The Great British Bake Off’s Frances Quinn

‘I’m already dreaming of autumn apple crumbles and custard, but with the sun still shining, these cute cupcakes are perfect for Sunday lunch dessert – or afternoon tea’

of the pan – the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mixture, whisking all the time. Pour the mixture back into the pan and return to the heat. Cook gently for 4-6 minutes, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight in the fridge.

Make the cupcakes

The next day, turn oven to fan 160C/conventional 180C/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder-coated apples. Divide the mixture between the muffin cases and bake for 18-20 minutes until lightly golden, and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool on wire racks.

Make the crumble

Whizz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes, until lightly golden.

Make the dough for the decoration

Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 minutes, or until firm.

Make and bake the apple and leaves

Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using apple and leaf-shaped cutters (or a sharp knife), cut out 12 apple shapes and leaves. Use a palette knife to lift the shapes onto a baking tray lined with parchment. Bake for 8-10 minutes until lightly golden. Cool for 5 minutes and transfer to wire racks to cool completely.

Melt the chocolate

Melt the chocolate in a bowl over a pan of simmering water (or microwave for 5-10 second bursts). Dab each ‘leaf ’ biscuit with a little melted chocolate and fix it to an ‘apple’. Leave to set.

Finish decorating the cakes

Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface with a spatula. Sprinkle over some crumble, then insert an apple biscuit into the top.