Tuesday, 6 May 2014

Raspberry Crumble Cupcakes

Team meeting day in work is always a good excuse to get into the kitchen and whip up something dangerously delicious. I say this, as sometimes when I am dreaming up a recipe, I am very aware the possibility of me eating an entire batch is very likely, thus an occasion is always a welcome deterrent to gluttony. I wish I was one of those people who enjoyed a square of chocolate or a sliver of cake, but alas I am not, and as a result my friends and family will be fed well in an ongoing attempt to disperse the fruits of my labour. In preparation for tomorrows meeting, I have been brainstorming about cupcakes all day in work and by 4 O'Clock was itching to get home to my kitchen to put this recipe to the test. 

Cupcakes are everywhere you look these days and are very in vogue. As much as I do like a tasty cupcake cooked to perfection, sometimes they can be heavy, overly sweet and are often smothered in frosting. Though I do enjoy a traditional cupcake, sometimes something a little different is a welcome change to the classic cupcake. These Raspberry Crumble Cupcakes are perfect with a cup of tea instead of a biscuit or slice of cake. Though they are indeed sweet, the crumble topping makes for an alternative style of cupcake that will go down a treat. 

The cupcakes themselves have a great combination of flavours and textures, from the zing of the lemon zest to the crunch of the crumble topping, they really are a feast for the senses. Wonderfully moist underneath, these crumbly treats are best served warm. I opted to use vibrant raspberry coloured cupcake cases to compliment the hint of raspberry in each cake. The delicious smells wafting through my kitchen this evening, would leave anyone feeling hungry going to bed. 

Raspberry Crumble Cupcakes

Makes 12

For the cupcakes:
175g plain flour
2 tsp baking powder
3 tsp ground cinnamon
50g sugar
50g dark brown sugar
120g butter (melted)
1 egg
120ml milk
220g raspberries (fresh or frozen)
Zest of 1 lemon

For the crumble:
50g dark brown sugar
60g plain flour
2 tsp ground cinnamon
40g butter (melted)

1. Preheat the oven to 180C. Line a cupcake tray with 12 cases.
2. Place the baking powder, flour, cinnamon and sugar in a bowl. Stir until well combined and 
    then create a well in the centre of the mixture.
3. In a separate bowl, beat together the butter, milk and egg. Add to the dry ingredients, stirring
    gently until all of the ingredients are well combined. 
4. Finally add the lemon zest and raspberries, again stirring gently until well combined.
5. Spoon the mixture into the cupcake cases and set aside.
6. For the crumble, mix together all of the ingredients until sandy in consistency. Top each 
    cupcake with a spoonful of the crumble mixture.
7. Place the cupcakes in the centre of the oven and bake for approximately 25 minutes or until 
    golden in appearance. You can check if they are cooked by inserting a knife and 
    ensuring that it comes out clean if you are unsure. Allow to cool for 5 minutes in the tin before 
    transferring to a wire rack to cool slightly.



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