Name: Apple Crumble Cupcakes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium-sized regular eating apples; 30 g light brown soft sugar; 1/2 tsp ground cinnamon; 1/4 tsp mixed spice; 1 tsp cornflour (cornstarch); 10 g unsalted butter; 8 g light brown soft sugar (for the crumble); 17 g plain flour; 1/8 tsp ground cinnamon (for the crumble); 175 g softened unsalted butter (for the cupcake batter); 175 g light brown soft sugar (for the cupcake batter); 3 large eggs; 175 g self-raising flour; 1/2 tsp ground cinnamon (for the cupcake batter); 1/4 tsp mixed spice (for the cupcake batter); 350 g icing sugar; 1 1/2 tsp ground cinnamon (for the buttercream); 2-3 tbsp milk (to adjust the consistency of the buttercream)

Description

A delightful hybrid dessert that marries the flavors of classic apple crumble with fluffy cupcakes, perfect for any occasion.

Ingredients

2 medium-sized regular eating apples
30 g light brown soft sugar
1/2 tsp ground cinnamon
1/4 tsp mixed spice
1 tsp cornflour (cornstarch)
10 g unsalted butter
8 g light brown soft sugar (for the crumble)
17 g plain flour
1/8 tsp ground cinnamon (for the crumble)
175 g softened unsalted butter (for the cupcake batter)
175 g light brown soft sugar (for the cupcake batter)
3 large eggs
175 g self-raising flour
1/2 tsp ground cinnamon (for the cupcake batter)
1/4 tsp mixed spice (for the cupcake batter)
350 g icing sugar
1 1/2 tsp ground cinnamon (for the buttercream)
2-3 tbsp milk (to adjust the consistency of the buttercream)

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Instructions

Peel and core the apples, then chop them into small chunks. In a pan over low heat, combine apples, 30 g light brown sugar, 1 tsp cornflour, 1/2 tsp cinnamon, and 1/4 tsp mixed spice. Cook for 10-15 minutes until soft and then cool.
Prepare the crumble by preheating the oven to 180C (fan) and lining a tray. Combine 17 g plain flour, 8 g light brown sugar, and 1/8 tsp cinnamon. Rub in 10 g unsalted butter until crumbly, spread on tray, and bake for 10-15 minutes until golden.
Preheat the oven to 160C (fan) for the cupcakes. Mix 175 g softened unsalted butter and 175 g light brown sugar until smooth. Beat in 3 large eggs one at a time. Gradually fold in 175 g self-raising flour, 1/2 tsp cinnamon, and 1/4 tsp mixed spice.
Divide the mixture among 12 cupcake cases and bake for 20-25 minutes or until golden. Cool completely.
Coring the cooled cupcakes, fill each with the apple mixture.
For the buttercream, beat 175 g softened butter until fluffy, then add 350 g icing sugar, 1 1/2 tsp cinnamon, and milk until smooth.
Pipe or spread buttercream on each cupcake, top with remaining apple filling, and sprinkle crumble.

Notes

Hold off on adding the crumble topping until just before serving to preserve its crunch.