Ingredients
Make 14
1/2 tsp Baking soda
10 oz/280 g Jar tart apple sauce
4 tbsp Butter, softened or margarine
3 oz/85 g/scant 1/2 cup raw Brown sugar
1 Large egg, lightly beaten
6 oz/175 g/scant 1 1/4 cups Self-rising white flour
1/2 tsp Ground cinnamon
1/2 tsp Freshly ground nutmeg
Topping
1 3/4 all purpose flour
50 gr raw brown sugar
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
2 1/2 tbsp butter
1) Put 14 papper baking cases in a muffin pan.
2) First make the topping. Put the flour, sugar, cinnamon, and nutmeg in a bowl or in the bowl processor. Cut the butter into small pieces then either rub it in by hand or blend in the processor until the mixture resembles fine bread crumbs. Set aside while you make the cakes.
3) To make the cupcakes, add the baking soda to the jar od applesauce and stir until dissolved.
Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg. sit in the flour, cinnamon, and nutmeg and using a large metal spoon, fold into the mixture, alternating with the applesauce.
4)Spoon the batter into the paper cases.
Sprinkle the topping over each cupcake to cover the tops and press down gently.
5)Bake the cupcakes in a preheat oven, 350F / 180C, for 0 minutes, or until well risen and golden brown. Leave the cakes for 2-3 minutes before serving warm or transfer to a wire rack and cool.
