To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together.

Cover with a pan lid, and cook the apple for 10-15 minutes until soft.

Remove from the heat and leave to cool completely.

Pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper.

Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together.

Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs.

Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch.

Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases.

To make the sponge, mix together the butter and sugar until smooth.

Add the eggs and whisk well.

Then gently whisk in the self raising flour, cinnamon and mixed spice.

Divide the mixture between the 12 cupcake cases.

Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean.

Leave to cool completely.

Use a cupcake corer or a knife to make a hole in the middle of each cupcake.

Fill the holes with the apple filling.

Make the buttercream by mixing the butter on its own for a few minutes, then add the cinnamon, icing sugar and milk, and mix until smooth.

Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle, or spread on with a spoon.

Add the rest of the apple filling to the top of each of the cupcakes.

Sprinkle the crumble over the top.

Store in an airtight container in a cool place, eat leftovers within 3 days.