This afternoon the kids were given the options of arts and crafts or baking….and needless to say, they picked baking, because let’s face it, you don’t exactly get to eat a picture after you paint it! These cupcakes are ideal for lunchboxes or as a post-dinner treat. They are gooey on the inside and crunchy on the top, and are always a hit with the kids. The recipe is simple enough to follow and definitely one the kids can get involved in.
Makes 12
Ingredients
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
120g 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)
Method
- Preheat the oven to 180C. Line a cupcake tray with 12 cases.
- 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.
- 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.
- Finally add the lemon zest and raspberries, again stirring gently until well combined.
- Spoon the mixture into the cupcake cases and set aside.
- For the crumble, mix together all of the ingredients until sandy in consistency. Top each cupcake with a spoonful of the crumble mixture.
- 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 completely.
