makes 24 mini or 12 normal size cupcakes
For the batter:
3/4 cup of Flour
1/4 Cup grated Hazelnuts
1 Pinch of Salt
2 Tsp of Baking powder
1/4 Cup of milk
1 cup of brown sugar
1/2 cup of vegetable oil or butter
1/4 cup brown sugar
1/4 cup water
one piece of butter (Tbsp. Size)
medium soft Caramel pieces
Preheat the oven to 400F/200°C
Mix the Flour, Hazelnuts, Salt, Baking Powder, Milk, Egg, Sugar and Oil. Stir it for a while until you reach a smooth mixture.
Then prepare the Apples. Peel the apples and cut them in little pieces. Put them with the Sugar and Water in a pot and heat it up. When the water is almost evaporated, add the butter and cook the soft apple pieces in the butter for about 5 minutes.
Mix the apples, with the caramel pieces and the batter.
Fill the Mini Cupcake cups 2/3 with the batter.
Bake the Mini’s for 15 minutes, the big ones for 20-23 minutes
Let them cool off before you frost them.
1 cup of Butter
1/4 cup caster sugar
2 Tbsp. Caramel Cream (I took Lotus Speculoos Cream)
4 Tbsp. Caramel pieces
Mix the Butter, Caster Sugar and Caramel Cream well until you have a smooth mixture. Then add the Caramel pieces to it, stir one more time. Frost the Cupcakes.