Cinnamon Crumble Apple Cupcakes

Name: Cinnamon Crumble Apple Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened; 1/2-3/4 cup Caster Sugar; 2 Eggs; 1 & 1/2 cups Self Raising Flour; 1/2 cup Milk; 2 Apple *peeled and chopped into small cubes; 1/2 cup Sultanas; 50 g Butter *softened; 50 g Caster Sugar; 50 g Self-Raising Flour; 1 teaspoon Ground Cinnamon; *Note: The amount of Flour can be increased as long as the mixture turns into crumbles

Hiroko Liston @hirokoliston

Melbourne, Australia

One day I simply placed the leftover Cinnamon Crumble mixture on top of some cupcakes and baked them. It worked perfectly. Then next time, I added some Apple and Sultanas to the cupcake mixture. Here is my new recipe of Cinnamon Crumble Apple Cupcakes to share with you.

Hiroko Liston @hirokoliston

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Ingredients

12 Cupcakes

125 gButter *softened
1/2-3/4 cupCaster Sugar
2Eggs
1& 1/2 cups Self Raising Flour
1/2 cupMilk
2Apple *peeled and chopped into small cubes
1/2 cupSultanas
Cinnamon Crumble
50 gButter *softened
50 gCaster Sugar
50 gSelf-Raising Flour
1 teaspoonGround Cinnamon
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles

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Steps

1

Preheat oven to 180C. Line a 12-hole muffin tin with cases.
2

Make cinnamon crumble by mixing all ingredients well.
3

Mix softened Butter and Sugar in a large bowl until creamy. Add Eggs one at a time, mixing well. Add Apples & Sultanas and combine, then Flour & Milk and combine all well.
4

Spoon the mixture into cases. Place some cinnamon crumble on top of each. Bake for about 25 to 30 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool.