Raspberry and Apple Crumble Cupcakes

Ingredients:

Cake ~

  • 125g - butter

  • 165g - sugar

  • 225g - self raising flour

  • 2 - eggs

  • 120ml - milk

Crumble Topping~

  • 50g - butter

  • 100g - plain flour

  • 50g - sugar

Fruit Filling~

  • 2-3 - apples (pink lady/granny-smith)

  • 125-250g - raspberries

  • sugar

Make it

  1. Preheat oven to 160°c fan and line a cupcake tray

  2. Cream butter and sugar

  3. Beat the eggs and slowly add to the mix

  4. Add the vanilla extract

  5. Add milk if needed

  6. 2/3 fill cupcake cases

  7. Put in the oven for 25-35 minutes

  8. Peel and chop apples into little squares and put in a pan

  9. Coat the apples with sugar (enough to caramelise into a sauce)

  10. Stew for 20-25 minutes

  11. Add raspberries and stew for another 5 minutes and set to one side

  12. Crumb the flour and butter together then add the sugar

  13. Place on a baking tray and cook for 20-25 minuities

  14. When the cakes are cooled cut of the top of a cake like a fairy cake

  15. Fill the gap with the stewed fruit

  16. Pour the left over juice on then cupcakes

  17. Press the crumble topping onto the cupcakes

  18. Eat