Apple Crumble Cupcakes

These are a great treat which can be eaten hot or cold, with custard, ice cream or low fat creme fraiche if you are trying to be good.

Recipe
Makes 12-14

Ingredients
1/2 tsp bicarbonate of soda
280g jar Bramley apple sauce
55g butter, softened or soft margarine
85g demerara sugar
1 large egg, lightly beaten
175g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground ginger

Topping
50g plain white flour
50g demerara sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
35g butter, cut into small pieces

• Preheat the oven to 180C or gas mark 4. Line 2 x 12 hole bun tins with 14 paper cases.
• First, make the topping. Place the flour, sugar, cinnamon and ginger in a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Set aside for now.
• To make the cupcakes, add the bicarbonate of soda to the jar of apple sauce and stir until dissolved.
• Place the butter and sugar in a large mixing bowl and beat together until light and fluffy, then gradually beat in the egg. Spoon the mixture into the paper cases and sprinkle with the reserved topping.
• Sift in the flour, cinnamon and ginger and fold into the mixture, alternating with the apple sauce.
• Bake in the preheated oven for 20 minutes or until well risen and golden brown.
• Leave the cakes for 2-3 minutes in the tins before serving warm or transfer to a wire rack to cool completely.