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

Cover with a lid and cook for 10-15 minutes until soft. Remove from heat and leave to cool completely.

Preheat oven to 180C Fan/200C/375F/Gas Mark 5. Line a baking tray with baking paper.

Combine plain flour, light brown sugar, and cinnamon in a bowl and stir together.

Add the butter and rub it into the dry ingredients until it resembles breadcrumbs.

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

Preheat oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with cases.

Mix the butter and sugar until smooth. Add the eggs and whisk well.

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

Divide the mixture between the cupcake cases.

Bake for 20-25 minutes or until golden brown and a skewer comes out clean. Leave to cool completely.

Use a cupcake corer or knife to create a hole in each cupcake and fill with apple filling.

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

Pipe the buttercream onto each cupcake or spread with a spoon.

Add remaining apple filling to the top of each cupcake.

Sprinkle crumble over the top if serving immediately.