Caramel cupcakes

Preheat the oven to 170°C / gas 5. Line a 12-hole muffin tin with paper cases.

Mix the unsalted butter and 175g caster sugar in a bowl with an electric hand whisk or until light and creamy. Gradually mix in the eggs then add the flour and milk. Mix until the mixture is light and fluffy. Set to one side.

Cut the apple into small cubes. Fold the fudge chunks, 3 tablespoons of caramel and the apple cubes into the mixture. Divide between the paper cases and transfer to the oven to bake for 20-25 minutes until golden. Remove to a wire rack and leave to cool.While the cupcakes are cooling, reduce the oven to 140°C, gas 3.  Bake in the oven for 30 minutes until golden. Set aside to cool.

To make the icing, put the salted butter into a bowl and whisk until light and creamy. A little at a time add the icing sugar and the rest of the caramel and whisk until it well combined and thickened. Using a large star nozzle, pipe the icing on to the cupcakes. 

We tried this as a gluten free recipe and it works really well, just substitute the flour with a gluten free alternative and make sure the brand of dulce du leche you use  is also gluten free.