APPLE CRUMBLE CUPCAKES

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As soon as Autumn hits, I have apple crumble on my mind! These Apple Crumble Cupcakes are inspired by one of my favourite cold weather desserts. I would totally eat them on a summer’s day too, but they are really perfect for the cooler months. The cupcake sponge is made with brown sugar and cinnamon, they’re filled with spiced stewed apples, topped with sweet cinnamon buttercream, more delicious stewed apples, and filling a crunchy crumble topping! Trust me, the extra elements of the filling and crumble topping are SO worth it because these cupcakes taste incredible once everything comes together!

Make the stewed apples and disintegrate besting first so they can chill off. For the stewed apples, heat the apple, light earthy colored sugar, cornflour, cinnamon and blended zest in a dish on a low warmth until delicate. For the disintegrate beating, combine the fixings as one and fanned out on a preparing plate, heat until brilliant.

For the cupcake wipe, combine as one light earthy colored sugar, spread and eggs, then, at that point add flavors and self raising flour. Separation the player into cupcake cases and heat them until brilliant.

Utilizing a cupcake corer or a blade, make an opening in every cupcake and fill them with a portion of the stewed apple. Top the cupcakes with cinnamon buttercream, then, at that point add more stewed apples, lastly sprinkle over the disintegrate beating.

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MORE TIPS FOR MAKING THE APPLE CRUMBLE CUPCAKES:

  • The crumble is lovely and crunchy, but it will eventually go soft after being in contact with the moist buttercream and stewed apple. So sprinkle it on right before serving, or as close to serving as possible.
  • I used an Ateco 829 nozzle to pipe the buttercream onto the cupcakes, but you can use any nozzle you prefer or spread it on with a spoon.

Brown sugar and cinnamon cupcakes with a spiced apple filling, cinnamon buttercream and crunchy brown sugar crumble topping

Ingredients

For the apple filling

  • 2 Apples medium sized, regular eating apples
  • 30 g Light brown soft sugar
  • ½ tsp Cinnamon
  • ¼ tsp Mixed spice
  • 1 tsp Cornflour (cornstarch)

For the crumble topping

  • 10 g Butter unsalted
  • 8 g Light brown soft sugar
  • 17 g Plain flour
  • ⅛ tsp Cinnamon

For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Light brown soft sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • ½ tsp Cinnamon
  • ¼ tsp Mixed spice

For the buttercream

  • 175 g Butter softened, unsalted
  • 350 g Icing sugar
  • 1 ½ tsp Cinnamon
  • 2-3 tbsp Milk

Instructions

  1. To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together
  2. Cover with a pan lid, and cook the apple for 10-15 minutes until soft
  3. Remove from the heat and leave to cool completely
  4. To make the crumble, pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper
  5. Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
  6. Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
  7. Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
  8. For the cupcakes, pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
  9. To make the sponge, mix together the butter and sugar, ideally using an electric mixer, until smooth
  10. Add the eggs and whisk well
  11. Then gently whisk in the self raising flour, cinnamon and mixed spice
  12. Divide the mixture between the 12 cupcake cases
  13. Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
  14. Use a cupcake corer or a knife to make a hole in the middle of each cupcake
  15. Fill the holes with the apple filling
  16. Make the buttercream by mixing together the butter, cinnamon, icing sugar and milk, and mix until smooth. For best results use an electric whisk. If the buttercream is too stiff you can add a little more milk
  17. Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle (I used an Ateco 829 nozzle). Or spread on with a spoon
  18. Add the rest of the apple filling to the top of each of the cupcakes
  19. Sprinkle the crumble over the top – or wait and do this later if not serving immediately as it will go softer from being in contact with the buttercream after a little while
  20. Store in an airtight container in a cool place, eat leftovers within 3 days
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Notes

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can’t get hold of it, use a Pumpkin Spice mix instead

Nutrition

Calories: 533kcal | Carbohydrates: 69g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 258mg | Potassium: 103mg | Fiber: 1g | Sugar: 54g | Vitamin A: 902IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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