Berry Cupcakes with Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
24
- For the muffins
- 1 cup all-purpose flour
- ½ tsp Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 4 Tbsps butter
- ½ cup sugar
- ½ tsp Almond extract
- 1 egg
- ½ cup Greek yogurt
- 1 cup Raspberries
- For the crumble topping
- ½ cup sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup butter
- 1 cup chopped almonds
Preparation steps
1.
For the muffins: heat the oven to 170°C (150° fan) 325°F gas 3. Place paper cases in 2 x 12 mini muffin tins.
2.
Sift together the flour, baking powder, bicarbonate of soda, and salt. Set aside.
3.
Beat together the butter, sugar and almond extract in a mixing bowl until light and fluffy. Add the egg and beat well.
4.
Add half the yoghurt and beat until creamy.
5.
Gently stir in half the dry ingredients until blended, then add the remaining yoghurt.
6.
Spoon into the paper cases
7.
For the crumble topping: mix all the ingredients with your hands, until the mixture is crumbly and clumps together.
8.
Spoon the cake mixture into the tins, sprinkle over the topping and bake for 15- 20 minutes until the muffins are well risen and the crumble is golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
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