CARAMEL APPLE & WALNUT

Following the basic cupcake recipe, replace vanilla extract with 1 tbsp golden syrup and replace caster sugar with brown sugar. Add ½ cup coarsely chopped walnuts and 1 small peeled, cored and finely grated apple. Replace buttercream with a 380g can caramel top’n’fill and sprinkle with extra chopped walnuts.