Serves 12


200g plain flour
1 ¼ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. ground nutmeg
1tsp. ground cinnamon
2 eggs
150g sugar
1 tsp. vanilla
100ml sunflower oil
150ml buttermilk [or milk with 1 tbsp. white vinegar]
Caramel [for decoration]

Ingredients for Filling

2 apples, peeled, cored and diced
2 tbsp. lemon juice
30g brown sugar
50g granulated sugar
2 tbsp. cornflour
1 tsp. ground cinnamon
150ml water
½ tsp vanilla

Ingredients for Crumble

80g plain flour
50g oats 75g light brown sugar
½ tsp. vanilla
75g melted butter


In a bowl add flour, baking powder, baking soda, nutmeg, cinnamon and salt. Set aside.
In a mixing bowl beat eggs well until pale. Add sugar and continue ta beat. Add vanilla, oil and beat.

Reduce speed and add half of the flour mixture, then half the buttermilk. Then, the rest of the flour and rest of the milk.

Pour into a cupcake tray lined with paper cases and bake for 17-20 minutes in a preheated oven at 180°C. Leave to cool.

Method for Crumble

Whisk together flour, oats, cinnamon and brown sugar in a medium bowl. Add butter and mix until mixture starts to clump up. Spread on a baking tray lined with baking sheet for around 10 minutes. Cool completely before use and break apart if needed.
Core cupcakes using a knife and place 1 tablespoon of the filling and some of the crumbles. Cover with cored cake.

Pipe frosting on top of the cupcake and drizzle with some caramel sauce. Sprinkle with more crumble pieces.