These lovely, light and summery cupcakes are spiced up with a crunchy topping and are really good served with extra berries and some creme fraiche or sour cream, instead of the usual frosting, for a not-too-sweet experience.

Yield: 12-15
Oven Temp: 170C
Main utensils: Hand-mixer or stand mixer, mixing bowls, whisk, 12-hole muffin tin, paper cases

Streusel Topping:
250ml Cake Flour
60ml Flaked Almonds
5ml Cinnamon, ground
60ml Castor sugar
125g Butter Cupcakes:
240g Cake Flour
7.5ml Baking powder
240g Castor sugar
240g Butter, softened
4 Eggs
60ml Sour cream
5ml Vanilla ess
1 punnet Raspberries/blackberries
60ml Berry jam, warmed

Topping: 1. Mix all the dry ingredients into a large bowl. 2. Rub the butter into the dry ingredients. 3. Set aside while you make the cupcake batter.

Cupcakes: Sift the flour and baking powder together and set aside. Cream the softened butter and castor sugar in a mixing bowl, using the beater attachment set on medium/high speed, until the mixture appears pale, fluffy and very light in texture. Turn the machine down to a medium/low speed. While the machine is running, add the eggs one at a time, beating well after each addition. Scrape the bowl down every now and again. Add the sifted dry ingredients, a spoonful at a time, into the mixture while the machine is running on a low speed, making sure all the dry ingredients are thoroughly incorporated. Add the sour cream and vanilla to the mixture and beat until the mixture is smooth. Place cupcake cases into a muffin pan and then ½ fill each case with the sponge mixture. Stir the warmed jam into the berries and then place a couple of jammy berries on top of the sponge mixture. Spoon more sponge mixture over the berries and top with a sprinkling of streusel topping. Bake at 170C until well risen and golden. Serve with extra sour cream and berries.

Published by bakedbyangie

Pastry Chef and Cake designer

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