For the cupcakes: 

• 80g butter, softened
• 180g castor sugar
• 2 large eggs, lightly beaten
• 5ml (1 tsp) vanilla extract
• 150ml warm milk
• 200g plain flour
• 10ml (2 tsp) baking powder
• 7.5ml (1½ tsp) cinnamon
• 2.5ml (½ tsp) mixed spice
• 1.25ml (¼ tsp) salt
• 2 large apples (about 300g), grated with skins on

For the crumble:

• 30g cake flour
• 20g brown sugar
• 10g desiccated coconut
• 1.25ml (¼ tsp) cinnamon
• 30g butter, cubed

For the buttercream icing: 

• 165g butter, softened
• 110g white chocolate, melted
• 2.5ml (½ tsp) vanilla extract
• 160g icing sugar
• 15ml (1 tbsp) milk

1.) Preheat the oven to 180ºC. Line a muffin tray with cupcake cases.

2.) Cream the butter and castor sugar together for 10 minutes until pale and fluffy.

3.) Add the eggs gradually and mix in. Whisk in the vanilla extract and milk.

4.) Sift in the flour, baking powder, cinnamon, mixed spice and salt. Mix until just combined.  Squeeze the excess juice from the grated apple and discard. Mix the apple into the batter.

5.) Divide the batter between the 12 cupcake cases. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave the oven on and set the cupcakes aside to cool completely.

6.) To make the crumble mix the flour, brown sugar, coconut and cinnamon in a small bowl. Add the butter and rub together until the butter is evenly distributed and the mixture starts to clump together. There should not be any dry, floury bits.

7.) Spread the crumble mixture out on a small tray. Bake for 20 minutes until golden. Leave to cool.

8.) To make the icing place the butter in a mixing bowl and whip until smooth. Gradually pour in the melted white chocolate while whisking. Mix in the vanilla extract.  Sift in the icing sugar and whisk until smooth. Add a splash of milk if the icing is too thick.

9.) Pipe the icing onto the cold cupcakes. Sprinkle the crumble mixture over the icing, crushing any large lumps with your fingers as you sprinkle. Serve with a delicious cup of tea!