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.

To make the crumble, 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.

For the cupcakes, 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 golden brown and a skewer inserted 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 alone for a few minutes, then add cinnamon, icing sugar and milk, mixing until smooth.

Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle.

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

Sprinkle the crumble over the top, or wait and do this later as it may soften from the buttercream.

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