Recipe: Cider Cupcakes with Toffee Frosting

I think most of you know by now that I am a massive foodie. Give me a foodie event to go to and I’ll be there, camera (and Chris’ cash!) in hand. So when Expedia contacted me to tell me about their Food Map that they have created and whether I wanted to create a recipe to coincide with a foodie event going on I said “Absolutely, yes please!”.

June is hosting some great food events around the UK (make sure to check out the map to find events near you!), but this post is paying homage to Sausage & Cider Festival taking place in Northampton on the 24th & 25th June.

Coming up with a cider recipe that was sweet, rather than savoury, took me a while, but when I came up with the idea for these cupcakes, I knew it had to be a winner.. and something a little bit different! 

So, I know what you’re thinking… cider in a cake?! Yes, it sounds…interesting, but I can promise you they taste delicious – and they went down a treat in the office! These cupcakes are sweet, summery delights that would be ideal for a summer garden party, a picnic, or a BBQ! The cider in the cake mix makes for a deliciously moist sponge cake and the toffee frosting is sweet and indulgent.

When picking a cider to use opt for a vintage apple cider, or something similar. This will give the scrumptious apple taste that you want that compliments the toffee flavouring in the frosting so well. You only need a small amount, so opt for quality over quantity and your taste buds will thank you.

If you’re not a fan of cider then don’t panic! These cupcakes don’t have the distinct ‘cider’ taste that may remind you of one too many drunken nights. Instead think of a subtle apple cider taste, mixed with cinnamon and other yummy spices. 

Cider Cupcakes with Toffee Frosting 

Makes 12 cupcakes 

For the cupcakes:

175g butter or margarine

2 eggs

100g caster sugar

75g soft light brown sugar 

100g self raising flour 

1 tsp baking powder

1 tsp ground cinnamon 

1 tsp vanilla extract 

200ml apple cider  

For the frosting:

140g unsalted butter, at room temperature 

400g icing sugar 

4 tbsp toffee sauce 

1. Preheat the oven to 180 degrees and line a cupcake or shallow muffin tray with cupcake cases 

2. Put the butter, eggs, both sugars, sieved flour, baking powder, cinnamon and vanilla extract in a food mixer and mix together. Whilst being mixed pour in the cider and continue to mix until well combined. 

(Alternatively if you don't have a food mixer, then beat together the butter, eggs & sugar with an electric whisk until light and fluffy, sieve in the flour, baking powder, cinnamon and vanilla extract and fold the mixture together. Pour in the cider and stir gently until everything is well combined.)

3. Fill the cupcake cases until they are about 3/4 full. Then place in the preheated oven for 20-25 minutes until golden and cooked through. 

4. Leave to cool for around 15 minutes in the tray until transferring to a wire rack to cool completely. 

5. To make the frosting, whisk together the butter, icing sugar and 2 tbsp of toffee sauce. Pipe the frosting on the cooled cupcakes. 

6. Melt the rest of the toffee sauce in the microwave for around 20 seconds and then drip onto the frosting to decorate. 

This recipe was commissioned by Expedia, all opinions are my own