Homemade Caramel Apple Cupcakes

Line your muffin tin with cupcake cases and preheat your oven to 170°C

Zest and juice the lemon and then cube the butter for the caramel and buttercream, allowing it to reach room temperature.

Fit the whisk tool to the processor bowl and then add in the melted butter for the cupcakes, as well as the light brown sugar and caster sugar. You can weigh directly in the bowl by pressing the ‘ON/ZERO’ button.

Select speed 2 and mix for 3 minutes until light and fluffy.

In a measuring jug combine the eggs, milk, lemon zest, lemon juice, vanilla.

Select speed 2 and as the processor is running, add the contents of the jug into the feed tube until the mixture has combined.

Sieve the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice, nutmeg and salt into a large mixing bowl and stir to thoroughly combine.

Transfer the contents of the processor bowl into the large mixing bowl and use a spatula to fold the mixture until just combined.

Fit the coarse grating plate to the food processor bowl. Peel, de-core and halve the apples, select speed 4 and push the apples down the feed tube, using the pusher. Transfer the grated apple to the large mixing bowl and fold into the batter until combined.