Apple Crumble Cupcakes
Ingredients
Scale
- 2 Apples (medium sized, regular eating apples)
- 30 g Light brown soft sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Mixed spice
- 1 tsp Cornflour ((cornstarch))
- 10 g Butter (unsalted)
- 8 g Light brown soft sugar
- 17 g Plain flour
- 1/8 tsp Cinnamon
- 175 g Butter or baking spread (softened, unsalted)
- 175 g Light brown soft sugar
- 3 Eggs (large)
- 175 g Self raising flour
- 1/2 tsp Cinnamon
- 1/4 tsp Mixed spice
- 175 g Butter (softened, unsalted)
- 350 g Icing sugar
- 1 1/2 tsp Cinnamon
- 2–3 tbsp Milk
Instructions
- To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together
- Cover with a pan lid, and cook the apple for 10-15 minutes until soft
- Remove from the heat and leave to cool completely
- To make the crumble, pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper
- Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
- Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
- Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
- For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
- Add the eggs and whisk well
- Then gently whisk in the self raising flour, cinnamon and mixed spice
- Divide the mixture between the 12 cupcake cases
- Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with the apple filling
- Make the buttercream by mixing the butter on it's own for a few minutes, then add the cinnamon, icing sugar and milk, and mix until smooth. For best results use an electric hand mixer or a stand mixer with the paddle attachment. If the buttercream is too stiff you can add a little more milk
- Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle (I used an Ateco 829 nozzle). Or spread on with a spoon
- Add the rest of the apple filling to the top of each of the cupcakes
- Sprinkle the crumble over the top – or wait and do this later if not serving immediately as it will go softer from being in contact with the buttercream after a little while
- Store in an airtight container in a cool place, eat leftovers within 3 days
Find it online: https://www.receipster.com/apple-crumble-cupcakes/