Ingredients
1⅔cupsapple,diced
1tbspbrown sugar
1tspcinnamon
1tspnutmeg
1tbsplemon zest
½lemon,juiced
1tspvanilla extract
⅔cupunsalted butter,softened
¾cupbrown sugar
1¼cupsplain flour
1tspbaking powder
1tbspcorn flour
1tspcinnamon
½tspground cloves
3eggs
1tbspplain flour
2tbspoats
1tbspbrown sugar
1tbspbutter
whipped cream,for topping
Preparation
Preheat the oven to 325 degrees F.
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. Mash until the mix resembles a paste. Let cool.
Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
Sift in the flour, corn flour, baking powder, cinnamon, and ground cloves and mix until incorporated. 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.
Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway.
Bake for about 30 to 35 minutes. Let cool.
In a small bowl, rub the flour, oats, brown sugar, and butter together with fingers until it resembles a crumble.
Transfer to a small tin and toast under the grill for about 5 to 10 minutes until golden brown.
Top the cupcakes with whipped cream and the crumble mix. Enjoy!
