Fruity Crumble Cupcakes

Prep Time
Cook Time
Ready In

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

Original is 12 servings


  • 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 by Step Method

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.


No special items needed.

0 Reviews

You'll Also Love