Blackberry and apple crumble cupcakes (or fairy cakes as we describe them as here in the UK) are one of our favourite things to make. The one thing all the rain is good for here in England is plentiful brambles which means that Autumn means plenty of fruit.
We foraged the blackberries from the hedgerows on our dog walks and are incredibly lucky to have a teeny tiny tree in our garden that produces amazing apples.
This recipe is incredibly easy and a firm favourite with my little sous chefs as they get to help a lot and get their hands in there, something they love! I’ve worked out the timing as if I were doing it myself but add some time on for little helpers!
Ingredients For The Cupcake Mixture:
- 6oz/170g Butter (I use real butter but I know margarine works too, you could substitute for coconut oil as well but I’ve not tried that in this recipe.)
- 6oz/170g Caster sugar
- 6oz/170g Self raising flour
- 3 Eggs
- 1 teaspoon Vanilla essence
- Blackberries
- 4 large Apples. (We used cooking.)
For The Crumble Topping:
- 100g/4oz plain Flour
- 50g/2oz butter, cubed
- 50g/2oz Sugar (from what I can gather, it should be Demerara sugar but I use caster!)
Time needed: 1 hour.
Apple & Blackberry Crumble Muffins
- For the Crumble
Pre-heat your oven. Obviously, this can vary greatly from oven to oven, but I set our fan oven to 180°C (350°F/Gas Mark 4)
- Lay out a muffin tray.
Fill with paper cases.
- Add the blackberries
Pop 4 blackberries into each case
- Cream the butter and sugar
until pale and fluffy.
- Add the eggs and flour to the butter and sugar
Plus the vanilla essence and mix well.
- Peel the apples
- Grate into a bowl
- Pour out the excess juice. (We made a crumble as well so poured the juice into the fruit for that.)
& add to the mixture
- Place the additional flour, butter and sugar in a bowl
Rub together until it looks like breadcrumbs.
- Fill each blackberry filled case just over half way with the cake batter
Add a generous handful of the crumble mix on top.
- Place cupcakes into the oven, middle shelf.
I turn them half way to ensure an even bake.
- Bake for approximately 20 minutes,
or until the top of the cakes turn golden and an inserted skewer comes out clean.
- Leave to cool & devour! Possibly even with some custard!
You can also have them warm with ice cream.
You can experiment with flavours for these, apple and raspberry, apple and cinnamon, anything you’d put in a crumble really! Don’t forget to pin it for future reference if you are on pinterest too. 🙂
Let me know if you try the blackberry and apple crumble cupcakes! What suggestions do you have for flavour combinations?
This is such a lovely autumnal recipe to have as the leaves start changing and the weather starts getting cooler. It’s also excellent to put in lunch boxes as a back to school treat.
This is also an excellent recipe to make with younger children as it’s very simple and they can really get their (clean!) hands in and get involved. My two love baking and also really love the eating part!
gosh these sound delicious!