Yields- 15-16 cupcakes. Preheat oven to 350*F.

In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

In the bowl of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla and oil, beat.

Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Add the Pommies and beat until just combined. Scrap down the side of the bowl.

Pour batter into a muffin pan prepared with paper liners, filling each about 2/3 full. Bake cupcakes in pre-heated oven for 12-14 minutes.

While cupcakes are baking, prepare the filling and topping.

Apple Filling: Roughly chop 3 Granny Smith apples and combine with ½ bottle of Pommies Dry Cider, white sugar, brown sugar, cinnamon and a pinch of salt. Cook in a sauce pan over medium heat until apples are soft; drain and reserve apple mixture.

Caramel Sauce: Put 2 cups sugar in a heavy bottomed sauce pan and stir constantly over medium heat. Once all sugar has dissolved the syrup will become a dark amber colour, at this time take pan off heat and add 1 cup heavy cream (stand back as it will bubble up and spatter). Quickly stir and leave at room temperature for one hour until mixture thickens.

Crumble Topping: Put the flour, chopped cold butter, cinnamon, brown sugar and almonds into a cuisinart and pulse until mixture forms crumbs. Stir in the rolled oats and spread crumble mixture on a baking sheet and bake in 350 degree oven for 20-30 minutes.

Once cupcakes and crumble mixture have cooled, it is time to assemble. Use small spoon to scoop out middle of cupcake, add a tablespoon of apple mixture, sprinkle crumble topping and drizzle caramel sauce. Yum!