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    Back to School Apple Crumble


    For the Cupcakes
    • 2 ½ cups all purpose flour
    • 2 ½ tsp baking powder
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • 1 cup unsalted butter (at room temperature)
    • 1 ¾ cups white fine sugar
    • ¼ cup dark brown sugar
    • 4 eggs (at room temperature)
    • 1/3 cup hot water
    • 1 tsp pure vanilla extract
    • 2 ½ cup freshly grated apples (approx. 5 medium sized apples)

    For the Icing
    • 1 cup unsalted butter (at room temperature)
    • 4-5 cups icing sugar, confectionery
    • ¼ cup milk
    • 1 tsp pure vanilla extract
    • 1 tsp ground cinnamon

    For the Crumble
    • 3 tbsp. white fine sugar
    • ½ cup dark brown sugar
    • 1 cup all purpose flour
    • 2 tsp ground cinnamon
    • 6 tbsp. cold butter, cut into small cubes
    • 1 cup quick rolled oats


    • Preheat oven to 350 °F
    • In a bowl, combine all of the crumble ingredients and mix together. Spread the mixture on a cookie sheet lined with parchment paper. Bake for 25 minutes or until crumble reaches a golden brown colour. Set aside and let cool.
    • Line muffin tins with cupcake papers (makes approximately 24)
    • For the cupcakes, in a small bowl combine the all purpose flour, baking powder, salt and ground cinnamon and set aside.
    • In a large bowl, cream the butter until smooth with an electric mixer.
    • Add the sugars gradually and beat until fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Add one third of the flour mixture, then gradually add one third of the hot water. Beat until well combined, however it is important not to overbeat the ingredients. Add another third of the flour mixture followed by a third of the hot water. Finally add the remaining flour mixture followed by the remaining of the hot water and mix until combined.
    • With a spoon, mix the grated apple and half of the crumble mixture into the batter.
    • Using an ice cream scoop, fill the cupcake papers about ¾ full.
    • Bake for 18-20 minutes (time may vary between ovens).
    • Let the cupcakes cool for a few minutes, then remove from the tins and let cool completely on wire racks before you decorate.
    • For the icing, in a large bowl, mix the butter and pure vanilla extract. Add 3 cups of icing sugar, confectionery and ground cinnamon with half the milk and mix until smooth and creamy. Gradually add the remaining icing sugar, confectionery and milk until icing is of a thick enough consistency (you may not need to add all the icing sugar, confectionery and milk).
    • Ice cupcakes using your favourite Wilton tip and finish off with a sprinkling of the remaining crumble.