Prep Time: 30 minutes
Cook Time: 30 minutes
Ok…These are not the prettiest looking of my bakes, but they didn’t last long! Sweet apple sponges topped with a custard icing, apple sauce and crunchy crumble. Perfect for a lazy Sunday afternoon!
I actually made these last weekend but unfortunately, for reasons out of my control I was unable to share them with you.
We kept half and I took the other half to my mums. Everyone loved them so they are definitely worth a try. I tasted the icing on it’s own and didn’t like it, but mixed with the cake it worked well. I couldn’t necessarily taste the custard, but this won’t put me off baking them again.
This recipe has been adapted from Good To Know.
- 150g unsalted butter, softened
- 150g light brown sugar
- 140g self-raising flour
- 10g cornflour
- 1 tsp baking powder
- 3 eggs
- 1 ½ tsp cinnamon
- 3 Granny Smith apples peeled, cored and diced (Although I used cooking apples)
- 3 tbsp caster sugar
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
- Place the apples into a pan with 3 tbsp caster sugar, lemon zest and juice and vanilla extract.
- Bring to the boil and then reduce the heat and simmer until the apples are soft.
- Take 1/3 out and leave to one side for the apple sauce.
- Mash the rest with a fork and set aside to cool.
- Preheat your oven to 160°C/320°F/Gas Mark 3. Line the baking tray with cases.
- Beat the sugar and butter until light and fluffy (about 5 minutes)
- Sift the flour, spices and baking powder together.
- Add 1 egg to the butter and sugar with 1 third of the flour mix and beat until just combined and repeat until all the ingredients are combined.
- Slowly fold the cooled apples until even throughout the mixture.
- Divide the batter between the 12 cases and bake for 30-35 minutes.
- Remove and cool in the tins for 10 minutes before moving to a wire cooling rack
- 10g butter
- 10g sugar
- 20g self-raising flour
- 20g porridge oats
- Rub all the ingredients together with your fingers and toast in a heat proof dish under a hot grill for 10 mins shaking the mix after 5 mins to ensure it cooks evenly.
- Once toasted with a golden colour, leave to cool.
- To make the apple sauce Put 1/3 of the apple mix into a blender and whizz until smooth.
- 140g icing sugar
- 80g unsalted butter
- 4 tsp custard powder
- 2 tsp hot water
- Few drops of vanilla extract
- Put all the ingredients into a large bowl and blend until smooth, adding a tsp of hot water if you need it.
Putting the cakes together:
- When the cakes are cool, pipe ring swirls around the edge of the cupcakes leaving the centre open, fill the centre with remaining apple sauce and sprinkle the crumble mix over the top.
These cupcakes didn’t rise as much as my usual cupcakes and sank a little in the middle. But they still tasted good and when you put the toppings on you don’t notice this anyway!
If you give these a go, I hope you like them as much as we did!