Apple crumble cupcakes

Apple crumble cupcakes
  • Serves icon Makes 12
  • Time icon Hands-on time 20 min, plus cooling, oven time 25 min

Bring Britain’s best pud to the cupcake format with these apple-studded cupcakes topped with warming custard buttercream, and an oat crumble topping. The crunchy element is oh-so satisfying, and they make an awesome autumn bake.

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Nutrition: per serving

Calories
470kcals
Fat
24.5g (14.8g saturated)
Protein
5.1g
Carbohydrates
56.3g (35g sugars)
Fibre
1.7g
Salt
0.3g
Calories
470kcals
Fat
24.5g (14.8g saturated)
Protein
5.1g
Carbohydrates
56.3g (35g sugars)
Fibre
1.7g
Salt
0.3g

Ingredients

  • 160g unsalted butter, softened
  • 80g caster sugar
  • 80g light brown sugar
  • 3 medium free-range eggs, beaten
  • 160g self-raising flour
  • ½ tsp ground cinnamon
  • 2 apples, peeled, cored and finely diced

For the crumble

  • 30g plain flour
  • 15g porridge oats
  • 20g unsalted butter, chilled and chopped
  • 15g light brown sugar
  • ¼ tsp sea salt flakes

For the buttercream

  • 90g unsalted butter, softened
  • 175g icing sugar
  • 1 tbsp instant custard powder (optional)
  • 1 tsp vanilla bean paste
  • 1 tbsp whole milk

Specialist kit

  • 12-hole cupcake tin

Method

  1. Heat the oven to 160°C fan/gas 4. To make the crumble mixture, put all the ingredients in a bowl and use your fingers to rub everything together until you get a clumpy, sandy mixture. Scatter over a small baking dish.
  2. In a large mixing bowl, beat the butter and both sugars together until pale and creamy. Beat in the eggs, then fold in the flour and cinnamon with a pinch of salt. Fold through the chopped apple.
  3. Line your cupcake tin with cases then spoon the batter into them. Bake in the oven for 20-25 minutes until a skewer inserted into the centre comes out clean. At the same time you put the cupcakes in the oven, add the crumble mixture too and bake for 10 minutes, then leave to cool.
  4. While you wait, make the buttercream by beating the butter, icing sugar, custard powder (if using) and vanilla paste until smooth. Add the milk to loosen.
  5. Once the cupcakes are cool, pipe or spoon the buttercream over the top, creating a little well in the centre. Sprinkle the crumble into the well.

Recipe By

Tom Shingler

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