Apple Crumble Cupcakes (Zoella Recipe) - Gluten, Lactose, Yeast Free - #bakingwithvickiie - vTomb

Apple Crumble Cupcakes (Zoella Recipe) - Gluten, Lactose, Yeast Free - #bakingwithvickiie

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Hello There!

Today I am showing you how to make my Apple Crumble Cupcakes (Zoella Recipe). But of course, it is going to be gluten free, lactose free and yeast free.

Let’s-a-go!

If you do make these don't forget to use the hashtag: #bakingwithvickiie, so that I can see all of your creations!


Recipe

Equipment:
Measuring Spoons
Scales
Peeler
Apple Corer
Chopping Board
Small Knife
12 – Hole Cupcake/Muffin Tray
12 Cupcake Cases
Baking Tray/Cookie Sheet
Baking Paper
Scissors
Pencil
Spray Oil
Large Saucepan with Lid
Large Mixing Bowl x 3
Trivet/Placemat (optional)
Wooden Spoon/Electric Hand Whisk
Spatula
Tablespoons x 3
Cake Tester/Skewer/Toothpick/Teaspoon Handle
Cooling Rack
Palette Knife
Large Piping Bag
Piping Nozzle (whatever kind you like, I used a star nozzle)
Tall Glass
Elastic Band


Ingredients:

For the Cupcakes:
2 Bramley Cooking Apples, peeled, cored and chopped into little squares
1 Golden Delicious Apple, peeled, cored and chopped into little squares
Water (just enough to cover your apples)
1 tbsp Caster Sugar
125g Butter, softened (I like to use lactofree butter)
155g Caster Sugar
2 Medium Sized Eggs
1 tsp Vanilla Extract
230g Gluten Free Self Raising Flour
1 tsp Ground Cinnamon
½ tsp Salt

For the Crumble:
100g Butter, cold (I like to use lactofree butter)
40g Gluten Free Self-Raising Flour
1/4 tsp Ground Cinnamon
1 tsp Vanilla Extract
75g Caster Sugar

For The Icing:
250g Butter, softened (I like to use lactofree butter)
110g Light Brown Muscovado Sugar
1 tsp Cinnamon
1 tsp Vanilla Extract
400g Icing Sugar
4 tbsp Milk (I like to use lactofree skimmed milk)


Method:
First things first, measure out all of your ingredients and preheat your oven to 180C/160C Fan/Gas Mark 4.

Prepare both of your trays.


For the Cupcakes:
Grab your large saucepan, prepared apples, 1 tbsp of caster sugar and water.

Place your ingredients into your saucepan and simmer for 5-7 minutes until soft, but so they still have some crunch to them. Then place off to the side to cool completely.

Grab your first large mixing bowl, wooden spoon/electric hand whisk, spatula, butter and your bigger amount of caster sugar.

Add your butter and caster sugar into your large mixing bowl and mix together until light and fluffy.

Add your eggs, vanilla extract and beat until you have a smooth batter.

Grab your flour, cinnamon and salt and mix until combined.

Add your flour mixture to your mixture and mix fully combined.

Grab your apples and gently fold into your mixture, slowly.

Grab your prepared cupcake tray and spoon your mixture evenly between your cupcake cases.

Place your cupcakes into the oven for 20 – 25 minutes. You can check if these are cooked using different ways, either by: inserting a teaspoon handle/cake tester/skewer and see if it comes out clean.

After this time, remove from the oven and leave them in their tray to cool, on a cooling rack, to cool completely.


For the Crumble:
Grab your second large mixing bowl, cold butter, gluten free self raising flour, cinnamon and vanilla extract.

Add your cold butter, flour, cinnamon and vanilla extract into your mixing bowl and rub everything together using your hands, until the mixture becomes crumbly.

Mix in your caster sugar until well combined.

Grab your prepared baking tray/cookie sheet and spread your crumble mixture over it.

Place your crumble into the oven for 10 – 15 minutes until golden brown.

After this time, remove from the oven and leave it in their tray to cool, on a cooling rack, to cool completely.


For the Icing:
Grab your third large mixing bowl, wooden spoon/electric hand whisk, spatula, butter, light brown muscovado sugar, cinnamon and vanilla extract.

Place everything into the bowl and mix together for 5–7 minutes until lighter in colour and fluffy.

Mixing all the time, on a low speed, add a little bit of your icing sugar to your mixture until fully combined.

Add a tablespoon of milk to your icing, until your icing is light and creamy, but stiff enough to hold it’s shape.


All together:
Once the cupcakes and crumble are fully cooled, spoon the icing into a piping bag fitted with a nozzle.

NOTE: Leave about a quarter of your icing in the mixing bowl.

Using your palette knife, spread a small amount of icing from your bowl onto the top of each cupcake.

Add some crumble mixture to the top of your cupcake.

Using the piping bag, pipe a small swirl of icing onto the top of the crumble on each cupcake.

Top with a small sprinkle of even more crumble.

Serve and enjoy!



Previous Video: https://youtu.be/-GCoCjMf9q8

Previous Baking Video: https://youtu.be/OUU6zlqZnQQ

My Channel: https://www.youtube.com/channel/UC-fVUfgy6eRPcyQTOMkG-Zg



Social Media:

Instargram: https://www.instagram.com/vickiiesadventure/

Pinterest: https://www.pinterest.co.uk/vickiie1945/



Inspiration From:

https://www.youtube.com/watch?v=a37vm2dsnZQ



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