Angie's spiced apple crumble cupcakes
Here Angie Pettengell combines two of our favourite sweet treats - apple crumble and cupcakes!
Ingredients :
150g unsalted butter, softened150g muscavado brown sugar150g self raising flour3 eggs1 ½ tsp cinnamon3 medium sized granny smith apples, peeled, cored and finely diced3 tbsp brown sugarZest and juice of ½ lemon1 tsp vanilla extract
For the custard topping
140g icing sugar80g unsalted butter4 tsp custard powder2 tsp hot waterFew drops of vanilla extract
For the crumble topping
10g butter10g sugar20g self raising flour20g porridge oats
Method:
Preheat the oven to 190C, 375°F, Gas Mark 5. Line a baking tray with the cupcake cases.
Place the apples into a pan with the 3 tbsp brown sugar, lemon zest and juice and the vanilla extract.
Bring to the boil and then reduce the heat and simmer until the apples are soft. Take a third out and leave to cool to one side. Mash the rest of the apples and set aside to cool. This will be used to go on top of the baked cupcakes.
Beat the sugar and butter together until they are light and fluffy. (about 5 mins on a machine)
Sift the flour and spices together.
Add the egg to the butter and sugar one at a time. After you have added an egg, add a third of the dry ingredients and beat. Continue doing this until all of the ingredients are combined.
Slowly fold in the cooled apple until evenly distributed.
Divide the batter equally between the 12 cases, using an ice cream scoop. Bake in the preheated oven for around 15 mins. Different ovens may vary the baking times.
When cooked, leave to cool in the tins for at least 10 mins and then remove from the tin and put onto a wire rack to fully cool.
To make the crumble, rub the flour, oats and butter together until it resembles breadcrumbs. Add the sugar and mix together.
Place onto a tray and toast under a grill for about 10 mins. Make sure that you turn the mix so that it will cook evenly. When it is a golden colour, remove and leave to cool.
Make the custard topping by beating the icing sugar, butter and custard powder until nice and smooth and incorporated. Mix the vanilla extract with the hot water and slowly beat into the mix.
To assemble the cupcakes, pipe a swirl of icing around the edge of the cake and place some of the remaining mashed apples into the centre. Sprinkle the crumble mix on top... enjoy!
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