Vegan Apple And Cinnamon Crumble Cupcakes

Now this is one food combination that I had NEVER heard of until just very recently... A seemingly bizarre combination of cupcake and apple crumble, sounds weird right? Well actually no because if you took a bite out of one of these you would realise what you've been missing out on for so long... These little delights are perfect for the crisp autumn months and we even like to sometimes eat them in a bowl with custard poured on top of them. Another bonus besides being vegan is that these cupcakes are also completely grain and gluten-free, which means no missing out. There are a bunch of other different filling options besides apple, but we'll save them for more recipes. For now, here is our vegan apple and cinnamon crumble cupcakes recipe!

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

Approx 12 servings

For the cake

• 300g of cassava flour (or flour of your choice)

• 150g muscovado sugar

• 400ml of coconut milk (or milk of your choice)

• 1 tbsp of white vinegar

• 1 tsp of bicarbonate of soda

• 1 tsp of vanilla extract

• 1 tsp ground cinnamon

• 125ml of olive oil

For the apple filling

• 1x apple (diced into 1/2 cm cubes)

• 2 tsp of ground cinnamon

• 1 tsp of honey (or maple syrup)

For the crumble

• 1/2 cup of cassava flour

• 60g of butter (or vegan butter)

• 60g of caster sugar

METHOD

For the cake

Preheat the oven to 180 C

In a large mixing bowl add the flour and sugar. Break up any clumps in the sugar.

Add the cinnamon and mix together (always mix by hand when making a vegan cake as you don't want to over mix the batter).

Next add the coconut milk, vinegar, bicarbonate of soda, vanilla extract and olive oil.

Now mix all the ingredients together well (making sure not to over mix), until everything is fully incorporated. Set the mixture aside.

For the apple filling

Finely dice the apple into 1/2 cm cubes, making sure to cut around the core.

Add to your pan the apples and 1/2 cup of water, along with the cinnamon and honey (or maple syrup) and cook on a medium - low heat for 8 - 10 minutes. Add another dash of water if needed as this helps the apples achieve a syrupy consistency. Once the apples are cooked set aside.

For the crumble

In a mixing bowl add the flour, butter and sugar and rub between your fingers until it forms a crumble consistency. If it's not working try adding a little extra flour. When finished set aside.

Now it's time to assemble the cupcakes.

Add 1/2 tbsp of the cake batter to each of your cupcake moulds and make sure not to compress them down too much or they won't rise well.

Now evenly distribute a small handful of the diced apples to each of the cupcake moulds and place them on top of the cake batter.

With all the remaining cake batter, add 1 - 2 tbsp to each of the cupcake moulds, or until it's all gone.

Now sprinkle a large pinch of crumble on top of each cupcake until its all been used up.

Place the cupcakes into the oven for 25 - 30 minutes or until they have firmed up.

Remove from the oven and set aside to cool if desired (this will help them to firm up even more).

Serve and enjoy!

Consume immediately or store in an airtight container in the fridge for 1 - 2 days