Gluten Free Apple Crumble Cupcakes

It’s time to get cosied up and indulge in all things comfort food. And what could be better than tucking into a warm fruit crumble and custard?

Well I’ve reimagined the crumble into cake form and let me tell you, it’s so delicious and will still satisfy those crumble cravings!

Topping a moist apple and cinnamon spiced cupcake is a ring of creamy cinnamon and vanilla buttercream, filled with sweetly spiced apple jam and a generous helping of crumble topping!

I’ve included a recipe on how to make your own apple jam but if you’re in a hurry you can use sweetened apple sauce with some cinnamon mixed in. Apple jam is cooked for longer, allowing the apples to caramelise, so it’s well worth it if you have the time. Of course you don’t have to use apple – pick whichever fruit is your favourite in a crumble, perhaps raspberry or rhubarb?

Method:

1. Preheat the oven to 175 °C fan/ 325 °F and line the 12 hole muffin pan with cupcake cases.
2. In a mixing bowl, cream together the butter and sugar.
3. Add the eggs, whisking after each addition.
4. Sieve the flour and baking powder into the bowl and add the ground almonds. Fold until combined.
5. Add the grated apple, vanillia extract and ground cinnamon and fold the mixture to combine.
6. Spoon the mixture evenly between the prepared muffin cases and bake in the oven for 20-22 mins or until a skewer inserted into the middle comes out clean.
7. Once baked, place on a wire rack to cool completely.
8. To make the crumble topping, place the plain flour, butter and sugar into a bowl and rub together until it forms a breadcrumb-like consistency. Line a baking tray with baking paper and spread the crumble mixture onto the tray. Bake in the oven for 20 mins. Once baked, using a fork, break up the crumble into smaller pieces.
9. While the cupcakes are cooling, make the apple jam filling. Place chopped apples in a saucepan with the sugar, water, lemon juice and cinnamon stick and cook on a medium heat until the sugar has dissolved. Bring the mixture to a boil for 10 minutes or until all the apple has gone soft and mushy. Leave to one side to cool.
10. To make the buttercream, in a clean mixing bowl, whisk the butter until pale and creamy (about 2 mins). Whilst, whisking, gradually add the icing sugar. Once smooth, add the vanilla extract and the ground cinnamon. At this point, if needed, you can add 1-2 tbsp of milk or water to improve the consistency of the buttercream. It needs to be smooth and creamy so that it can be piped easily.