I preheated the oven to 160°c and got started on making my toffee. I added brown sugar to a pan and melted it down on a medium heat, stirring continuously. I then added a bit of butter before lining a tub with greaseproof paper and pouring in the mixture. I then popped this into the freezer.
I then peeled and grated 2 Bramley apples and put to one side. I added 225g of butter, 225g of light brown sugar, a pinch of salt and a teaspoon of vanilla extract to a bowl and mixed until light and fluffy.
I lightly beat 4 medium eggs in a jug before slowly adding them to the mixture. I then sifted in 240g of self raising flour and folded it in until it was all combined. I then folded in the grated apple and popped the mixture into the cupcake cases and baked for 25 minutes until golden brown.
I then got started on the frosting. I beat 250g of cream cheese until soft, then in a separate bowl mixed 250g of butter and 625g of sifted icing sugar. I then added the cream cheese and placed the mixture into the fridge to chill until it was firm enough to pipe.
I put the frosting in a piping bag and iced each cake. Then I grated the toffee I made earlier, which was now nicely frozen, over the top and decorated with some cute Halloween sugar decorations.
I was really happy with the way these looked and tasted!