which reminded me of the desserts I used to eat when I was kid. Rhubarb crumble was a regular "afters" for us and very much enjoyed with custard!
This is a great recipe, easy to make and the crumbly topping is delicious!
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{ raspberry
crumble cupcakes recipe }
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Makes 12
Cupcakes
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Ingredients { for the
cupcakes }
112g (4oz) PLAIN FLOUR
½
tsp baking powder
¼ TSP BICARBONATE OF SODA
¼ TSP SALT
4
TBSP BUTTER
112G
(4OZ) SUGAR
½
tsp ALMOND EXTRACT
1
EGG
113ML
(4FLOZ) GREEK YOGHURT
125G
(4½OZ) RASPBERRIES
Instructions
1. Preheat oven
to 170°C/Gas Mark 3 and line your muffin tin with paper cases
2. SIFT TOGETHER
THE FLOUR, BAKING POWDER, BICARBONATE OF SODA AND SALT AND SET ASIDE.
3.
Beat TOGETHER THE BUTTER, SUGAR AND ALMOND EXTRACT IN A MIXING BOWL UNTIL
LIGHT AND FLUFFY. aDD THE EGG AND BEAT WELL.
4. Add HALF THE YOGHURT AND BEAT UNTIL CREAMY. gENTLY STIR IN HALF THE DRY INGREDIENTS UNTIL BLENDED, THEN ADD THE REMAINING YOGHURT. 5. Spoon THE MIXTURE INTO THE PAPER CASES UNTIL JUST OVER HALF WAY. ADD CHOPPED RASPBERRIES TO EACH CUPCAKE. Ingredients { for the DECORATION } 110G (4OZ) SUGAR 55G (2OZ) PLAIN FLOUR 50G (1¾OZ) ROLLED OATS 110G (4OZ) BUTTER 75G (2½OZ) CHOPPED ALMONDS
Instructions
1. MIX ALL THE INGREDIENTS WITH YOUR HANDS UNTIL THE MIXTURE IS CRUMBLY AND CLUMPS TOGETHER.
2. SPRINKLE OVER “THICKISH” LAYER OVER THE
TOP OF EACH CUPCAKE AND BAKE FOR AROUND 15-20 MINUTES UNTIL WELL RISEN AND
THE TOPPING IS GOLDEN.
3. WHEN READY COOL IN THE TRAY FOR ABOUT 5
MINS, THEN TRANSER TO A COOLING RACK.
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Notes: CHOP YOUR RASPBERRIES AND ADD TO THE CUPCAKE MIXUTRE IN THE PAN. iF YOU OVER MIX INTO THE CUPCAKE BATTER YOUR CUPCAKES WILL END UP TOO OILY. |
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