This post is dedicated to all recent Cupcake & Prosecco indulgers (because birthday cupcakes win over birthday cakes). Thank you again for making the event what it was and for eating so many cupcakes! You know who you are ;-). And I think you enjoyed it, as did your taste buds. Especially The British, they seemed to go down very well. So did The Classic, but that recipe is already published.
For those of you who have no idea what I am talking about: The British = Apple Crumble Cupcakes (obviously…… the most British dessert ever), adapted from an Apple Crumble/Streusel Cake recipe. As almost always, the secret ingredient is cinnamon, lots of it. But you need to make sure it is good quality. For example, if you happen to live in London ❤ and surroundings, Whole Foods stocks the best! Now, once you have succeeded in finding such cinnamon, everything you bake will be heavenly, including this cake/these cupcakes. Enough blabbing, below you’ll find the cake recipe which can be easily changed into cupcakes. One quantity of the ingredients makes 20-24 cupcakes. Good luck and dig in!
Apple Streusel Cake (or Cupcakes)
adapted from The Hummingbird Bakery Cake Days
for a 26cm cake
for the Sponge
120g butter, softened
280g plain flour
200g caster sugar
1 tsp vanilla essence
2tsp baking powder
1/4 tsp salt
2-3 apples, preferably Braeburn (for cupcakes maybe 3-4)
for the Streusel topping (for the cupcakes I doubled this amount)
1/2 teaspoon, heaped, ground cinnamon
40g butter, chilled and diced
70g light brown sugar
- Preheat the oven to 175°C fan and grease your tin with butter before dusting with flour.
- To make the streusel topping: toss all 4 ingredients together in a bowl and rub until your mixture resembles fine breadcrumbs.
- To make the sponge: using a mixer, cream together the butter and sugar until pale and fluffy. Add your eggs and vanilla essence and mix thoroughly.
- Sift together the flour, baking powder and salt, before adding it to your butter/egg mixture. Add the milk and mix until smooth. Pour the sponge batter into your prepared cake tin.
- Peel and core your apples. Quarter them, and cut each quarter into about 4-5 slice, lengthways. Arrange the slices in circles on top of your batter and finally sprinkle the apples generously with your pre-made streusel mixture.
- Bake for about 40 minutes (18-20 minutes if making cupcakes), until a skewer inserted somewhere in an apple free zone comes out clean. Set aside to cool slightly before removing from the cake tin.
- ENJOY. With cream. Or Ice-cream. Or Custard.
I most recently made this cake for a friends party…. it was such a success that I decided to make apple streusel cake – cupcakes for my own housewarming and cupcakes & prosecco event 🙂