Prepare the custard cream icing by sifting icing sugar and custard powder into a large bowl. Add vanilla extract and 5 tablespoons of cream, whisk until smooth and thick.

Heat the remaining cream in a medium saucepan until hot. Gradually add hot cream into the custard mix while whisking constantly. Pour mixture back into the saucepan and cook for 5-6 minutes until thick. Cover with clingfilm and chill in the fridge for 5-6 hours or overnight.

Remove icing from the fridge and whisk gently until it reaches the consistency of whipped cream, adding milk if too stiff.

To make the sponge, beat softened butter and sugar until fluffy. Add flour, baking powder, salt and cinnamon and mix until combined.

In a jug, mix eggs, milk, and vanilla. Pour ⅔ of this mixture into dry ingredients and mix on low speed. Add remaining mixture and fold until smooth.

Divide batter between cupcake cases, filling up two-thirds full. Place stewed apples on top of each cupcake. Bake for 18-20 minutes until springy. Cool in the tin for a few minutes before transferring to a cooling rack.

Prepare the crumble topping by heating the oven to 180°C (160°C fan). In a bowl, combine flour, oats, sugar and cinnamon. Rub in cold butter until crumb-like, spread on a baking tray and bake for 15 minutes until golden. Cool completely.

Pipe custard icing on top of each cupcake and sprinkle with crumble topping before serving.