Apple crumble & custard cupcakes

Apple crumble & custard cupcakes

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(16 ratings)

Prep: 50 mins Cook: 55 mins plus overnight chilling and cooling

More effort

Makes 12

These extra-special cupcakes taste just like traditional crumble and custard - top with cream icing and apple-shaped biscuits

Nutrition and extra info

  • un-iced

Nutrition: per cupcake

  • kcal641
  • fat45g
  • saturates27g
  • carbs53g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.6g
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    For the custard cream icing

    • 100g icing sugar
    • 3 tbsp custard powder
    • 1 tbsp vanilla extract
    • 600ml double cream

    For the cupcakes

    • 3 small dessert apples, peeled, cored and diced (about 325g/11 ½ oz)



      Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

    • 3 tbsp custard powder
    • 140g slightly salted butter, softened
    • 140g golden caster sugar
    • 3 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 tsp vanilla extract
    • 140g self-raising flour

    For the biscuits & crumble topping

    • 75g golden caster sugar
    • 100g slightly salted butter, chilled
    • 140g self-raising flour, plus extra for dusting
    • 1 tsp vanilla extract
    • ¼ tsp ground cinnamon
    • a few squares of white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


    1. The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.

    2. Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan – the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.

    3. The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.

    4. Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.

    5. Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.

    6. Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.

    7. Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.

    8. Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.

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    Comments, questions and tips

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    12th Mar, 2018
    A little time consuming, but delicious. I made these for a Mother’s Day tea and they taste exactly like apple crumble and custard. I didn’t bother with the biscuits. Like others have said the custard was a little stiff, but I just added a bit of milk to soften before piping it on. A perfect treat!
    Loudbasket's picture
    17th Sep, 2017
    I needed something show-offy but do-able for a work bake off and these seemed to fit the bill. I made the icing the day before and was concerned that the hot cream would scramble the eggs but this proved not to be a problem. The cakes were fairly simple, as were the crumble and biscuits, but the whole thing is quite time consuming so it's not a recipe to make when you're short of time. I found I had quite a lot of icing, crumble and biscuit mixture left over but this wasn't a problem, merely a cook's treat. ;) Most importantly, the finished product looked impressive and was absolutely delicious. They really do taste like apple crumble and custard, and my colleagues, who aren't usually animated on any subject, absolutely raved about them. A lovely thing to bake for an occasion.
    31st Aug, 2017
    I am an experienced baker but was not impressed with how these turned out. They didn't rise very much at all and therefore, due to their size, I ended with far too much icing. They were also overly sweet and all in all not worth the effort.
    15th Jun, 2016
    My icing looked a lot more yellow than the pictures, and there was so much left over (I'd suggest halving the mixture). Other than that, these were such a hit!
    5th Apr, 2016
    These cupcakes were such a hit! I made mini cupcakes with the icing and the crumble. Didn't do the biscuit part. I didn't have icing left, just piped everything on the cupcakes (maybe I needed more because I made mini's). I will definitely be making these again!
    10th Sep, 2015
    Good recipe, I added cinnamon to the cake mix.
    13th Oct, 2014
    Really lovely and moist, I ditched the biscuits and crumble and just sprinkled cinnamon on top but was very pleased with how these turned out. Like others I ended up with too much icing - would probably half the ingredients next time.
    kimpearce's picture
    19th Sep, 2014
    I have to say they are delicious though despite the icing being a little too thick, I managed to spread it on top, the crumble just adds something special to it and the icing is lovely not too sweet :)
    15th Sep, 2014
    P.S. I would suggest placing the apple shaped biscuits in the custard cream icing just before serving as I made up the cakes a couple of hours before serving and the biscuits were just starting to go soft, still delicious and went down a treat.
    14th Sep, 2014
    I have just finished assembling these and they look amazing and by the mmmm's that were coming from the "bowl scrapers" I have high hope for the taste. There was lots of the custard icing left so I have put it in the freezer - poss. custard ice cream? Regards the biscuits I have masses of crumble left so next time I will use 1/3 for the crumble and 2/3 for the biscuits as some of my apple shapes were a little thin and consequently spread on cooking the thicker ones were fine. It took me much longer than the time stated but I did take each stage very slowly and read and re read the recipe. So pleased with them I have taken a photo. I think the custard icing would be lovely in a jam sponge also.
    kimpearce's picture
    19th Sep, 2014
    I made the custard cream and left it overnight but it was far too thick and wouldn't whip it wanted to turn into butter - is this possibly too much custard powder?
    LCA's picture
    7th Sep, 2014
    How long should you whip the custard for. It went straight from solid from the fridge to a bitty, grainy mess and I carried on whisking for a good few minutes to see if there was a next stage but it didn't seem to come. Bit of a let down really as I've waited overnight, baked this morning now I have cake, crumble and no custard topping. It tasted really good when freshly cooked too.
    goodfoodteam's picture
    16th Sep, 2014
    Hi there, thanks for your question. Really sorry to hear you've not had a great result with the recipe. The ingredients should only need to be whisked for a minute or so, until they look like whipped cream, then it should be chilled until ready to use. If you are really stuck you can use vanilla buttercream instead so that they don't go to waste. Hope this helps.
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