Preheat oven to 180 C / Gas Mark 4. Put 14 bun cases in a bun tray.
To make the crumble topping put the plain flour, 50g demerara sugar and 1/2 teaspoon cinnamon into a small bowl. Cut the 35g butter into small dice and rub into the dry ingredients until it resembles fine breadcrumbs.
To make the cupcakes, add bicarbonate of soda to apple sauce and stir until dissolved. Beat the softened butter and the 85g demerara sugar in a bowl until light and fluffy. Gradually beat in the egg.
Sift in self-raising flour and 1 teaspoon cinnamon. Fold into mixture, alternating with the apple sauce. Spoon the mixture into the paper cases.
Scatter the topping over each cupcake and press down gently. bake for 20 minutes until well risen and golden brown.
Leave them in the tin for four minutes then transfer to a wire rack
Excellent recipe. I used cooked apples 10 fluid oz. instead of the apple sauce, which was excellent. Just make sure you press the crumble topping down firmly otherwise it falls off easily when the cakes cool. I also used muffins cases, and just cooked them for a little longer. - 08 Sep 2011