Apple Streusel Cupcakes (vg)

These light and fluffy cupcakes are incredibly moreish and a real crowd pleaser!


280g jar of unsweetened applesauce
1/2 tsp bicarbonate of soda
60g plant based butter/margarine
75g sugar
175g self-raising flour
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg

For the streusel topping:

100g plain flour
100g sugar, ideally demerara
1/2 tsp ground cinnamon
1/4 tsp grated nutmeg
70g plant based butter/margarine


Preheat the oven to 180C/350F/Gas Mark 4. This mixture makes between 12 and 16 cakes depending on how large you want them to be so lay out the requisite amount of cupcake cases in a cupcake baking tray.

Next, make the streusel topping. You can do this by hand, or in a food processor. Mix together the dry ingredients (flour, sugar, spices), then rub in the butter (cut into cubes first if using a solid butter block) until it resembles sand or fine breadcrumbs. For a little extra decadence, you could add some crushed Lotus biscuits to the mixture at this point. Set aside the topping until later.

Now to make the cupcakes. Empty the applesauce into a medium bowl, then add the bicarbonate of soda and stir until it has dissolved and the applesauce is foamy.

Beat the sugar and butter/margarine together with a hand mixer until light and fluffy. In a separate bowl weigh out the flour, cinnamon and nutmeg and stir lightly to evenly distribute the spices. Add a quarter of the flour mix to the sugar/butter bowl, sifting as it goes in to get rid of any lumps. Fold gently into the sugar/butter with a large spoon or spatula. Once that is largely mixed in, add a quarter of the applesauce and again fold gently into the mix. Repeat this process, alternately adding the flour and the applesauce, until all the ingredients are combined. This should be a fairly loose batter, so if it is looking a little thick then gently fold in a little of your preferred plant milk.

Drop approximately a dessertspoon of the mixture into each cupcake case. Distribute the streusel topping across each case as evenly as you can, and lightly press the topping down onto the batter.

Bake for around 20 minutes, or until golden brown and risen. Cool on a wire rack and enjoy warm or leave to cool completely. These cakes will keep well in a airtight box for a couple of days.

(Recipe adapted from Easy Cupcakes by Marks & Spencer)

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