Fruity Crumble Cupcakes
Recipe: #34998
May 28, 2020
Categories: Desserts, Cupcakes, Snacks, Apple, Blueberry, Baby Shower, Birthday, Game/Sports Day Picnic, Potluck, Oven Bake, Vegetarian, Canned Fruit, Butter/Margarine, more
"Form our weekday newspaper The West Australian. Times are estimated."
Original is 12 servings
Ingredients
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 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.
Tips
No special items needed.
0 Reviews
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