It s like a new kid on the block when I first saw this delightful recipe. It is common when we know that a crumble dessert is often baked in a pie dish, a cake tin or any ovenproof dish.This recipe is a cupcake version and I am excited to give it a try. And it includes apple sauce which I prepared  from fresh apples, some sugar and lemon juice and rind. My Club7 of food testers really enjoy these Apple Streusel cupcakes!

Ingredients

• 1/2 tsp bicarbonate of soda
• 280g apple sauce(jar)
• 55g butter soften or soft margarine
• 85g demerara sugar
• 1 large egg, beaten
• 175g self raising flour
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg

Topping

• 50g plain flour
• 50g demerara sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 35g butter, softened

 Method

1. Preheat the oven to 180’C. Place 14 cases in a bun tin.
2. To make the topping, put the flour, demerara sugar,cinnamon and nutmeg in a bowl. Cut the butter into small pieces, then add to the bowl and rub it in with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the bicarbonate of soda to the apple sauce and stir until dissolved. Place the butter and demerara sugar in a large bowl and beat together until pale and creamy. Gradually beat in the egg. Sift in the flour, cinnamon and nutmeg and, using a metal spoon, fold into the mixture, alternating with the apple sauce mixture.
4. Divide the mixture evenly between the paper cases. Scatter the topping over the cupcakes and press down gently. Bake in the preheated oven for 20 minutes, or until risen, golden and firm to the touch. Transfer to a wire rack and leave to cool. Voila! Happy Days!