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for 12 servings

Apple Mixture

  • 1 ⅔ cups
    apple, diced (200 g)
  • 1 tablespoon
    brown sugar
  • 1 teaspoon
  • 1 teaspoon
  • 1 tablespoon
    lemon zest, zest
  • ½ lemon, juice
  • 1 teaspoon
    vanilla extract

Cupcake Mixture

  • ⅔ cup
    unsalted butter, softened (150 g)
  • ¾ cup
    brown sugar (150 g)
  • 1 ¼ cups
    plain flour (150 g)
  • 1 teaspoon
    baking powder
  • 1 tablespoon
    corn flour
  • 1 teaspoon
  • ½ teaspoon
    ground cloves
  • 3 eggs

Crumble Mixture

  • 1 tablespoon
    plain flour
  • 2 tablespoons
  • 1 tablespoon
    brown sugar
  • 1 tablespoon
  • whipped cream, for topping
    Calories 266
    Fat 22g
    Carbs 14g
    Fiber 1g
    Sugar 2g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat oven to 160°C (325°F).
  2. In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
  3. Mash until the mix resembles a paste. Let cool.
  4. Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
  5. Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
  6. Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
  7. Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
  8. In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
  9. Top the cupcakes with whipped cream and the crumble mix.
  10. Enjoy!




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