Fruity Crumble Cupcakes

12
Servings
25m
Prep Time
35m
Cook Time
1h
Ready In


"Form our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • 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

Step 1

Line a 12-hole muffin pan (1/3 cup-capacity) with large muffin cases.

Step 2

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.

Step 3

Beat butter, Natvia and vanilla in a small bowl of an electric mixer until fluffy and then transfer mixture to a large bowl.

Step 4

Whisk eggs and sour cream in a small jug until combined and then whisk into butter mixture.

Step 5

Stir in sifted flour until combined and fold in apple and blueberries and then divide evenly among muffin cases and sprinkle over crumble.

Step 6

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.

Step 7

Serve warm cupcakes with double cream.

Tips & Variations


No special items needed.

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