Toffee apple cupcakes

I hate wasting food more than anything, so I plan what I buy each week according to what meals I’m going to make, but with fruit it can be trickier to get it right, especially with little people around. So here are my top tips for avoiding waste when it comes to fruit:

⁃ Store things like apples and pears in the fridge. It keeps them lovely and crunchy and they last for much longer

⁃ If your fruit is getting on a bit, chop it up and freeze it! Then you can pop into smoothies or use it for baking. This is great if you have toddlers around who take one bite out of something and declare that they don’t want any more 😂 just chop, freeze and use another time!

I created this recipe for toffee apple cupcakes which I love making with any leftover apples (or it works well with pears or bananas too). My kids love them and you can freeze them for upto two months, winning right?

Makes around 10 cupcakes


  • 1 cup ground almonds
  • 1/2 cup buckwheat flour
  • 1 tbsp coconut oil, melted
  • 3 medium apples , cored and cut into quarters
  • 3 tbsp almond milk
  • 1/2 cup maple syrup
  • 1 flax egg
  • For the caramel frosting
    • 1 cup dates
      1/2 cup peanut butter
      1/4 cup almond milk
      2 tbsp coconut oil
      Chopped hazelnuts to serve, optional

    Preheat your oven to 180C. Pop the apples in a food processor and whizz for around a minute until they become a purée. Add the ground almonds and buckwheat flour to a bowl and stir well, then stir in the other ingredients. Spoon into cupcake cases and bake for 25 minutes. Leave to cool before you make the frosting.

    To make the toffee frosting, place the ingredients in a blender or food processor and whizz until they become a smooth caramel. Dollop this on top of the cupcakes, sprinkle with chopped hazelnuts and enjoy!

    Love, Mrs H xx


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