Apple Crumble Cupcakes
Ingredients
For the Apple Filling:
Apples: 2 medium-sized (e.g., Honeycrisp and Granny Smith)
Light Brown Soft Sugar: 30g
Cinnamon: ½ tsp
Mixed Spice: ¼ tsp
Cornflour (Cornstarch): 1 tsp
For the Crumble Topping:
Unsalted Butter: 10g
Light Brown Soft Sugar: 8g
Plain Flour: 17g
Cinnamon: ⅛ tsp
For the Cupcakes:
Butter or Baking Spread (Softened): 175g
Light Brown Soft Sugar: 175g
Eggs: 3 large
Self-Raising Flour: 175g
Cinnamon: ½ tsp
Mixed Spice: ¼ tsp
For the Buttercream:
Butter (Softened): 175g
Icing Sugar: 350g
Cinnamon: 1 ½ tsp
Milk: 2-3 tbsp
Directions
Prepare Apple Filling:
Peel, core, and chop the apples into small chunks.
Combine apples with light brown sugar, cornflour, cinnamon, and mixed spice in a pan on low heat.
Cover and cook for 10-15 minutes until the apples are soft.
Remove from heat and let cool completely.
Make Crumble Topping:
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Mix plain flour, light brown soft sugar, and cinnamon in a bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Spread on the lined baking tray and bake for 10-15 minutes until golden. Let it firm up as it cools.
Bake the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake tin with cases.
Cream together the butter and sugar until smooth.
Add eggs, one at a time, whisking well after each addition.
Gently whisk in the self-raising flour, cinnamon, and mixed spice.
Divide the batter among the cupcake cases and bake for 20-25 minutes or until a skewer comes out clean. Allow to cool completely.
Assemble the Cupcakes:
Once cooled, use a cupcake corer or a knife to hollow out the center of each cupcake.
Fill the holes with the prepared apple filling.
Prepare the Buttercream:
Whip the butter until creamy, then gradually add the icing sugar, cinnamon, and milk until smooth and spreadable.
Pipe or spread the buttercream onto each cupcake.
Add Final Touches:
Top each cupcake with more apple filling and a sprinkle of the baked crumble topping.
Drizzle with caramel sauce for extra flavor and decoration.
Notes
Storage: Store in an airtight container in a cool place, consume within 3 days.
Tips: Use room temperature ingredients for best results. If mixed spice is unavailable, substitute with a pumpkin spice mix.
