Great British Bake Off Special: Apple Crumble Cupcakes

• Total Time: 40 min

Serves: 12

Category: Dessert,Cakes

Ingredients

For the cupcakes
• 113g unsalted butter or margarine
• 150g light brown sugar
• 50g caster sugar
• 2 large eggs
• ½ tsp vanilla extract
• 2 medium sized apples
• 210g plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 ½ tsp ground cinnamon
• Pinch ground cloves
• 80ml milk (be sure to measure this correctly, using a measuring jug)

For the crumble

• 3 tbsp unsalted butter
• ½ cup rolled oats
• ½ cup plain flour
• ¼ cup caster sugar

For the frosting

• 226g unsalted butter
• 240g icing sugar
• 70g custard powder
• 1 tsp vanilla extract
• 1-2 tbsp milk
• 6 thin slices apple
• Cinnamon for garnish

Method

1. Preheat your oven to 180°C and line your cupcake tray with liners. Line your baking tray with greaseproof paper.
2. To make the crumble topping, you’ll need to pop the butter, oats, flour and sugar into a medium sized bowl. Rub the mixture between your fingers until you have a lumpy texture.
3. Next, put half of the crumble mixture into your baking tray and put in the oven for 10-15 minutes. After about five minutes, give them a stir and return to the oven.
4. To make the cupcakes, place your butter and sugars into a large bowl and beat until fluffy. Add in the eggs and vanilla extract and mix well.
5. Get another medium sized bowl and add the apple chunks, baking powder and spices. Stir until the apple chunks are completely coated in flour.
6. Tip the apple mixture into the egg mixture and add the milk. Mix until there are no lumps of flour.
7. Next, divide the cupcake batter between the liners, until they’re all about ? full. Sprinkle around 1 tsp of the crumble topping onto the top of each cupcake.
8. Place cupcakes in the oven for 18-22 minutes, until risen and golden. An inserted skewer should come out clean when they are ready.
9. Transfer to a wire rack and leave to cool completely.
10. Once cool, place the butter into a large bowl and beat until fluffy. Gradually add the icing sugar, custard powder and vanilla extract and beat until well mixed.
11. Add the milk 1 tbsp at a time until you have a thick and creamy frosting.
12. Using a half full piping bag, place a swirl of frosting onto each cupcake.
13. Sprinkle some baked crumbles onto each cupcake and garnish with an apple slice.
14. Keep your cupcakes in the fridge in an airtight container for three days. Serve them at room temperature. Serve in baking cases for extra fabulousness!

Image credit and original recipe at: Annie’s Noms