Toffee apple crumble cupcakes. The crumble might seem weird, but once you crumble it, its fine! The cupcakes might seem undercooked at times but a lot of times it's moisture from the apples. We weren't sure about how to improve upon the classic Apple Crumble.

Love a bit of apple crumble and custard? Make your favourite dessert into bite-sized treats with this recipe. When the cakes are cool, pipe ring swirls around the edge of the cupcakes leaving the centre open, fill the centre with remaining apple sauce and sprinkle the crumble mix over the top. You can cook Toffee apple crumble cupcakes using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of Toffee apple crumble cupcakes

It's of Apple topping.
You need 4 medium of apples braeburns cox's or granny smiths are perfect.
You need 1/4 cup of water.
It's 1 of cinnamon to personal preference.
You need of Crumble topping.
You need 75 grams of butter.
Prepare 1 cup of plain flour.
Prepare 1/3 cup of sugar.
You need of Toffee Sauce.
You need 3 tbsp of golden syrup.
It's 1 tbsp of double cream.
You need 1 packages of plain sponge mix.

Toffee adds a decadent twist to a classic apple crumble. For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Reviews for: Photos of Apple Crumble Coffee Cake. Here's James Rich's toffee apple cake.

Toffee apple crumble cupcakes instructions

preheat oven to 175°.
make cake mix according to instructions seperate into 12 cases and bake until they are just. cooked approx 10 mins..
in a pan heat up the golden syrup until it has a runny water like consistency then whisk in cream. Once combined wrll set aside to cool..
combine flour and sugar then rub in the cold butter until it resembles breadcrumbs..
peel core and dice apples and boil with a little water until soft enough to be mashed. too much water will make the apples too wet. so watch how much you add..
take cakes out of oven and allow to cool for a few minutes before filling with the toffee sauce. again do not overfill or the cake will become too wet..
strain the cooked apples to remove as much liquid as possible. then add the cinammon and mash..
spread about a teaspoon and a half on top of toffee filled cakes..
next sprinkle with the crumble topping return to oven and bake at approx 175 for s further ten mins or until crumble topping is golden brown..
finally serve warm with ice cream custard or cream..
do note the cases need to be deep enough to contain the topping. muffin cases and a deep pan usually works..

Fold into mixture, alternating with the apple sauce. Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. This cake has four layers of light brown sugar sponges, apple compote filling, and squiggles of salted caramel. And a few clusters of crumble, you know, for texture, as they say. This Apple Toffee Crumble is made super easy by using Lucky Leaf Premium Pie Filling!