Apple & Blackberry Crumble Cupcakes by Imogen Davison
If you were at the Expo in October you will probably of seen Imogen from Sugar Buttons Creative making these delicious cupcakes on our demonstration stage. We have had lots of requests for the recipe, so here you go.
You will now be able to wow your friends and family with these splendid cupcakes.
These deliciously moist spiced apple cupcakes with cream cheese buttercream and oaty crumble topping are the perfect autumnal treat.
200g Gluten Free Self-Raising Flour
¼ tsp Ground Cinnamon
2 Apples (grated)
100g Cream Cheese
400g Icing Sugar
1tsp Vanilla Extract
50g Gluten Free Plain Flour
90g Gluten Free Oats
40g Butter (cold)
50g Brown Sugar
¼ tsp Cinnamon
Preheat your oven to 150°C/300°F/Gas 2. Line a cupcake tin with 12 cupcake liners. Beat the margarine and sugar together until light and fluffy. Add the eggs and vanilla and mix. Add the flour and mix to combine all the ingredients. Squeeze out some of the juice from the grated apple and add to the batter. Spoon into the cupcake cases and bake for around 20mins. The cakes will have risen with a warm golden crust. Place the cupcakes on a rack to cool.
In a bowl lightly rub the butter into the flour and oats to create the texture of breadcrumbs. Add the sugar and cinnamon and mix to combine. Spread onto a baking tray and bake for 5 minutes until golden. Leave to cool.
Beat the butter and icing sugar together and add the cream cheese and vanilla extract. Beat until the buttercream is light and fluffy. Spoon into a piping bag fitted with a rose nozzle. Pipe the buttercream around the outer edge of the sponge. Spoon a teaspoon of blackberry conserve into the centre of the cupcake and sprinkle with the crumble. Finish with a blackberry for decoration.
Enjoy with a lovely cup of tea on a drizzly day, how hygge is that?!
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