I wasn’t sure whether to call these muffins or cupcakes – the apple sauce makes them wonderfully moist and the streusel topping dribbled with lemon glaze is satisfyingly crunchy.
makes: 18 cupcakes
preparation: 30 minutes
baking: 30 minutes
cooling: 35 minutes
freeze: No
for the cake mixture
115g (4oz) dairy-free spread
215g (7½oz) granulated sugar
80g (3oz) soft light brown sugar
4 large eggs, beaten
300g (10½oz) wheat- and gluten-free self-raising flour
2 tsp xanthan gum
1 tsp bicarbonate of soda
¾ tsp salt
* Preheat the oven to 180C/160°C fan/Gas 4. Line the tins with muffin cases.
* First make the streusel topping by placing all the ingredients in a mixing bowl and using your fingers to mix into a light crumb, then put to one side.
* In a large mixing bowl, use a hand-held electric mixer on a high setting to cream the dairy-free spread and both sugars for about 3 minutes until light and fluffy.
* Gradually add the eggs on a medium speed setting, mixing well between each addition. Don’t worry if it curdles slightly; just turn up the mixer speed to high for a few seconds and the mixture will become smooth again.
* Fold in the sifted flour, xanthan gum, bicarbonate of soda, salt, cinnamon, nutmeg, cloves and apple sauce using a large metal spoon so you don’t knock the air out.
* Divide the mixture evenly among the prepared muffin cases. Use an ice-cream scoop of mixture, which ensures an equal amount in each cup. Level the mixture with the back of a teaspoon, then sprinkle the streusel topping evenly over each cupcake, pressing it down lightly into the mixture.
* Bake in the oven for 20 to 25 minutes or until a metal skewer inserted into the middle of the cakes comes out clean. If necessary, rotate the tins and finish baking for a further couple of minutes.
* Remove from the oven and leave to cool in the tins for 5 minutes, then remove from the tins and transfer to a metal cooling rack.
* Make the lemon glaze by mixing the icing sugar and lemon juice together, then drizzle lightly across the top of the cooled cupcakes. Store in an airtight container for three days (do not store in the fridge).