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Gluten Free Apple Crumble Cupcakes

Prep Time15 mins
Cook Time17 mins
Servings: 12 cupcakes (or 24 mini fairy cakes)



  • 225 grams Gluten Free Self-Raising Flour
  • 190 grams Caster Sugar
  • 35 grams Light Brown Sugar
  • 225 grams Spread -  I recommend the Flora above – see "ingredients" in the blog post
  • 4 eggs
  • 1/4 tsp cinnamon - 1/4 tsp gives a slight hint of the flavour - you could increase this if you are a cinnamon lover to 1/2 to 3/4 tsp


  • 160 grams Spread -  I recommend the Flora above – see "ingredients" in the blog post
  • 350 grams Icing Sugar
  • 1/2 tsp Ground Cinnamon
  • Small jar of Apple Sauce

Crumble Topping

  • 90 grams Gluten Free Self-Raising Flour/Plain Flour - whichever you have to hand!
  • 60 grams Stork
  • 45 grams Light Brown Sugar


Make the Cupcakes

  • Preheat your oven to 180oC (fan)
  • Place 12 cupcake cases into your cupcake/muffin tray
  • In a large bowl, whisk together the butter & sugar until fully combined.
    >You’re looking for the mix to be paler, smooth & creamy! I use an electric whisk for 1 min.
  • Crack all the eggs into aseparate bowl & beat together until just starting to froth up, like the picture.
    > Takes 5 seconds. You can use the electric whisk for this too.
  • Add the flour, eggs and 1/4 tsp cinnamon to the butter/sugar. Whisk together until JUST combined (10 seconds).
    >Don’t over whisk, otherwise you’ll lose the air bubbles & your cake won’t be quite so fluffy!
  • Scrape right around the sides of the bowl to pick up any excess flour. Give the mixture one final whisk, making sure you reach right to the bottom of the bowl and everything is fully combined.
    >Still try not to over whisk! 5 seconds at most.
  • Place 1 heaped tbsp of the cake mix into each cupcake case.
    >I find its best to do this using two spoons – one to scoop up the mix and the other to scrape it into the cupcake case.
    >Each case should be about 2/3rd full.
    >GENTLY level each of them out slightly, so the cake mix is spread around the case quite evenly. Try not to get too much around the top 1/3 of the case (this is just to make your end result look extra neat!)
  • Place the cupcakes into the centre of the oven. Bake for approx 17 mins
    >If, like me, your oven is hotter at the back/front, you might want to very quickly rotate your cupcake tray around halfway during the cooking time to give an even bake.
    >WARNING: Do that quickly and don’t open the door again otherwise you’ll risk your cupcakes not rising properly.
    >How do you know if they’re ready? You’re looking for them to be firm on top but springy to touch and a knife/skewer poked into the middle of the cake should come out relatively clean!
  • Once cooked, leave the cupcakes in the tray for 5 mins to cool and firm up slightly. Then transfer to a cooling rack.

Make the Crumble

  • Place a piece of baking paper on a baking tray.
  • Place the Stork and sugar into a mixing bowl and whisk until fully combined.
  • Add the flour and whisk again.
    >It'll look very floury but if you keep whisking, it'll go from a floury mess to breadcrumbs! There should be no white flour showing by the time you've finished this stage, it should be all mixed in
  • Use your hands to press the mix together a little.
    >As you can see in the pic, I made a couple of rough balls and also still had some crumbled mix at the bottom of the bowl
  • Crumble the mix over the baking tray.
    >Ideally you want lumps of all different sizes - some still in crumbs and some larger bits.
  • Place into the oven for 7 mins, or until browning.
    >This can go into the same oven as your cupcakes, just be very quick when you oven the oven door and put the tray in so the oven doesn't lose any heat!
  • Leave the crumble to cool completely on the baking tray.

Butter Icing

  • Add the butter, icing sugar and 1/2 tsp cinnamon to a bowl. Whisk until smooth. This will take at least 2 mins.
    >It should look like the second pic – thoroughly mixed together, pale and fluffy! The first one hasn't been whisked enough because you can still see bits of icing sugar. Its also still quite yellow.

Construction – Do not attempt to move onto this stage until the cakes are completely cool

  • Pipe a small circle of butter icing onto each cupcake
    >It's going to be topped with apple sauce and crumble so you dont want too much butter icing otherwise its messy to eat!
  • Add around 2 level teaspoons of apple sauce to the top of the buttercream
  • Sprinkle each of the cupcakes with crumble.
  • EAT!!!!
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