In a heavy bottomed saucepan, add the apples, sugar, butter, cinnamon, vanilla, brandy and water.

Gently heat for about 20 minutes, stirring occasionally, until the apples have formed a chunky puree. Do not boil the mixture.

Remove the mixture from the heat, and allow to cool.

Preheat oven to 180C or 160C (fan).

In a large bowl or stand mixer, cream the butter and sugar until pale and fluffy.

Add the egg, and beat until well combined.

Add the apple sauce, gently mix until well combined.

Sieve the flour, cinnamon, mixed space and baking powder and gently fold in the mixture.

Line a deep muffin tray with 12 cupcake cases.

Use an ice cream scoop to divide the mixture the cupcake cases, approximately 1 scoop per case.

Bake for 18 minutes, until golden brown or a toothpick inserted comes out clean.

Leave to cool on a wire rack.

When cooled, using an apple corer, core each cupcake and fill with the Dulce de Leche.

To make the caramel sauce, in a small saucepan gently heat the toffees and the double cream, stirring continuously until the toffee have melted.

Remove the mixture from the heat, and allow to cool.

To a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar, and beat until smooth.

Add the remaining icing sugar and 2 tbsp of the cool caramel sauce. Beat until smooth.

If the buttercream is too stiff, add a tbsp of whole milk and beat until smooth.

Fill a piping bag fitted with a 1cm plain/smooth nozzle with the caramel buttercream.

Pipe the buttercream onto the cupcakes in a swirl shape and drizzle with the remaining caramel sauce.

To finish the cupcakes, top with an apple crisp. To make the apple crisps, core an apple and thinly slice. Lay the apple slices on a baking sheet lined with baking parchment. Dust the apple slices with cinnamon and bake at 180C for 40 minutes, flipping the slices half way through. These could be baked at the same time as the cupcakes.