Preheat the oven to 180°C and place cupcake papers in a muffin tin.
Combine all the ingredients in a large bowl and beat until the batter is smooth.
Divide the batter between the cupcake cups and bake for 15-20 minutes until golden and a toothpick inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes in the tin before placing on a cooling rack to cool completely.
For the frosting, beat the butter until pale and fluffy. Beat in the icing sugar and mix for 5 minutes.
Add the vanilla extract and spices and mix.
Add the milk slowly whilst mixing until you have reached the desired consistency.
Pipe the icing onto the cupcakes.
For the toffee apples, combine the sugar, water and glucose in a small saucepan and heat slowly. Stir until the sugar is dissolved and then allow it to come to a gentle simmer.
Simmer until the sugar becomes an amber colour. Swirl the saucepan to ensure the mixture doesn’t burn.
When the sugar is thick and amber coloured, place the apples on kebab sticks and dip into the sugar. Slowly lift the apples out of the sugar allowing a ‘point’ to form.
Place the toffee apples on top of the cupcakes and add a sprinkling of ground cinnamon.
Reprinted with permission of Simply Delicious.
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