Apple crumble has always been something my mums made for everyone who has ever had dinner at our house.
We are lucky enough to have a lovely apple tree in our garden. And it was when we were picking some apples this week that I decided that I obviously had to try making Apple Crumble Cupcakes.
I personally don’t love crumble, its just never been for me. But I do like the fruit of crumble and I also love a cupcake so it makes absolute sense to me to combine the two!
Don’t forget you can order all your favourite baked goods from Betty’s Bakes. We do have a menu of our standard bakes but all orders can be completely customised to whatever flavour or design you might wish to have. Contact us on any of the links below:
|Prep time: 40 minutes||Cook time: 35 minutes|
|Serves: 12||Category: Cupcake|
For the apple filling:
- 2 Medium apples
- 30g Light brown sugar
- 1/2tsp Cinnamon
- 1/4tsp Mixed spice
- 1 tsp Cornflour *
For the crumble topping:
- 20g Butter
- 15g Light brown sugar
- 35g Gluten-free Plain Flour
- 1/4tsp Cinnamon
For the cupcakes:
- 175g Butter
- 175g Light brown sugar
- 3 Eggs
- 175g Gluten-free Self-raising Flour
- 1/2tsp Cinnamon
- 1/4tsp Mixed Spice
- 150g Butter
- 300g Icing Sugar
- 1 tsp Cinnamon
- To make the apple filling, peel and chop the apples into small chunks. Add to a pan with light brown sugar, cornflour, cinnamon and mixed spices on a low heat. Cook the apples for between 10-15 minutes until soft.
- To make the crumble, pre-heat the oven to 180C Fan/200C/Gas Mark 5 and line a baking tray.
- Put all the crumble ingredients into a bowl and rub the butter into the dry ingredients until it resembles breadcrumbs.
- Then spread it out onto the baking tray and bake for between 10-15 minutes until it is golden and feels firm to touch.
- For the cupcakes, pre-heat oven to 160C Fan/180C/Gas Mark 4 and line a cupcake tray with cupcake cases.
- Mix together the butter and sugar (I use my kitchen aid stand mixer to do this) until smooth.
- Add the eggs one at a time and mix each in well.
- Gently whisk in the flour, cinnamon and mixed spice.
- Divide the mixture between the cupcake cases and bake for between 18-25 minutes or until they are golden brown and a skewer comes out clean.
- Leave the cupcakes to cool completely. Using a cupcake corer or a knife to make a hole in the middle of each cake.
- Fill the holes with the apple filling.
- To make the buttercream mix together the butter, icing sugar and cinnamon until smooth (again I do this with my kitchen aid mixer).
- Pipe the buttercream onto each cupcake (I used the Finch bakery #348 nozzle).
- Sprinkle the crumble over the cupcakes (if not intending on eating the cupcakes immediately then it is best to wait to add the sprinkles as they will go soft after being in contact with the buttercream for some time).
- *Cornflour is often gluten free but not all brands of cornflour are gluten free. This is something to check on the packaging of the cornflour when purchasing it.
- These cupcakes will keep for up to 5 days in an airtight container.
- If desired you could add some more of the apple filling to the top of the buttercream but I have not done that this time.
- If you like your buttercream to be SUPER white then a top tip I have discovered is to whip the buttercream on a high speed for about 5 minutes. This works for me with the kitchen aid stand mixer I use but I have not tried it with another mixer.