APPLE CRUMBLE CUPCAKES.

To continue with my autumnal apple theme, I have combined a classic English dessert – apple crumble – within a cupcake. The combination of layers, from the light sponge, to the sweet and gooey apple centre, to the cinnamon crumble topping, makes this treat worth every calorie!

These cupcakes are a perfect sweet treat, or can be served as a dessert with custard, cream or even a spoon of greek yoghurt. 

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INGREDIENTS:

Makes 12.

FOR THE CRUMBLE:

60g butter

120g plain flour

60g brown sugar

3 tsp cinnamon

FOR THE CAKE:

125g butter (room temperature)

110g caster sugar

4 tbsp milk

2 eggs

1 tsp vanilla essence

225g self raising flour

3 medium apples (peeled and thinly sliced into rings)

130g raisins

130g pecans (chopped)

METHOD.

Preheat the oven to 180°.

Combine the crumble ingredients and mix until the mixture becomes like coarse breadcrumbs. Although 3 tsp cinnamon seems a lot, I find that with the other flavours and the brown sugar, this much is necessary in order to really taste it! Then refrigerate.

To make the cupcakes, blend the butter and sugar. Beat the eggs then add with the milk to the mixture. Add the vanilla. Slowly fold in the flour making sure not to over-mix. The texture should be smooth, light and fluffy. Finally, add the raisins making sure they are evenly distributed throughout the mix.

Peel the apples if you haven’t already done so, slicing them into thin rings. If the rings are too thick, the cupcake will become too wet to cook properly.

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Place cupcake liners into the correct baking tray. Fill each case half way with mixture. Press the mix down so it is evenly distributed. Then place the apple slices within each case. Cover with the remaining mixture. Sprinkle the nuts on top of each cake.

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Finally, coat the cakes with the crumble topping. Bake for 40 minutes then cool. Taste whilst still warm though!

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I sprinkled some icing sugar on top for extra decoration. Another possible topping might be a custard icing.

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The apple is sandwiched between light and fluffy sponge, whilst the cake is topped with the extra nutty crunch of the pecans combined with the cinnamon crumble.

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I ate mine whilst warm, with a dollop of greek yoghurt.

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