Thursday, 10 August 2017


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Add the flour, baking powder, cinnamon and salt and gently mix until combined.

Carefully fold in the apple mix.

Spoon the mixture into a lined cupcake tin.

Bake for 15-20 minutes until golden brown.

Next make the crumble topping!

In a large bowl, rub together the butter, flour, cinnamon and vanilla until nice and crumbly, and then stir in the sugar.

Spread the crumble mix onto a lined baking tray and bake for 5-10 minutes until just golden.

For the icing:

Beat together the butter and brown sugar with the cinnamon and vanilla extract, for 5-7 minutes until fully combined and light and fluffy.

Add the icing sugar a little bit at a time and continue to beat on a low speed.

Add the milk a tablespoon at a time until the icing is light and creamy but stiff enough to hold it’s shape.

Building the cupcakes:

Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a star nozzle.

Spread a small amount of icing on the top of each cupcake, and add the crumble mixture.

Using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake. Top with a small sprinkle of crumble, and enjoy!


August 10, 2017

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