Apple Crumble and Clotted Cream Cakes
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5.0
3 reviews
Excellent
Apple Crumble and Clotted Cream Cakes
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Apple crumble and clotted cream cakes combine the joy of apple crumble with a spiced cake. A sweet, crumbly topping sits atop a caramel-like spiced cake with soft apple pieces. The perfect Autumn bake!
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Ingredients
The Crumble Topping
- 100 g light brown sugar
- 50 g unsalted butter
- 90 h plain flour
The Cake Batter
- 100 g unsalted butter
- 100 g dark brown sugar
- 100 g golden caster sugar
- 1/2 tsp vanilla extract
- 2 eggs medium-size
- 70 ml sour cream
- 200 g plain flour
- 1 tsp pumpkin pie spice
- 50 ml semi-skimmed milk
- 2 Granny Smith apples diced small
The Buttercream
- 200 g icing sugar
- 150 g salted butter
- 100 g Clotted cream
- 12 dried apple rings cut in half
Instructions
- Pre-heat your oven to 170°c fan/190°c. Line a cupcake tin with 12 cases.
The Crumble Topping
- Mix the light brown sugar, plain flour and unsalted butter, cut into small cubes, with your hands until it forms a crumb-like texture. Set aside.
The Cake Batter
- In a mixer, beat the unsalted butter, dark brown sugar and golden caster until creamy and fluffy. Add the beaten eggs and combine well with the mixer. Add the sour cream and vanilla. Mix in.
- Sieve the plain flour, pumpkin pie spice and baking powder into the bowl of mix, and fold in carefully. Pour in the milk and give it a good stir.
- Fold in your chopped apples. Divide equally into the cases. To each cake, add some crumble topping with a spoon and push down gently. Bake in the oven for 20-25 mins or until brown. Insert a skewer to test if the cakes are cooked. Cool on a wire rack.
The Buttercream
- Beat the salted butter until it's soft and creamy. Add half of the icing sugar and all the clotted cream. Beat until creamy and combined.
- Add in the rest of the icing and beat until combined. It'll be super creamy and light when done.
- Time to pipe! I piped my cupcakes using a D7 7mm star piping nozzle and piped doing a simple swirl. The Wilton has a great video on how to pipe a swirl on a cupcake.
- Top each cake with half a dried apple ring. Time to eat!
Notes
- Storing your cupcakes: Store the iced cakes in the fridge because the buttercream can begin to melt in warm rooms. They can be left out for an hour or so but I would recommend keeping in the fridge. Leave out of the fridge to get to room temp before eating. The buttercream and cake will be slightly harder if eaten straight from the fridge.
Nutrition Information
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Calories
98770kcal
(4939%)
Carbohydrates
20663g
(6888%)
Protein
2792g
(5584%)
Fat
292g
(449%)
Saturated Fat
59g
(295%)
Polyunsaturated Fat
113g
Monounsaturated Fat
29g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
653mg
(27%)
Potassium
29002mg
(829%)
Fiber
730g
(2920%)
Sugar
118g
(236%)
Vitamin A
755IU
(15%)
Vitamin C
1mg
(1%)
Calcium
4096mg
(410%)
Iron
1254mg
(6967%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 98770 kcal
% Daily Value*
| Calories | 98770kcal | 4939% |
| Carbohydrates | 20663g | 6888% |
| Protein | 2792g | 5584% |
| Fat | 292g | 449% |
| Saturated Fat | 59g | 295% |
| Polyunsaturated Fat | 113g | 665% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 653mg | 27% |
| Potassium | 29002mg | 617% |
| Fiber | 730g | 2920% |
| Sugar | 118g | 236% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 4096mg | 410% |
| Iron | 1254mg | 6967% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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