Apple Crumble Cupcakes

Prep time:
60 min
Cook time:
20 min
Makes approx 14


50g plain flour
50g demerara sugar
1/2 teaspoon ground cinnamon
35g butter
1/2 teaspoon bicarbonate of soda
280g jar Bramley apple sauce
55g butter, softened
85g demerara sugar
1 large egg, beaten
175g self-raising flour
1 teaspoon ground cinnamon


1. Preheat oven to 180 C / Gas Mark 4. Put 14 bun cases in a bun tray.
2. To make the crumble topping put the plain flour, 50g demerara sugar and 1/2 teaspoon cinnamon into a small bowl. Cut the 35g butter into small dice and rub into the dry ingredients until it resembles fine breadcrumbs.
3. To make the cupcakes, add bicarbonate of soda to apple sauce and stir until dissolved. Beat the softened butter and the 85g demerara sugar in a bowl until light and fluffy. Gradually beat in the egg.
4. Sift in self-raising flour and 1 teaspoon cinnamon. Fold into mixture, alternating with the apple sauce.Spoon the mixture into the paper cases.
5. Scatter the topping over each cupcake and press down gently. bake for 20 minutes until well risen and golden brown.
6. Leave them in the tin for four minutes then transfer to a wire rack

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