Caramel Apple Crumble Cupcakes
Makes 15 Cupcakes
Ingredients
Apple Filling:
3 large apples, peeled and diced into small pieces
2tsp lemon juice
1 and 1/2tsp ground cinnamon
1/4tsp ground nutmeg
2 and 1/2tsp unsalted butter, cut into small pieces
4 and 1/2tbsp brown sugar
4 and 1/2tbsp water
Crumble:
65g all-purpose flour
65g light brown sugar
1/2tsp ground cinnamon
1/4tsp baking powder
1/4tsp ground nutmeg
pinch of salt
30g unsalted butter, melted
30g rolled oats
Cupcakes:
200g all-purpose flour
1tbsp ground cinnamon
1/4tsp ground nutmeg
2tsp baking powder
1/4tsp bicarbonate of soda
1/4tsp salt
110g unsalted butter, softened
100g granulated sugar
110g light brown sugar
3tbsp sour cream
2tbsp vegetable oil
2tsp vanilla extract
2 large eggs
250g buttermilk
2 medium apples, peeled and diced into small pieces
Salted Caramel Cream Cheese Frosting:
6tbsp dulce de leche (or similar caramel sauce)
170g unsalted butter
350g cream cheese
900g icing sugar
Garnish:
extra dulce de leche, for drizzling
apple slices
Method
Apple Filling:
In a saucepan, mix together the apples, lemon juice, cinnamon, nutmeg, butter, brown sugar and water. Cook until apples have softened.
Remove from heat and leave to cool.
Crumble:
In a large mixing bowl, whisk the flour, brown sugar, baking powder, cinnamon and salt.
Pour in the melted butter and mix until lumps start to form. Add in the oats and mix until bigger lumps start to form.
Line your baking tray with greaseproof paper. Spoon the mixture onto the tray and spread until thin.
Cook at 180 degrees for about 10 minutes, or until the crumble is dark golden brown. Make sure you keep checking and toss the mixture if necessary.
Leave to cool.
Once cooled, using the end of a rolling pin, break the crumble into small pieces.
Cupcakes:
In a large bowl, mix together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
In a separate mixing bowl, combine the butter, both sugars, sour cream and vanilla. Mix until light and fluffy.
Lower the speed and mix in the eggs, one at a time.
Add the dry ingredients to batter and mix until combined. Then add in the buttermilk.
Fold in the diced apples.
Spoon the batter into your cupcake cases, approx. 2/3 full.
Bake for 15 minutes or until a toothpick inserted into the centre comes out clean.
Leave to cool.
Salted Caramel Cream Cheese Frosting:
Mix together the butter and cream cheese.
Add in half of the icing sugar and mix until combined. Then add the caramel sauce and vanilla and mix until smooth.
Add the remaining icing sugar and mix for 1 more minute.
Assembly:
Remove the centre of each cupcake using either an apple corer or a teaspoon. Save the tops.
Spoon in the apple filling and place the tops back on.
Transfer the frosting into a piping bag. Using a star tip, pipe a swirl of frosting onto each cupcake.
Sprinkle with the crumble. Then drizzle with caramel sauce.
Top with an apple slice and enjoy!
