These gluten free apple crumble cupcakes are the perfect autumn treat. Chunks of apple, crunchy crumble pieces and a sweet cinnamon frosting.
First preheat the oven to 180'C/Gas 4. Place 12 cupcake cases in a 12-hole muffin tray and set aside.
Peel and core the apples and cut into 1cm cubes. Place in a bowl with the brown sugar and 1 tsp plain gluten free flour and stir until coated.
Make the crumble by rubbing the butter, flour and sugar together until it resembles breadcrumbs. Put this and the apple mixture to one side while you make the cake batter.
For the cake batter, add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale. Add the eggs and beat again until combined. Add the self raising flour, xantham gum and cinnamon, and beat again. Once combined, fold in the apples.
Spoon the cake mixture evenly between the cupcake cases. Sprinkle each cake with around 1/2 tsp crumble mixture. Place in the oven and bake for 20-25 minutes, until a skewer inserted in the middle comes out clean. Cool cakes completely on a wire rack.
While the cakes are cooling and the oven is still hot, spread the rest of the crumble mixture over baking paper on a baking tray and bake for around 5-10 minutes until golden. Remove from oven an cool.
To make the frosting, beat the butter with an electric whisk for a minute or two until soft. Add the icing sugar, milk, cinnamon and vanilla extract and beat again (tip - cover with a clean tea town when you start mixing this to avoid an icing sugar cloud!) until fully mixed.
Spoon the icing into an icing bag and using a closed star tip, pipe the buttercream frosting on in a swirl. Sprinkle with the cooked crumble mixture to finish.