Big Apple crumble cupcakes for a delicious dessert treat

Ingredients for Big apple crumble cupcakes

• 50 g caster sugar

• 420 g plain flour, sifted

• 10 g ground cinnamon

• 85 g cold butter, diced into small cubes

• 110 g light brown sugar

• 300 g plain flour, sifted

• 15 g baking powder

• 5 g ground cinnamon

• 3 g salt

• 450 g unsalted butter

• 400 g caster sugar

• 4 large eggs

• 80 ml hot water

• 300 g freshly grated apples (4 to 5 medium apples)

• 450 g unsalted butter

• 480 g icing sugar, sifted

• 5 ml full-fat milk

• 0.5 g salt

• 5 g ground cinnamon

• 1.5 g pure vanilla extract

How to make Big apple crumble cupcakes

1. Preheat the oven to 180°C (fan) / 190°C (conventional).

2. In a medium mixing bowl, combine all the ingredients for the crumble and mix together using your fingertips. Spread the crumble mixture on a baking tray lined with baking parchment and bake for 30 minutes, or until golden brown. Allow to cool and set aside. Keep the oven on for the cupcakes.

3. Line a cupcake tray with twelve paper baking cases and a second tray with six baking cases.

4. Sift together the flour, baking powder, cinnamon, and salt, and set aside.

5. In the bowl of a stand mixer or using a handheld electric mixer, cream the butter and sugar together until light and fluffy, approximately 3–5 minutes.

6. Add the eggs one at a time, mixing slowly after each addition.

7. Gradually incorporate one third of the flour mixture into the butter mixture, followed by one third of the hot water, beating slowly until well combined. Repeat this process with the next third of the flour and hot water, and then add the remaining flour mixture and hot water, mixing just until combined. Stop to scrape down the bowl as needed.

8. Using a spatula, gently fold the grated apple and half of the apple crumble mixture into the batter.

9. Using a standard-size ice cream scoop, fill each baking case two-thirds full with the batter. Bake for 18–20 minutes, checking at 15 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. After 5 minutes, transfer the cupcakes to a wire rack to cool completely, which should take approximately 20 minutes.

10. For the frosting, place all ingredients in the bowl of a stand mixer or use a handheld electric mixer. Beat until the frosting is light and airy, approximately 3–5 minutes. Frost each cupcake with a signature swirl and top with a sprinkling of the remaining apple crumble.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.