Gluten Free Apple Crumble Cupcakes

I love apple pie, I love apple crumble and I love cupcakes. So naturally when both my boys wanted to make cupcakes today, these cupcakes were a the way to go. In the original recipe oatmeal flakes are used in the crumble. I wouldn't be Wendy, if i didn't change that. I had some gluten free Honey & Nut Crunchy cereal left over that I used. (it's by Peak's Free From and I love it, but my kids refuse to eat cereal. So if your children or you for that matter, love cereal, and need to be gluten free, I highly recommend it!) 

It turned out to work fabulously in this recipe. 

I often get asked if I eat all that the kids & I bake and the answer is... Yes! I need to know what it tastes like before I post it here and I'll gladly pass on something else to eat an extra cupcake. And to be honest, we don't always make the full recipe. I'm posting the recipe here and it makes 12 cupcakes, but I made just 6, with half of the ingredients (except for the egg. Half an egg is not doable and it worked well.)

Because my boys love decorating, we decorated the cupcakes with bright blue frosting & sugar figurines, but the cupcakes are wonderful without it too!

Without or without frosting, they are delicious! 

Ingredients:

• 225 grams (8 oz) of rice flour
• 35 grams (1.25 oz) of almond flour
• 1 teaspoon of cream of tartar
• 85 grams (3 oz) of light caster sugar
• 1 teaspoon of xanthan gum
• 1 teaspoon of cinnamon powder
• 2 apples, peeled and finely chopped
• 1 egg
• 150 ml (5.5 fl oz) of sour cream
• 55 grams (2 oz) of melted butter

For the crumble:

• 55 grams (2 oz) of rice flour
• 50 grams (1.75 oz) of finely ground almonds
• 35 grams (1.25 oz) of oatmeal flakes (or gluten free crunchy cereal)
• 85 grams (3 oz) of sugar
• 1 teaspoon of cinnamon powder
• 90 grams (3.25 oz) of butter

Instructions:

1. Preheat the oven to 180 degrees centigrade / 350 degrees fahrenheit. 
2. Line a cupcake tin with 12 paper cupcake cups.
3. Put the flour and the cream of tartar in a bowl. Add the caster sugar, xanthan gum, cinnamon and grated/chopped apples in the bowl and mix well. 
4. Add the egg, sour cream and butter and beat into a lumpy batter.
5. Take another bowl and knead the rice flour, ground almonds, crunchy cereal, sugar, cinnamon and butter into a crumbly dough. 
6. Scoop the cupcake batter into the paper cups, add the crumble dough on top and put them into the oven for 20-30 minutes till risen and golden brown. 
7. let them cool for 5 minutes before taking them out of the tray and let them cool on a wire rack. You can serve them warm as well, with a bit of vanilla ice-cream and you'll have a fantastic dessert!

Enjoy!