1. 1

   Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.

   
   
2. 2

   Cream the butter and sugar together – the mixture won’t go as pale and creamy as usual due to the coarse grain of the sugar. Stir in the eggs. followed by the chopped apple. Sift in the flour and baking powder.

   
   
3. 3

   Divide the mixture between the paper cases and bake the cakes in the preheated oven for 20 minutes until the tops feel springy to the touch. Remove the cupcakes and leave to cool on a wire rack.

   
   
4. 4

   To make the coating, place the toffees in a pan with seven tablespoons of milk and warm gently over a low heat. Stir constantly to make a smooth toffee topping, adding more milk if needed.

   
   
5. 5

   Slowly pour the topping over the cakes to coat them thickly. Push a lolly stick into each cake.

   
   

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