Apple Crumble Cupcakes with Caramel Sauce Recipe
A light and airy sponge that is delicately spiced with vanilla and cinnamon, with the sharpness of cooked apple creating a moist sponge. Topped with silky vanilla creme diplomat, caramel sauce and finally crumble and cooked apples.
Ingredients
- 150g Bramley apples, cored, peeled and diced into small cubes
- 150g self raising flour
- ¼ tsp bicarb
- 100g caster sugar
- 50g light soft brown sugar
- 150g butter
- 3 eggs
- 1 tbsp milk
- 1 tsp vanilla
- 1/4tsp salt
- 2tsp cinnamon
Topping - 1 batch of Creme pat
- Crumble
- 25g butter
- 25g light brown sugar
- 50g plain flour
- 1tsp cinnamon
Caramel sauce - 100g caster sugar
- 100g cream
- 40g butter
- 1 tsp vanilla
- 1tsp salt flakes
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Method
- In a bowl beat sugars, butter & vanilla until pale. Add the eggs individually, combining well between each addition.
- Add the flour & bicarb, mixing until nearly fully incorporated before adding the chopped apples, cinnamon & milk.
- Once combined fully, divide equally between 12 cases and bake at 170C for 18-20mins.
- To make the caramel, place the sugar into a saucepan on medium, as the sides start to melt, stir to melt evenly. Meanwhile, heat the cream in a microwave until hot.
- Once the sugar becomes golden brown and begins to show small bubbles, gradually add the cream, stirring between each addition.
- Remove from the heat and add the butter, vanilla and sugar and mix. Set aside and allow to cool.
- Meanwhile, make the creme diplomat – see recipe on website!
- Make the crumble by rubbing the butter, flour & cinnamon together, then add the sugar.
- Place on a trey and bake at 170C for 20mins or until golden.
- To assemble, pipe the crème pat onto the cupcake, top with the crumble and drizzle over the caramel sauce. Serve & enjoy!