Apple Crumble Cupcakes

Baking is something that I love to do, but very rarely get time to do. So today I set aside some time with my boyfriend to make some cupcakes. I found this recipe here and it sounded and looked amazing so we thought we’d give it a go!

This is a copy of the recipe if you want to give a go yourself! You will use the cinnamon and vanilla extract more than once so make sure you have more than advised.

Ingredients: 

  • Cupcake Ingredients:
  • 2 Eggs
  • 230g Plain Flour
  • 155g Sugar
  • 125g Unsalted Butter at Room Temperature
  • 2 tsps Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
  • Apples
  • Crumble Ingredients:
  • 75g Golden Caster Sugar
  • 100g Salted Chilled Butter
  • 140g Self-Raising Flour
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon
  • Icing Ingredients:
  • 1tsp Cinnamon
  • 1tsp Vanilla Extract
  • 110g Soft Brown Sugar
  • 250g Unsalted Butter at Room Temperature
  • 400g Icing Sugar
  • 2 tspb Whole Milk

Method: 

Preheat the oven to 170oC.

For the cupcakes:

  • Start by making the apple mixture. Peel, core and then chop the apples into little squares.
  • Place in a large saucepan with enough water to cover them and simmer for 5-7 minutes until soft, and then leave until cool.
  • Cream together butter and caster sugar until light and fluffy.
  • Add the eggs, then vanilla extract until combined.
  • Add the flour, baking powder, cinnamon and salt and gently mix until combined.
  • Carefully fold in the apple mix.
  • Spoon the mixture into a lined cupcake tin.
  • Bake for 15-20 minutes until golden brown.

Next make the crumble topping!

  • In a large bowl, rub together the butter, flour, cinnamon and vanilla until nice and crumbly, and then stir in the sugar.
  • Spread the crumble mix onto a lined baking tray and bake for 5-10 minutes until just golden.

For the icing:

  • Beat together the butter and brown sugar with the cinnamon and vanilla extract, for 5-7 minutes until fully combined and light and fluffy.
  • Add the icing sugar a little bit at a time and continue to beat on a low speed.
  • Add the milk a tablespoon at a time until the icing is light and creamy but stiff enough to hold it’s shape.

Building the cupcakes:

  • Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a star nozzle.
  • Spread a small amount of icing on the top of each cupcake, and add the crumble mixture.
  • Using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake. Top with a small sprinkle of crumble, and enjoy!
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