Apple Crumble Cupcakes

Name: Apple Crumble Cupcakes
Total time: 1800 s
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 1 can (400 g) Apple Slices *I used Pink Lady Apple Slices; 125 g Butter *softened; 1/2 cup Caster Sugar; 1 pinch Salt; 2 large Eggs; 1 teaspoon Vanilla Extract; 1 teaspoon Ground Cinnamon; 1/2 cup Milk; 1 & 1/2 cup Self-Raising Flour; 50 g Butter *softened (DO NOT melt); 50 g Caster Sugar OR Brown Sugar; 50 g Self-Raising Flour *plus extra if required; *Note: The amount of Flour can be increased as long as the mixture turns into crumbles; 1 teaspoon Cinnamon

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, my husband asked me to make cake or something for staff members of the tool shop where he works. This is what I made for them. I basically added a can of Apple Slices and Cinnamon to my Basic Plain Cupcakes, and topped with Cinnamon Crumble. It can’t go wrong, can it?

Hiroko Liston @hirokoliston

Saved

Ingredients

30 minutes

12 Cupcakes

1 can (400 g)Apple Slices *I used Pink Lady Apple Slices
125 gButter *softened
1/2 cupCaster Sugar
1 pinchSalt
2large Eggs
1 teaspoonVanilla Extract
1 teaspoonGround Cinnamon
1/2 cupMilk
1& 1/2 cup Self-Raising Flour
Cinnamon Crumble
50 gButter *softened (DO NOT melt)
50 gCaster Sugar OR Brown Sugar
50 gSelf-Raising Flour *plus extra if required
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles
1 teaspoonCinnamon

Saved

Steps

30 minutes

1

Darin the canned Apple Slices very well. Cut in half if the slices are large.
2

To make Cinnamon Crumble, mix all Cinnamon Crumble ingredients in a bowl, and set aside. It’s a good idea to leave it in the fridge until you use it.
3

Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
4

Mix softened Butter, Sugar and Salt in a mixing bowl until creamy. Add Eggs one at a time, mixing well. Add Vanilla and Cinnamon, and mix well. Add Self-Raising Flour and Milk, and mix to combine.
5

Add the drained Apple Slices, combine evenly, and spoon the mixture into paper cases. Place some Cinnamon Crumble on top.
6

Bake for about 20 to 25 minutes or until nicely browned and cooked though. Leave in the tins for 5 minutes as the cupcakes are fragile, then move onto a wire rack to cool.