It’s definitely getting colder as the days go on but we haven’t quite reached ‘batten down the hatches, all food must be hot including puddings’ weather, so these apple crumble cupcakes are a nice seasonal compromise, delicious with a cup of tea. They are quite messy though so I’d recommend eating them with a fork and a plate!
If you like cake, apples, cinnamon and biscuity crumble, these are definitely for you, and the apple helps to keep them moister than your average cupcake for a good few days after you bake them. If you’re not a fan of the sweetness of traditional butter icing, you might be converted by these guys, as the tart apples and almost savoury crumble temper the icing sugar’s sweetness. Anyway, try them! They are a little bit of a time investment due to the number of stages involved, but on the bright side they are very quick to decorate!
- 2 bramley apples
- 55g light brown sugar
- 1/2 tsp cinnamon
- 175g soft salted butter
- 175g caster sugar
- 2 eggs
- 3 tbsp milk
- 175g self-raising flour
- 150g salted butter
- 300g icing sugar
- 1 tsp cinnamon
- 25g salted butter
- 25g light brown sugar
- 50g plain flour
- 1/2 tsp cinnamon
- Start by peeling the apples and cutting them up into cubes. Bramleys have a habit of turning brown relatively quickly once they hit the air but don't worry too much about this as they are going to be cooked in lots of brown sugar and cinnamon anyway.
- Toss the apples in the sugar and cinnamon and then put into a smallish saucepan over a medium heat, stirring every now and then until they have become tender and syrupy, but take them off the heat before they lose their shape entirely and allow to cool.
- Once cool, set out 12 cake cases into a muffin tin and spoon a couple of tablsepoonfuls of apple mixture into the base of each one - you really just want a single even layer in each. Any leftovers will be used later so no panic to use it all up.
- Now make the cake batter by whipping up the butter on its own before adding the sugar for another whisk, followed by the eggs and finally the flour and milk. As usual, whisk as much as you like (in fact, the longer the better) up to and including the addition of the eggs, but only whisk in the flour and milk until they are just combined with everything else. Spoon the finished batter into the cupcake cases on top of the apple, to come just underneath the top of the cases. If you have too much batter, you can always fill more cases after the initial 12 have baked.
- Bake in the oven at 160c fan for 15 minutes or so, or until risen, golden and springy to the touch, then remove from the oven to cool.
- While those are baking, you can get to work on the icing and crumble. For the icing, combine all the ingredients together and whisk together in a bowl, adding in any leftover apples you have. If there aren't any, cinnamon icing is just as good, but if you have any leftover apple mixture it'll add a little more interest.
- When the cakes are cool, remove from the tray and spread with a relatively thin but even layer of the icing. It's up to you how much you want to use, but if you go too thick the end result could be a little too sweet and cloying. If the cakes are a little greasy in the tin, place them all on kitchen towel as you're icing them to soak up the excess.
- In another bowl, rub together the butter, sugar, flour and cinnamon to make your crumble mixture - the mixture should resemble largeish breadcrumbs of varying sizes.
- Spread this out on a baking tray and put in the oven until the crumble is golden and toasty.
- Let that cool and then sprinkle over the iced cakes.
- And voila, you have a batch of delicious autumnal goodness to share with whoever you like, or keep all for yourself.