Apple crumble cupcakes

These cupcakes were born out of my inability to keep my mouth shut.

I had taken my eldest to playgroup and was mid-conversation with a group of other mums when I observed him leaning against a fence sinking his little milk teeth into what looked like a giant bramley cooking apple. From the pained expression on his face I quickly established that it actually was a cooking apple that he was battling through. I wrestled the wormy windfall off him, swapping it for an eating apple from my bag. Once he was distracted enough I went off to investigate the source of the belly-ache inducing bramleys and found it drooping with fruit. One of the women who ran the play group appeared at my side and invited me to help myself so I whipped out a carrier bag and collected as many apples as I could carry home.

As we left I thanked the women who ran the playgroup and mumbled something about looking forward to cooking with them.

“Ooh you’ll have to bring whatever you make in” they joked. To which I replied “of course I will.”

As their eyes lit up and my heart sank. I knew I’d have to keep my word or I’d not be able to show my face there again without being flooded with guilt, plus I wanted to be able to plunder their tree again. So I resigned myself to making something half – decent to bring in with me for my next visit.

These apple crumble cupcakes were the fruits of my last-minute labour. If I were trying to look like I was riding the wave that was National Cupcake Week I would say that I created these specially. However, with two nippers under two I exist in a bubble where I barely know what day of the week most of the time so you can safely assume that I had no idea it was National Cupcake Week. It was only until I saw the odd tweet flying around with mention of said week that I felt a smug glow and less like I live in a cave.

 

Apple crumble cupcakes

These may sound like a lot of work but they really weren’t. I weighed out the crumble mix and got my husband to rub it in. I shoved the cake batter ingredients in the food processor and let the apple stew while I washed up.

Cake batter

2 eggs

125g flour (I used Dove’s farm Gluten Free)

125g unsalted butter

125g Soft brown sugar

1/2 tsp vanilla extract

4 tbsp boiling hot water

Crumble

4 tbsp ground almonds

85g Butter

200g Flour

4tbsp Soft brown sugar

2 bramley apples (peeled, cored, sliced and stewed in a little water until pulpy, then cooled)

Method

  1. Preheat your oven to GM6 or 200 degrees
  2. Blitz cake batter ingredients in the food processor adding the hot water at the end to slacken the mixture.
  3. For the crumble rub the butter with the flour until it resembles damp sand. I like to see a few big lumps of butter in there. Then add the ground almonds and sugar.
  4. Assemble the cupcakes by half filling each cupcake case with batter then add a dollop (around a heaped dessertspoonful) or stewed apple then top with a good sprinkle of crumble.
  5. Bake for 10 mins at GM 6 then lower the heat for 15 -20 mins at GM4.

You’ll have leftover crumble mix but it’s no bad thing. It freezes well and might just save your life in a crumble emergency.