Cherry-Crumble Cupcakes Recipe

Name: Cherry-Crumble Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 pounds, 7/8 ounces, weight All-purpose Flour; 1 Tablespoon Baking Soda; 2 whole Eggs; 4-1/2 ounces, weight Confectioners Sugar; 2 Tablespoons Vanilla Sugar; 5 tablespoons, 1 teaspoon, 3-3/4 pinches Oil; 1/2 pounds, 7/8 ounces, weight Yoghurt; 1 pound, 1-2/3 ounces, weight Cherries; _____; FOR THE CRUMBLE:; 3-5/8 ounces, weight All-purpose Flour; 1-7/8 ounces, weight Grounded Almonds; 2-2/3 ounces, weight Granulated Sugar; 2-2/3 ounces, weight Soft Butter; 1 Tablespoon Cinnamon

Servings: persons

FOR THE CUPCAKES:
1/2 pounds, 7/8 ounces, weight All-purpose Flour
1 Tablespoon Baking Soda
2 whole Eggs
4-1/2 ounces, weight Confectioners Sugar
2 Tablespoons Vanilla Sugar
5 tablespoons, 1 teaspoon, 3-3/4 pinches Oil
1/2 pounds, 7/8 ounces, weight Yoghurt
1 pound, 1-2/3 ounces, weight Cherries
_____
FOR THE CRUMBLE:
3-5/8 ounces, weight All-purpose Flour
1-7/8 ounces, weight Grounded Almonds
2-2/3 ounces, weight Granulated Sugar
2-2/3 ounces, weight Soft Butter
1 Tablespoon Cinnamon

1
Preheat your oven to 180u00b0C/360u00b0F.
2
In a small bowl, mix together flour and baking soda. Set aside.
3
In another bowl stir eggs and confectioners' sugar until creamy. Then add vanilla sugar, oil and yoghurt. Stir until combined. Carefully fold in the flour mixture.
4
(I always add a lacing of rum to every batter, which helps the little cupcakes grow in the oven.)
5
Wash and wipe the cherries before adding them to the batter.
6
For the crumble, mix together flour, grounded almonds, granulated sugar, butter and cinnamon and knead the ingredients until you get a nice crumbly mixture.
7
Now line your cupcake pan with paper liners. Divide batter evenly among liners, filling about 2/3 full and top them with a tablespoon of crumble.
8
Bake until golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

1831

kcal

Calories

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 pounds, 7/8 ounces, weight All-purpose Flour, 1 Tablespoon Baking Soda, 2 whole Eggs, and more.

Yes, Cherry-Crumble Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry-Crumble Cupcakes

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