Gluten, Lactose, Yeast Free Apple Crumble Cupcakes (Zoella Recipe)

Hello Adventurers!

I watched Zoella’s video for ‘Apple Crumble Cupcakes’ A LONG time ago and loved the idea.  Apple crumble is one of my all time favourite desserts and Zoella said in her video that these were some of the best cupcakes she had ever made, so I wanted to test that theory and make some gluten-free so that I can eat them… and I have to admit… they are delicious!  Don’t forget my and Zoella’s YouTube videos linked below.

So, let’s-a-go!

Ingredients

For the Cupcakes:

2 Bramley Cooking Apples, peeled, cored and chopped into little squares

1 Golden Delicious Apple, peeled, cored and chopped into little squares

Water

1 tbsp Caster Sugar

125g Butter, softened to room temperature (I like to use lactofree butter)

155g Caster Sugar

2 Medium Sized Eggs

1 tsp Vanilla Extract

230g Gluten Free Self Raising Flour

1 tsp Ground Cinnamon

½ tsp Salt


For the Crumble:

100g Cold Butter, (I like to use lactofree butter)

140g Gluten Free Self-Raising Flour

1/4 tsp Ground Cinnamon

1 tsp Vanilla Extract

75g Caster Sugar


For The Icing:

250g Butter, softened to room temperature (I like to use lactofree butter)

110g Light Brown Muscovado Sugar

1 tsp Cinnamon

1 tsp Vanilla Extract

400g Icing Sugar

4 tbsp Milk, (I like to use lactofree skimmed milk)
Equipment:

Measuring Spoons

Scales

Peeler

Apple Corer

Chopping Board

Small Knife

12 – Hole Muffin or Cupcake Tray

12 Cupcake Cases

Baking Tray/Cookie Sheet

Baking Paper

Scissors

Pen/Pencil

Large Saucepan with Lid

Large Mixing Bowl x 3

Trivet/Placemat (optional)

Wooden Spoon/Electric Hand Whisk

Spatula

Tablespoons x 3

Teaspoon/Cake Tester/Skewer/Toothpick

Cooling Rack

Palette Knife

Large Piping Bag

Nozzle (whatever kind you like, I used a star nozzle)

Tall Glass

Elastic Band


Method

Measure out and prepare all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.  Also line a 12-hole muffin tin with paper cases and your baking tray/cookie sheet with baking paper and place off to the side until you are ready to bake.

For the Cupcakes:

Grab all of your apples, peeler, apple corer, chopping board and small knife.  Then peel, core and chop the apples into little squares.

Once this is done place your prepared apples, 1 tbsp of caster sugar and water (just enough to cover your apples) into your large saucepan and simmer for 5-7 minutes until soft, but so they still have some crunch to them.  Then place off to the side to cool completely.

Now, grab your first large mixing bowl, your wooden spoon/electric hand whisk, spatula, butter and your bigger amount of caster sugar.

Beat together your butter and caster sugar until light and fluffy.

After that, add your eggs, vanilla extract and beat together until your mixture is smooth.  This may take a while, but it is better to do it now so that you don’t have little bits of butter in your mixture.

Now, add you gluten free self raising flour, cinnamon and salt and mix until combined.

Grab your cooled apples and gently fold, using either your spatula or wooden spoon into your mixture, taking your time.

Now, grab your prepared cupcake tray and, using your tablespoons, spoon your mixture evenly between your cupcake cases. 

Place your cupcakes into the oven for 15 – 20 minutes (however, mine took 20 -25 mins, so keep an eye on them).  You can check if these are cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and see if it comes out clean; touch it and it bounces back up; or finally, they are golden-brown on top.

Once your cupcakes have finished baking, leave them in their tray to cool, on a cooling rack, to cool completely.

For the Crumble:

Grab your second large mixing bowl, cold butter, gluten free self raising flour, cinnamon and vanilla extract.

After removing any hand jewellery, begin rubbing together using your hands, until the mixture becomes nice and crumbly. 

Now using your wooden spoon/spatula, mix in your caster sugar until well combined.

Grabbing your prepared baking tray/cookie sheet and spread your crumble mixture over it.

Place your crumble into the oven for 5 – 10 minutes (however, mine took 10 -15 mins, so keep an eye on them), until golden brown. 

Once your crumble has finished baking, leave in the baking tray/cookie sheet to cool, on a cooling rack, to cool completely.

For the Icing:

Grab your third large mixing bowl, wooden spoon/electric hand whisk, spatula, softened butter, light brown muscovado sugar, cinnamon and vanilla extract.

Place everything into the bowl and mix together for five – seven minutes until lighter in colour and fluffy.

Now, mixing all the time, on a low speed, add a little bit of your icing sugar, using your third tablespoon, and mix until fully combined.

Now add a tablespoon of milk to your icing, until your icing is light and creamy, but stiff enough to hold it’s shape.

All together:

Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a star nozzle. 

I find the best method for this is to place the nozzle into your piping bag and snipping off the end to make it fit securely.  Then, grabbing a tall glass and, placing the piping bag inside, wrap the edges around the top of the glass, using an elastic band to secure your piping bag in place.  Make sure to leave about a quarter of your icing in the mixing bowl, as we will be using that for something else.

After spooning your icing into your piping bag, unwrap the edges from the glass and, using the same elastic band, tie it around the top of your piping bag so that your mixture doesn’t seep out of the top while you are piping. 

Now, using your palette knife, spread a small amount of icing from your bowl onto the top of each cupcake.

Add some crumble mixture to the top of your cupcake.  Do this over the crumble tray, so any crumble  that drops off can be reused. 

Now, using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake. 

Top with a small sprinkle of even more crumble.

You can decorate your cupcakes two ways, either leaving it at adding the crumble to the top of your cupcakes, or your can continue with icing on top and then adding more crumble to the top of the icing.  It’s completely up to you.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…



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