Fruity Crumble Cupcakes
May 28, 2020
Categories: Desserts, Cupcakes, Snacks, Dairy, Fruit, Apple, Blueberry, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Weeknight Meals, Electric Mixer, Oven Bake, Vegetarian, Canned Fruit, Butter/Margarine more
"Form our weekday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (138.3 g)
- Calories 209.5
- Total Fat - 6.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 152.9 mg
- Sodium - 5715.2 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 3.5 g
- Sugars - 12.5 g
- Protein - 9 g
- Calcium - 49.1 mg
- Iron - 1.8 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.2 mg
Line a 12-hole muffin pan (1/3 cup-capacity) with large muffin cases.
To make crumble, sift combined flour and cinnamon into a bowl and rub in butter until mixture resembles coarse crumbs nd then stir in remaining ingredients.
Beat butter, Natvia and vanilla in a small bowl of an electric mixer until fluffy and then transfer mixture to a large bowl.
Whisk eggs and sour cream in a small jug until combined and then whisk into butter mixture.
Stir in sifted flour until combined and fold in apple and blueberries and then divide evenly among muffin cases and sprinkle over crumble.
Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested and then let stand in pan for 15 minutes and then place on a wire rack to cool slightly.
Serve warm cupcakes with double cream.
Tips & Variations
No special items needed.