Squeeze the lemon juice into a small mixing bowl.

Peel, core and dice the apples up. Adding to the lemon juice as soon as each apple has been cut. Toss to coat.

Heat the sugar and butter in a frying pan until melted and add the apple pieces. Stir together to coat. Cook for 10 minutes on a medium-high heat until the apple has softened and just turning golden. Remove from the heat and allow cool.

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F

Line a 12 hole regular muffin tin with large cupcake cases.

Sift together the gluten-free flour, bicarbonate of soda, baking powder, salt and spices in a large bowl and set aside.

Cream the butter and sugar in a large bowl (or stand mixer) using an electric hand mixer on medium for 2-3 minutes until light and fluffy.

Add the eggs one at a time to the creamed butter and sugar and mix in well.

Stir in the vanilla.

Add the flour mixture alternately with the sour cream, adding the flour in three additions and the sour cream in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.

Portion out the batter into the cupcake cases so each one is about half full. Spoon in a teaspoon of apple pieces into each one (the rest should be reserved for decorating the cupcakes) and press down gently to sink into the cupcake batter. The cupcakes should be about ⅔ full. Top up with a little more batter if needed.

Bake the cupcakes for 20 minutes, then remove from the oven. Immediately transfer the cupcakes to a wire rack to cool completely before frosting.

Melt the butter in a small/medium saucepan over a low/medium heat.

Whisk in the brown sugar and continue whisking until the sugar has dissolved and the sauce is smooth. It should take about 3-5 minutes.

Pour in the double cream slowly and whisk in to combine.

Once hot (not boiling), stir in the black treacle until melted. Then remove from the heat and allow to cool completely.

Add the butter and icing sugar to a large mixing bowl and beat together using an electric mixer (or a stand mixer) on medium speed for 3-4 minutes until it becomes light, smooth and creamy. Make sure to scrape down the sides of the bowl as needed to ensure everything is well combined.

Add half (120g) of the cooled toffee sauce and the salt. Mix until fully combined.

Pipe the buttercream onto the cupcakes then add a few pieces of the reserved apple to the top of each cupcake. Finish with a drizzle of the toffee sauce.