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Yes! Keeping it seasonal with this little cherubs! AND they’ll be in store all this weekend if you want to get one without making a mess in your kitchen!
Love Apples? Make apple shaped cakes! –
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For the Apple Goo –
1 Bramley apple, chopped super fine
40g butter
1.5 tsp cinnamon
50g dark brown sugar

For the Blackberry Goo –
400g fresh or frozen Blackberries
100g caster sugar

For the Oaty crumble –
100g golden syrup
100g demerara sugar
100g chopped butter
150g rolled oats
50g plain flour

For the cupcakes –
100g Caster sugar
25g brown sugar
130g self raising flour
1/4 tsp bicarb
1/2 Bramley apple or 1 Cox/Braeburn/Granny Smith
125g butter
2 eggs
1 tsp treacle
1.5 tbsp apple juice

For the buttercream –
150g unsalted butter, soft
340g icing sugar, sifted
3-4 tbsp Blackberry goo


MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies



Crumbs & Doilies
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  1. Jerene Tan says:

    Hey Jem! What do you think about using mulberries instead of blackberries? :O

  2. Anna Hägg says:

    Looks so good… combining all those different textures must make it dreamy 😍 but… how on earth do you stay so slim and beautiful with all those sweets? 😂 Please do tell your secret!

  3. Karim El-houssami says:

    Will it make a blackberry hater like me like them?

  4. Sophie's says:

    There are perfect for autumn !

  5. Aaron Trujillo says:

    Put up a recipe for clotted cream! how would you dress it up? Perhaps fresh fruit or sometype of sweet concoction you can think of?:)

  6. Tử Linh Vương says:

    Can u do vegan series,pls??

  7. Just Observe says:

    Wow if the presenter was of any other color (darker) and used bare hands and grated the finger off .. the comment section would have riled the chef !!
    Please use gloves and I am very curious if you changed the grated apple

  8. ItsSanni says:

    Hey Jemma, what's a good vegetarian substitute for eggs for your cupcake recipes?

  9. John Astro says:

    Is there any reason you used two cupcake tins on top of each other?

  10. Lesley Balmer says:

    Jemma…love watching all your videos and you get such great results with your oven…can I ask what make it is? I do a lot of baking for charity and my conventional oven isn't up to it so hubby is buying me a proper caterers convection one for my 50th. I keep looking at all these different makes but they don't seem as suitable for baking cakes. Yours is tried and tested so I'd love your help xx

  11. Rania Saif says:

    Love you tooooooo much you are amazing 😍😍😍😍😍

  12. Joumana says:

    I just finished making this cupcake and it was absolutely divine. The crumble was so delicious that I couldn't help myself from eating the batter will definitely be topping on my yoghurt cereal and anything I can find. The icing to quote my son was like eating air or whipped cream and was just so light and fluffy. The cake itself was moist, wonderfully aromatic and such a perfect compliment to the sweetness of the icing. The Apple compote didn't work out for me for some reason it didnt thicken up and tasted trainee because of the cinnamon. The berry compote on the other hand made the most exquisite colour and was just so aesthetically pleasing. Overall it was a beautiful cake, instructions were succinct and accurate and I would definitely recommend. Thanks Jemma! 🙂

  13. Notes to the Next says:

    I’ve always been curious about the prevalence of self-rising flour in the UK. We certainly have it in the US, and I’ve used it before when a recipe specifically calls for it, but I use a variety of types of flours, (pastry, all-purpose, bread flour, etc) and I like to make sure my leaveners are as fresh as possible. Can someone give me info on this? I really want to know the story behind it! 🙂

  14. Shashika Dulashini says:

    Self rising flour is plain flour or? ???

  15. Ken Rose Zulaybar says:

    This is amazing i can't wait to try the recipes love you Jemma>3


    Can u pls tell some substitute for treacle??


    hey! i remember zoe(zoella) talking about crumbs and doilies!

  18. Joan A says:

    I am so disappointed, this is the first cupcake of jemmas I tried and it was not good. The only thing I plan on making again is the oaty crumble. The cupcakes sank big time. The buttercream was way too sweet. I love ur videos, was hoping to love the cake too. But all your recipes have the same base so I must be moving on now…

  19. Knowledgeable Reaction says:

    what do you do with the cupcake centers you cored out?

  20. K Horoski says:

    Hey #cupcakejemma. Im sorry if you are asked this too much, can we American equivalents for measurements?

  21. It's a Vanzant Life says:

    Perfect timing to come across this video. I will be blackberry picking this weekend and now I have a tasty treat to make! Thank you!

  22. Di willsden says:

    Jemma, loving the videos! Just wanted to mention about the eggs, I noticed that you haven't prep'd them before using. I learnt the hard way to crack eggs into a separate vessel to check for quality before using. I had my own free range hens and used eggs laid the day before but one was bad but was added to a bowl of expensive ingredients before I noticed….rendering the whole thing useless. I didn't have enough to start again. That day was a lesson well learned, after all what is one extra dirty vessel?!

  23. sereyna scott says:

    oateyy crumbleyyyy

  24. sharmin khondaker says:

    Looks absolutely delicious 😋

  25. sereyna scott says:

    why r u soo amazinggg ?

  26. sereyna scott says:

    rweally worth the complexityyy

  27. Vatsal Narang says:

    These r the best cupcakes you’ve ever made! So unique n amazing!

  28. Clare Hughes says:

    Oh my god I need this! ❤️

  29. Nancy Alfaro says:

    I made these this past weekend because I had some good friends coming over and needed to test these out because I have been asked to take “fall-themed “ cupcakes to an event and I needed honest feedback before taking them anywhere. I had to top with vanilla buttercream only because I felt the blackberry color made them look for summery. The potato ricer step is critical and I can happily report that all of my girlfriends absolutely loved them and will include as one of the flavors to include in what I take for the event in two weeks. Thank Jemma for sharing this wonderful recipe!

  30. Sonia Clarkson says:

    When you say soft butter do you mean room temp.

  31. B l u e B e r r y's says:


  32. Karen Brolls says:

    Chocolate mint slice😃

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