g flour

60g sugar

60g brown sugar 2 tsp baking powder

130g Nature's Charm evaporated coconut milk

130g almond milk

1 tsp vanilla

0.5 tsp kosher salt

60g grated apple

50g vegan butter

1 tbsp cinnamon

Apple Butterscotch filling

115g apple

12g plant based butter

1tsp cinnamon

55g Nature's Charm butterscotch sauce

Frosting 90g vegan butter

300g icing sugar

30g Nature's Charm butterscotch sauce

Start by making the cupcake base by creaming the butter and sugars together in a bowl. Add evaporated coconut milk, almond milk and vanilla and whisk until combined. (It's okay if the mix looks a bit weird here, it's just the fat in the butter that's solidified since the mixture is cold! It will look normal once you're all done I promise.) Add the rest of your ingredients and mix well until thoroughly combined. I recommend mixing by hand to avoid over mixing (this might make the cupcakes denser and more chewy), but if you're using an electric whisk just be aware and use a lower speed setting and don't let it run for too long. Scoop the mixture into a cupcake tray lined with muffin liners and bake at 180degrees for approximately 18 min or until you can insert a toothpick into the cupcakes and it comes out clean.

Leave to cool completely on a wire rack.

Finely dice your apple into small cubes and add to a saucepan with butter and cinnamon. Cook until they are tender but not mushy, before adding butterscotch sauce and stirring to combine. Leave to cool.

Use an apple corer or a large boba-straw to remove the core in the middle of your cupcakes. Spoon in your apple mixture until it reaches the top. The left over apple mixture can be used to decorate later so set aside!

In a large bowl add all ingredients for the frosting and whisk until smooth. Add to a piping bag and pipe onto your cupcakes. Alternatively you can just spoon the frosting on too, up to you! Add any left over apple mix and a drizzle of butterscotch sauce on top to decorate. Heat the butterscotch for 4-5 seconds in the microwave to make it drizzle-able.

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