Yes, they really do taste as good as they sound! I'm a huge apple crumble fan and having seen a few people put a crumble topping on muffins I thought why not trying to incorporate apple crumble into cupcakes. Even my brother, who isn't a huge cake fan, ate three of these in a row!
The caramel sauce paired with the apple gives more of a crumble feel - so each bite isn't too dry - and isn't sickly sweet. Although it is less straightforward to make than your regular cupcake it is certainly worth the additional effort!
Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 9 cupcakes
Ingredients:
For the apple caramel:
30g Butter
2 1/2 Apples
40g Light Brown Sugar
50ml Water
1 tsp Cornflour
For the cupcakes:
115g Softened Butter
60g Light Brown Sugar
55g Caster Sugar
2 Eggs
115g Plain Flour
3/4 tsp Baking Power
1 Apple
For the crumble:
50g Butter (at room temp)
75g Plain Flour
40g Light Brown Sugar
1/2 tsp Cinnamon (optional)
Method:
Preheat the oven to 180°C. Line a cupcake tray with 9 cupcake cases.
Make the apple caramel: Peel and chop the apples (roughly 1-2cm cubes). Melt the butter in a pan over a low-medium heat and add the apples. Cook for 5 minutes, until the apples have softened but still have some crunch.
Mix the water with the cornflour until it has dissolved and add to the pan along with the brown sugar. Stir for 2 minutes - the sauce should have thickened - then remove from the heat.
For the cake mix, add the butter, both sugars, eggs, flour and baking powder to a large bowl. Beat with a mixer/electric hand whisk/back of a wooden spoon until light and fluffy. Peel the apple and grate into the mixture. Beat until fully combined.
Spoon the apple and caramel into the bottoms of the cupcake cases, dividing equally. Place a large spoonful of the cupcake mixture on top of the apples and spread so it is even.
For the crumble topping, chop the butter into squares and add into a small bowl. Add the flour and rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs (some chunks may be larger than others). Add in the sugar and cinnamon (if using) and mix using your fingers until it is fully incorporated.
Add the crumble mix to the top of each cupcake. If you have some left over put it in a ramekin and bake at the same time as the cupcakes and enjoy warm with ice cream! Bake the cupcakes for 20 minutes - a skewer inserted into the middle should come out clean. Leave to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Comments