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Apple Crumble Cupcake This one is from Lola's Forever recipe book but is tweaked down with less sugar. Enjoy! These went down a storm!
Ingredients 175g self-raising Flour 1 1/2 teaspoons ground Cinnamon 3/4 teaspoons Baking powder 125g unsalted Butter 150g Soft light Brown sugar (200g originally) 1/2 teaspoons Royal Gala Apples (Granny Smith) peeled and finely chopped Crumble topping 125g Plain flour 25g Ground Almonds 50g Caster/granulated sugar 100g cold Butter, cubed Cream Cheese Icing 50g Butter 1/2 teaspoon ground Cinnamon 1/2 teaspoon of Vanilla extract (bean paste) 100g Icing sugar 200g Low-fat Cream cheese (Full-fat) Method: 1) Preheat the oven to 180oC/ 160oC Fan/350oF/Gas Mark 4. Line a large baking sheet with baking parchment and a muffin pan with 12 muffin cases. 2) Start by making the crumble topping. Place the flour, almonds and sugar into a bowl. Using your fingertips, rub the cold butter into the dry ingredients until it resembles breadcrumbs, 3) Spread the crumble mix onto the lined baking sheet and bake for 15 minutes, using a spatula every 5 minutes for the crumble to bake evenly. Once golden brown, remove from oven to cool. This mixture will keep in an airtight container for up to 10 days. 4) For the cupcakes, place the butter, sugar and vanilla extract into a bowl and mix until light and fluffy. 5) Add the eggs, one at a time until fully mixed in. Slowly add the sifted flour, cinnamon and baking powder. Scrape down the sides of the bowl with a rubber spatula until the mixture is smooth. 6) Add the sour cream, mix and add the chopped apples. Do not over-mix. 7) Using an ice cream scoop, divide the mixture between the muffin cases filling to almost 2/3rds full. Bake in the oven for 20-25 minutes until well-risen and a skewer inserted into the cakes comes out clean. Cream Cheese Icing 1) Beat the butter until smooth and soft and mix in the cinnamon and vanilla extract. 2) Add the icing sugar in 2 halves, mixing in between. Add the cream cheese and mix until smooth and glossy. Do not over-mix. 3) Spread the icing over the cooled cakes using a palette knife or a metal spatula. You could choose instead to spoon it into a piping bag fitted with a large star shaped nozzle and pipe a swirl on each cupcake. 4) Decorate each cake with a small sprinkling of the baked crumble mix and simply enjoy! I got rave reviews for this but also had lots of crumble mixture left over! It really is moreish and it's got apples in it - surely one of your five a day?! No? Oh well!
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LolasCurls
Hey there!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes. I blog about life, running and of course, hair! I'm an Altra "Team Red" Sponsored Athlete, so I will do the occasional running shoe or gadget review. For business enquires, email me at lolascurls@gmail.com I do not own the copyright to all the pictures so I will credit the source, where that is the case. Categories
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