Ingredients
- 125 grams unsalted butter, chopped and at room temperature
- 1/3 cup Natvia sugar substitute
- 1 teaspoon vanilla bean paste
- 2 eggs
- 1/3 cup sour cream
- 1 1/2 cups self-raising flour
- 400 grams apple, canned pie fruit coarsely mashed
- 125 grams blueberries. fresh
- Double cream, to serve
- CRUMBLE TOPPING:-
- 1/2 cup plain flour
- 1 teaspoon ground cinnamon
- 50 grams unsalted butter, cold and chopped
- 1/4 cup shredded coconut
- 1/4 cup rolled oats
- 2 tablespoons Natvia, sugar substitute
How to Make
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Step 1: Line a 12-hole muffin pan (1/3 cup-capacity) with large muffin cases.
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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.
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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.
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Step 4: Whisk eggs and sour cream in a small jug until combined and then whisk into butter mixture.
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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.
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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.
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Step 7: Serve warm cupcakes with double cream.
We hope you enjoy this recipe!
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