Apple & Blackberry Cupcakes with Custard Frosting

Last year I celebrated Natural Cupcake Week with caramel kiss mix cupcakes, so this year I thought I'd move to the complete other side of the spectrum and mix one of my favourite puddings (there's a lot to choose from) apple and blackberry crumble, with the good old cupcake. The fruit really makes this recipe, I like to think of it as a portable apple and blackberry crumble, especially as it's topped with custard frosting! So why not give these a try and celebrate cupcake week in style. 

For the crumble topping:

• 25g butter diced
• 50g flour
• 50g caster sugar

For the sponge:

• 1 cooking apple chopped in to small pieces (+ a bit of lemon to stop it going brown)
• 100g butter
• 100g caster sugar
• 100g self raising flour
• 2 tsp milk
• 100g frozen blackberries
• 2 eggs

For the Frosting:

• 75g butter
• 50g icing sugar
• 50g custard powder
• A little milk to loosen if needed

1. Line a cake tin with 12 cupcake cases and preheat the oven to 200 degrees.
2. Make the crumble topping by combining the butter, sugar and flour and rubbing between your fingers to make a bread crumb consistency.
3. Heat the apple in sauce pan with a tsp of water for around 5 minutes, until it's started to soften, then put to one side.
4. Make the sponge mixture by creaming together the butter and sugar, then add the eggs one by one and mix.
5. Fold in the flour, apples and milk, then spoon equal amounts of sponge mixture in to the cases and top with blackberries.
6. Sprinkle the crumble over the top, then bake in the oven for 20 minutes.
7. Make the frosting by creaming together the custard powder, icing sugar and butter, adding milk if needed.
8. When the cupcakes are done leave to cool completely, then pipe or spoon on the frosting.

P.s this will also be featured on Peach Trees and Bumblebees, where they will be posting lovely cupcake recipes all week! 

Posted in: Baking