• Pre-heat your oven to 170°c fan/190°c. Line a cupcake tin with 12 cases.

The Crumble Topping

• Mix the light brown sugar, plain flour and unsalted butter, cut into small cubes, with your hands until it forms a crumb-like texture. Set aside.

The Cake Batter

• In a mixer, beat the unsalted butter, dark brown sugar and golden caster until creamy and fluffy. Add the beaten eggs and combine well with the mixer. Add the sour cream and vanilla. Mix in.
• Sieve the plain flour, pumpkin pie spice and baking powder into the bowl of mix, and fold in carefully. Pour in the milk and give it a good stir.
• Fold in your chopped apples. Divide equally into the cases. To each cake, add some crumble topping with a spoon and push down gently. Bake in the oven for 20-25 mins or until brown. Insert a skewer to test if the cakes are cooked. Cool on a wire rack.

The Buttercream

• Beat the salted butter until it's soft and creamy. Add half of the icing sugar and all the clotted cream. Beat until creamy and combined.
• Add in the rest of the icing and beat until combined. It'll be super creamy and light when done.
• Time to pipe! I piped my cupcakes using a D7 7mm star piping nozzle and piped doing a simple swirl. The Wilton has a great video on how to pipe a swirl on a cupcake.
• Top each cake with half a dried apple ring. Time to eat!