Gloverly Cupcakes

One of the most comforting puddings has to be a crumble. Now the nights are drawing in and there’s a chill in the air it is time to do some comfort baking and these definitely hit the spot!

Apple Crumble Cupcakes (from The Hummingbird Bakery Cake Days)

Makes 16 (the recipe says makes 12-16 but I always get 16!)

For the Cupcakes:

280g caster sugar

240g plain flour

80g unsalted butter

1 tbsp baking powder

pinch of salt

1/2 tsp ground cinnamon

240ml milk

2 eggs

1/4 tsp vanilla extract

For the Filling:

5 green eating apples

30g unsalted butter, softened

50g soft light brown sugar

1/4 tsp ground cinnamon

For the crumble topping:

55g plain flour

55g rolled oats

Pinch of ground cinnamon

55g unsalted butter, cut into small cubes

40g soft light brown sugar

Line 2 muffin trays with 16 cases. Pre-heat the oven to gas mark 5/180 fan.

1st make the apple filling. Peel, core and chop the apple into 1cm pieces. Melt the butter in a saucepan over a low heat, then add the apples, sugar and cinnamon and give it a good stir to coat all the apple pieces.

Let them stew gently till the apples are soft and cooked through, but not mushy. Set aside to cool.

For the batter, mix the sugar, flour, butter, cinnamon, baking powder and salt together in a stand mixer (or rub in with your hands) until the mixture resembles fine breadcrumbs.

Beat the milk, eggs and vanilla together in a jug and then gradually beat into the dry ingredients until smooth (ensuring that you scrape down the sides of the bowls after each addition).

Divide the mixture evenly between the 16 cases. Using a teaspoon, put about 1-2 tsps of the apple mixture into the centre of each – this will sink into the batter as the cupcakes cook. Then bake in the oven for 18-20 minutes until they are lightly browned on top and spring back when pressed (and a skewer comes out clean). I usually check them and turn them around after 15 minutes.

Take out the tins immediately and leave to cool on a wire rack.

For the crumble topping, mix the flour, oats and cinnamon in a bowl. Add the butter and run in using your fingertips till you get a bread crumb like texture. Finally add the sugar and mix evenly.

Spread the crumble mixture on a lined baking tray and bake in the oven at 180 for 15 mins, checking at regular intervals to ensure it doesn’t brown too much around the edges. Once golden, remove and set aside to cool.

Cinnamon Buttercream

500g icing sugar

2 tsps cinnamon

160g butter

50ml milk

1/2 tsp vanilla extract

Beat the icing sugar, cinnamon and butter together on a very slow speed until the mixture resembles coarse breadcrumbs. I always put a tea towel over the top of my KitchenAid to prevent icing sugar going everywhere! Then slowly add the milk and vanilla. Once it’s all been added increase the speed and beat on high for 5 minutes until light and fluffy.

Please note that this is meant to make enough for one batch of cupcakes i.e. 16 but I find it makes way too much! I actually halve it and still end up with plenty to ice 16 cupcakes!

Once the cupcakes are completely cooled, pipe the buttercream on top and immediately sprinkle with the crumble topping. If you wait too long, the buttercream will form a slight crust and the crumble topping won’t stick.