Toffee apple cake pops recipe

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makes: 30
Skill: medium
Prep: 30 min
Cooking: 40 min
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  • These cute toffee apple pops from Royal Wedding cake maker Fiona Cairns are a modern twist on the classic Halloween treat. Surely because they’re smaller it means we can have more than one?

    Ingredients

    • For the cake:
    • 100g unsalted butter, melted and cooled, plus more for the tin
    • 300g self-raising flour
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • 200g light muscovado sugar
    • 3 dessert apples
    • Squeeze of lemon juice
    • 3 eggs, lightly beaten
    • 100ml whole milk
    • 30 lollipop sticks
    • Hundreds and thousands
    • For the buttercream
    • :
    • 175g unsalted butter, softened
    • 225g icing sugar, sifted
    • For the toffee covering
    • :
    • 160g white caster sugar
    • 200ml double cream
    • 1 tsp vanilla extract

    Method

    • Preheat the oven to 170°C/340°F/Gas Mark 3½. Butter a 23cm square cake tin and line the base with baking parchment. In a large bowl, sift together the flour, baking powder and cinnamon and stir in the sugar.

    • Peel, core and finely grate the apples. A lot of excess juice may come from the apples; it is very important to squeeze this out using a tea towel, or you will have a soggy cake! To stop the apple from browning, squeeze over a little lemon juice and combine.

    • Make a well in the centre of the dry ingredients and mix in the grated apples, eggs, melted butter and milk. Stir until just combined, but do not over-mix. Tip into the tin and bake for 35–40 minutes, or until a skewer emerges clean. Stand the tin on a wire rack for a few minutes, then turn out, remove the papers and cool completely.

    • To make the buttercream, in an electric mixer or in a bowl using a hand-held whisk, beat the butter until really pale and fluffy. Add the icing sugar and beat for at least five minutes more.

    • To make the pops, crumble the cake into a large bowl, removing any crusty bits. Mix in enough buttercream to hold the crumbs together. You may not need all the buttercream, but this is the quantity I used. Roll the mixture into about 30 balls. Place the balls on a tray lined with baking parchment and chill for several hours, or overnight.

    • Meanwhile, make the toffee covering. Place the sugar and 60ml water in a small, scrupulously clean, heavy-based pan over a gentle heat. Ensure all the sugar has dissolved, then increase the heat and bring to a boil. Watch all the time until it turns a beautiful golden caramel colour and thickens. Remove from the heat, stand back and add the cream and vanilla. It will splutter and seize, but keep stirring until you have a smooth shiny caramel.

    • Allow to cool for a minute or two. Place each lollypop stick into the caramel, then insert into each cake and dip into the caramel, covering it completely. Place on a tray and return to the fridge to set. Re-shape the pop if it’s cracked slightly. When ready to serve, roll each in a tray of hundreds and thousands to cover.

    Top tip for making Toffee apple cake pops

    These toffee apple cake pops will keep in the fridge for a couple of days, so save time on your party day by making them in advance.

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    (30 ratings)
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